Vegan Braided Sweet Bread with Lemon and Rosemary
, by Irene Kirchhoff , 1 min reading time
Sometimes you need something very special to sink your teeth into.
I am especially fond of yeast pastries. Because they can be beautifully braided, they taste good, and they are easy to make.
I especially like to eat my vegan challah with lemon and rosemary. And here’s how:
Knead 500 g flour with 1 cube of yeast, 250 ml oat milk, 60g sugar, 1 pinch of salt, 120g vegan margarine, the pulp of 1 vanilla bean, and – depending on size – 5-6 slices of finely diced organic lemon and rosemary.
Let the dough rise in a warm place for about 1 hour until it has roughly doubled in size. You can, of course, make a pre-dough, but you don't have to. Give the dough time and warmth, and it will rise just fine.
Then braid the dough however you like. The simplest is a 3-strand braid. The picture shows a result from 4 intertwined strands. You can find many creative braiding instructions online.
Your artistic braid bakes at 170°C convection for about 35-40 minutes into a delicious, fresh sensation. Mix powdered sugar with lemon juice and spread it over the still warm – not hot – challah. Done.
You can also replace the rosemary with thyme. Mmmh! Enjoy your meal!
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Hört sich lecker an …der Hefezopf kommt auf die Wunschliste für das nächste Wochenende 🤠. Backen ist nicht mein Fall, daher muss ich ihn, in Auftrag geben😏‼️
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