Vegan Easter Breads
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g wheat flour
- 1 teaspoon, leveled salt
- 0.25 liter ¼ soy milk (soy drink)
- 1 cube yeast
- 50 grams sugar
- 50 g mararine, vean
- 50 g raisins
Print Recipe
Pin Recipe Instructions
- Sift the flour and salt into a bowl. Crumble the yeast, mix with 1 teaspoon sugar and a little lukewarm soy milk. Make a well in the flour and pour the yeast mixture into it. Mix with a little flour to form a thin dough and let rise for 20 minutes.
- Then add margarine, sugar, raisins and milk and knead everything into a smooth dough, adding a little flour if necessary. Cover and let the dough rise in a warm place for about an hour.
- Shape 6 small round loaves of bread and place on a baking sheet lined with paper (the loaves stick!). Score a cross with a knife and let it rise again briefly. Brush the bread with soy milk and bake in the upper part of the oven for 15-20 minutes at medium heat (approx. 175 ° C). The bread is baked through if knocking on the underside sounds very hollow.
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