Vegan Poppy Seed Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 300 g soy yourt (yourt alternative), lukewarm
- 80 g suar
- 0.5 ½ cube yeast, 21 g
- 1 teaspoon salt
- 1 packet vanilla sugar
- 500g flour
- 80 g mararine, soft
For the filling:
- 100 g marzipan
- 2 tablespoon rum
- 150 g soy yourt (yourt alternative)
- 2 tablespoon vanilla pudding powder
- 200 g poppy seeds, round
- 5 drops bitter almond flavor
- 80 g suar
For painting:
- 100 g powdered suar
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Crumble the yeast into the soy yogurt. Add the sugar and stir well with a whisk. Add the other yeast dough ingredients and knead well with your hands. Cover the bowl with a towel in a warm place (e.g. on the heater) and keep it warm for 1 hour so that the dough can rise.
- When the dough is kneaded, prepare the filling. Mix the chopped marzipan with soy yoghurt and rum. The marzipan is easier to stir when it is warm, so put it in the microwave for a short time. Add the remaining ingredients, stir and allow to swell until the dough is ready.
- Halve the dough and form 2 sausages. Roll these out on a floured surface into a long rectangle. Brush the rectangles with half of the poppy seed mixture. Leave the edge free. Brush this with a little water. Roll up the rectangles from the long side and press the ends well so that the poppy seed mixture does not ooze out. Cross the strands in the middle and braid them in a braid. Place the braid on a baking sheet with parchment paper and let rise under a towel for 20 minutes. Bake in the preheated oven at 160 ° C for approx. 40 minutes until the braid is golden yellow.
- Allow to cool slightly. Use powdered sugar and lemon juice to create a frosting that is not too liquid and cover the braid with the icing.
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