Celebrate Easter with this vegan Easter bread by Romy London, a braided loaf shaped into a wreath and made for sharing. This Osterkranz-style bake works well as a centerpiece for Easter brunch or a relaxed weekend table. The golden crust and braided shape stand out straight from the oven. You can place it in the center and let everyone pull apart soft pieces.

The dough combines orange zest, raisins, and flaked almonds for texture and flavor. A tangzhong starter helps create a soft, fluffy crumb that stays tender after baking. The dough rises, braids, and bakes into a light loaf with a structured shape. A simple plant-based glaze gives the top a golden finish, while extra almonds add crunch.

Serve this vegan Easter bread warm or at room temperature over the holiday weekend. Slice it or pull it apart and pair it with jam or vegan butter. It fits brunch spreads, afternoon coffee, or casual gatherings with friends and family.

Making vegan Easter bread

Vegan Easter Bread with sugar dusted over almonds

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Duration2 25

Cook Time25

Prep Time30

Servings

Ingredients

For the Tangzhong:

40 g plain flour
180 ml unsweetened plant milk e.g. soya

For the dough:

420 g plain white flour
2 sachets of dry active yeast (2 x 7g, 14g total)
40 g caster sugar
Pinch of sea salt
160 ml unsweetened plant milk at room temperature
40 ml rapeseed oil
1 tsp vanilla extract
Zest of 1 unwaxed orange
100 g raisins
50 g flaked almonds

For the vegan “egg” wash:

1 tbsp maple syrup or agave nectar
3 tbsp plant milk

For topping:

30 g flaked almonds
Icing sugar for dusting optional

Instructions

Step 1: Prepare the Tangzhong

In a small saucepan, whisk together 40g plain flour and 180ml plant milk.
Heat over low-medium heat, stirring continuously, until it thickens into a paste.
Remove from heat and let it cool slightly.

Step 2: Make the Dough

In a large mixing bowl, combine 420g flour, sugar, yeast and salt.
In a separate jug, mix the plant milk, rapeseed oil, vanilla extract and orange zest.
Add the Tangzhong and wet ingredients to the dry ingredients.
Mix until combined, then knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
Gently knead in the raisins and flaked almonds until evenly distributed.
Place the dough in a greased bowl, cover and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 3: Shape the Easter Bread

Punch down the risen dough and transfer it to a floured surface.
Divide it into 3 equal pieces using a kitchen scale and roll each into a long strand (about 40cm long).
Braid the strands together, then form a circle by connecting the ends.
Transfer to a lined baking sheet or round cake tin and let it rise for another 30 minutes.

Step 4: Bake

Preheat the oven to 180°C (fan-assisted).
Brush the bread with the vegan “egg wash” and sprinkle with flaked almonds.
Bake for 25-30 minutes, or until golden brown and fluffy.
Remove from the oven and let it cool slightly before serving.
Before serving, you can dust the Easter bread with a little icing sugar, then slice and enjoy warm or at room temperature. It’s perfectly delicious with a spread of vegan butter or jam!

This recipe was republished with permission from Romy London.