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!