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–+ servings

Sundays Braid

Easter is just around the corner. For this year's Easter brunch, I'm sharing my recipe for a simple, sure-fire braid that is a must at any brunch and will delight everyone. A braid usually contains butter, cow's milk and eggs. In this recipe, I'll show you how to make a delicious Sunday braid without these ingredients.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
resting time 2 hours 30 minutes
Total Time 4 hours
Course breakfast
Cuisine Swiss
Servings 0.5 kg
Calories 286.5 kcal

Equipment

  • oven
  • kitchen machine optional

Ingredients
 
 

Pre-dough

  • 100 g water
  • 100 g smoked flour or white flour
  • 0.1 g fresh yeast

Main dough

  • Pre-dough
  • 170 g plant milk lukewarm
  • 8 g fresh yeast
  • 20 g sugar
  • 400 g smoked flour or white flour
  • 10 g salt
  • 75 g coconut oil

Coating

  • 3 tbsp plant milk or vegan cream
  • ⅛ tsp turmeric powder
  • 1 tsp raw sugar

Instructions
 

Pre-dough

  • The evening before: mix the three ingredients for the starter dough, dissolving the yeast in the water first. Leave to ferment overnight at room temperature.
    100 g water, 100 g smoked flour or white flour, 0.1 g fresh yeast

Main dough

  • Place all the ingredients except the fat in a bowl and knead for 8-10 minutes to form a dough (if you have a machine, on speed 1).
    Pre-dough, 170 g plant milk, 8 g fresh yeast, 20 g sugar, 400 g smoked flour or white flour, 10 g salt
  • Add the fat bit by bit and knead the dough for a further 5-10 minutes, adding a little milk if necessary.
    75 g coconut oil
  • The dough should be soft and elastic and come away from the bowl completely.
  • Cover and leave to rise for 1-2 hours.

Shaping

  • For the vegan coating, mix all the ingredients into a homogeneous mixture.
    3 tbsp plant milk or vegan cream, 1/8 tsp turmeric powder, 1 tsp raw sugar
  • Divide the dough into 4 or 6 pieces of equal weight, shape into balls and leave to relax for 10 minutes.
  • Then shape into long loaves and roll into strands with your hands. Braid two or three strands. To do this, form a cross with two strands and cross the strands alternately. The plait becomes particularly regular if you always cross the strands in the same way, i.e. always cross the left one at the bottom or the right one at the top and always cross the top one on the left or the bottom one on the right.
  • Place the braids on a baking tray lined with baking paper and brush with the first coat of paint.
  • Leave to rise for another 20-30 minutes. Meanwhile, preheat the oven to 180 °C/356 ℉ fan.
  • Brush again just before baking.
  • Bake at 180 °C/356 ℉ without steam for approx. 30 min until golden brown.

Nutrition

Serving: 100gCalories: 286.5kcalCarbohydrates: 40.4gProtein: 7.6gFat: 9.4gSaturated Fat: 6.8gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.7gTrans Fat: 0gCholesterol: 0mgSodium: 426.3mgPotassium: 102.6mgFiber: 1.6gSugar: 2.7gVitamin A: 45IUVitamin C: 0mgCalcium: 34.5mgIron: 2.6mg
Keyword coconutoil, flour, plantbased milk, yeast
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