Vegan Easter Bread with Cranberries
Fluffy raised dough with a light citrus note, crunchy almonds and sweet cranberries - what more could you ask for?
Even if this Easter is all different - one thing remains: The traditional Easter bread. This recipe proves that this is an absolute dream even without milk and eggs. In principle, it is a simple raised dough. It gets its special touch from fresh lemon zest. Since I'm not a fan of the flabby raisins in brioche, I just used cranberries for this Easter bread and what can I say? Tastes awesome!
Unfortunately, since raised dough is a real diva, here are a few tips to make your Easter bread a success:
Make sure you don't take the yeast out of the fridge just before baking. If the yeast is too cold, the dough will not rise properly.
In general, you should never work with cold ingredients when making the raised dough.
The margarine should be soft, but never fluid. The latter ensures that the dough goes in the width and not in the height. This does not matter in terms of taste, but visually an Easter bread should rise.
The milk should be lukewarm. Milk that is too cold inhibits the activity of the yeast, and milk that is too hot destroys the yeast fungus so that the dough no longer rises.
Do not skimp on sugar! Especially in the pre-dough, you should add enough sugar to the yeast. This is because it is the sugar that causes alcohol and carbon dioxide - a gas - to form. The gases secreted by the yeast are distributed as small bubbles throughout the dough and ensure that it expands and rises nicely.
For 1 loaf you need:
For the raised dough:
200 ml unsweetened soy milk, lukewarm
80 g soft margarine
500 g light spelt flour
80 g sugar
1 tsp lemon zest
1 pinch of salt
½ cube fresh yeast
50 g chopped almonds
100 g dried cranberries
2 tablespoons unsweetened soy milk
Take the margarine and the yeast out of the refrigerator the night before so that they come to room temperature.
Dissolve 1/2 cube of yeast with 30g of sugar in the lukewarm plant milk (200ml) and set aside for a few minutes.
Then put 500g of flour in a bowl and mix it with 100g of cranberries, 50g of chopped almonds, 1 tsp of lemon zest, 1 pinch of salt and the remaining 60g of sugar.
Finally, pour in the yeast milk and add 80g of margarine.
Knead everything for min. 5 minutes to a smooth dough.
Then let the dough rise covered in a warm place for about 1 hour.
When the dough has approximately doubled in volume, transfer it to a floured work surface and knead briefly.
Then shape it into a round loaf.
Place the loaf on a baking tray covered with baking paper and let it rise for another 30 minutes in a warm place.
Score the dough crosswise.
Preheat the oven to 350°F (180°C) top and bottom heat.
Brush the Easter bread with plant milk.
Finally, you can sprinkle it with hail sugar.
Then bake the Easter bread for about 30 minutes.
Do you feel like more yeasty pastries? Then try my delicious chocolate nut braid ;)