Servings 8 servings
Ingredients
- gluten-free flour 500 g, or wheat flour (type 405)
- vegan butter, such as Earth Balance 50 g, or 60 ml vegetable oil
- non-dairy milk (rice milk, oat milk or soy milk) 350 ml
- 1 pack dry yeast
- 1 tsp sugar
- 1 tsp ground vanilla pod
- 1 tsp salt
- non-dairy milk for brushing or yolk of one egg
Instructions
- First, warm the milk (do not boil it, just so that it steams slightly) and dissolve the yeast in it.Â
- Add the oil or margarine and the vanilla and mix everything together.
- Transfer everything to a tall bowl and add the remaining ingredients. Knead a dough out of it. Cover the bowl with a kitchen towel and let the dough rise for about 1 hour. The dough must have twice the volume and form small bubbles.Â
- Knead the dough again. The batter is perfect when it comes off the edge of the bowl easily.
- Now preheat the oven to 200 ° C (180 ° convection).Â
- Shape the braid: Divide the dough into 3 thirds and form three long strands. These should each have a length of approx. 40 cm. Now braid these three strands into a loose yeast plait.
- Brush the braid with the beaten egg yolk before baking in the oven.
- Bake in the middle in the preheated oven at 200 ° for about 25 minutes.
Nutrition
Serving: 100g | Calories: 280kcal | Carbohydrates: 45g | Protein: 7g
