Vegan Hefezopf
Indulge in the timeless charm of Vegan Hefezopf, a plant-based twist on the traditional German braided sweet bread. This recipe creates a soft, fluffy loaf with a delicate sweetness, infused with the bright flavors of vanilla and lemon zest. The golden hue comes naturally from a hint of turmeric, and the optional sprinkle of almond slivers adds a delightful crunch. Made with simple ingredients like oat milk and vegan butter, this easy-to-follow recipe ensures a tender dough that’s perfect for brunch spreads, tea time, or as a stunning centerpiece for festive celebrations. Best of all, you don’t need dairy or eggs to achieve the luxurious texture and irresistible aroma of this classic dessert bread. Whether you enjoy it plain or slathered with your favorite jam, Vegan Hefezopf is a treat that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 75 grams Granulated sugar
- 7 grams Instant yeast
- 1 teaspoon Salt
- 250 milliliters Oat milk
- 75 grams Vegan butter
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.5 teaspoon Turmeric (for color, optional)
- 2 tablespoons Vegan milk (for brushing)
- 2 tablespoons Almond slivers (optional)
Instructions
In a small saucepan, gently warm the oat milk until it is just above room temperature (about 35°C or 95°F).
Add the vegan butter to the warm milk and let it melt completely.
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt.
Pour the warm milk and butter mixture into the dry ingredients.
Add the vanilla extract, lemon zest, and turmeric (if using) into the mixture.
Mix the ingredients together until a dough forms.
Knead the dough on a lightly floured surface for about 10 minutes or until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into three equal pieces.
Roll each piece into a long rope, each about 40 cm (16 inches) in length.
Braid the three ropes together, beginning from the middle and working towards the ends, tucking the ends under.
Transfer the braided dough to the prepared baking sheet.
Cover the dough with a cloth and let it rise for another 30 minutes.
Brush the dough with vegan milk and sprinkle with almond slivers if desired.
Bake in the preheated oven for 25-30 minutes or until golden brown and firm to the touch.
Remove from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 496.5 g | 181% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 86.2 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 518 mg | 40% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1090 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
