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–+ servings
Vegan Braided Easter Bread on a cutting board with sprinkles

Vegan Easter Bread

Sam Cooks Kindness
This Veganized Sweet Brioche is a tender and delicious Easter Tradition. Braided and decorated with sprinkles or dried fruit.
Makes 1 very large or 2 medium loaves
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Course Appetizer, Bread, Breakfast, Holiday Dish
Cuisine American, Italian
Servings 16 servings

Ingredients
  

  • ½ cup raisins optional
  • ¼ cup vegan butter
  • ½ cup soy milk
  • 2 tablespoons ground flax + 6 tablespoons water
  • 1 packet active dry yeast 2¼ teaspoons
  • ¼ cup warm water
  • ½ cup cane sugar (+½ teaspoon for yeast mixture)
  • 4-4¼ cups bread flour 480g-510g
  • ¼ teaspoon salt
  • ½ lemon, zest only

Toppings

  • 1-2 tablespoons soy milk
  • Vegan sprinkles or coarse sugar optional for decorations
  • sliced almonds and/or dried cherries optional for decorations

Instructions
 

Prepare

  • Add raisins (if using) to a small bowl and cover with warm water to plump up, set aside.
  • On stovetop- add butter and soy milk. Warm over low heat until butter is just melted then remove from heat. This mixture should be luke warm when ready to add to the bread and should not exceed 115°F.
  • Prepare Flax egg- mix ground flax with 6 tablespoons of water and set aside to thicken.
  • Activate yeast, to a large mixing bowl (or stand mixer bowl) add warm water (not hot! Water should be around 100-110°F), yeast and ½ teaspoon of sugar. Let sit for about 5-10 minutes. Yeast should appear foamy on the top of the water when ready to use. (If yeast does not look foamy, wait a few more minutes or start a fresh mixture.)

Make the Dough

  • To the large bowl with the activated yeast, add bread flour (start with 4 cups), sugar, salt, lemon zest, flax egg, melted butter and soy milk. Mix until just combined, drain raisins very well, pat dry, and add to dough. Knead for 5 minutes to make a soft dough. (If too sticky add a little more flour- up to ¼ cup.) NOTE: a stand mixer with a dough hook can also be used for mixing and kneading if preferred.
  • Return dough to bowl, cover with a damp tea towel and let it rise for 1 hour.

Braid & Bake

  • Prepare a baking sheet with non-stick spray OR vegan butter.
  • Divide into 3 even pieces for a very large loaf, or 6 even pieces for 2 smaller loafs. Roll each piece into long ropes, equal in size. Take 3 ropes, press the ends together and braid into a straight loaf, pressing both ends to seal. (You can also choose to connect the sealed ends together to form a circular wreath.)
  • Place on prepared baking sheet, lightly cover with damp tea towel and let rest for another 1-1½ hours until about doubled in size. Preheat oven to 350°F.
  • When ready to bake, brush top of loaf with soy milk and decorate as you desire with coarse sugar, sprinkles, dried cherries or almonds.
  • Bake for 32-36 minutes until golden brown. Allow to cool completely before slicing.
Course Appetizer, Bread, Breakfast, Holiday Dish
Cuisine American, Italian
Keyword Easter, Easter Bread, Traditional Easter Bread
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