These lovely poppy seed-filled vegan yeast braids are ideal for the situation. They are simple to prepare the night before and transport in the morning in a bag or under your arm.
Ingredients
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- ½ cup warm water
- ½ cup plant-based milk (such as almond or soy milk)
- ¼ cup maple syrup or agave nectar
- ¼ cup vegan butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup poppy seeds
Instructions
- In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, combine the flour, maple syrup or agave nectar, melted vegan butter, plant-based milk, vanilla extract, and salt.
- Add the yeast mixture to the mixing bowl and stir until a dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Punch down the dough to remove any air bubbles, then divide it into 3 equal portions.
- Roll each portion into a long rope, about 12 inches (30 cm) in length.
- Braid the three ropes together, then transfer the braided dough onto the prepared baking sheet.
- Brush the top of the dough with a little bit of plant-based milk, then sprinkle the poppy seeds evenly over the top.
- Bake for approximately 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before serving.
Nutrition Facts
- Calories: 230
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 37g
- Fiber: 2g
- Sugar: 7g
- Protein: 4g
- Sodium: 100mg
