This post is also available in: Deutsch (German)
Back in my [experimental] kitchen I tested and created a few new recipes for Easter. Among other things, this #vegan recipe for fluffy German Easter bread – more precisely vegan mini Easter breads – was created.
Why vegan? Actually I can’t answer that question. I just find it exciting to integrate other diets into my diet and lifestyle. In addition, vegan baking is a little challenge for me personally and I just wanted to face it and get my head around this topic. After all, it doesn’t hurt to broaden your horizon and save resources too 🙂
Vegan Mini Easter: Simply fluffy & yum
I can tell you one thing now: The vegan mini Easter breads taste at least as good as the classic Easter bread made from “normal” yeast dough with egg and milk. I have to admit that I find the vegan yeast dough even better than the normal dough with animal products. In my opinion, the vegan batter became more velvety and smooth. How can I be so sure? Well, I made a comparison dough.
But now I don’t want to keep you hanging any longer. After all, Easter is already tomorrow and you better start baking before the Easter bunny takes all the presents back 😉
Speaking of gifts: These small Easter breads are also ideal as gifts in case you are invited to an Easter brunch 🙂
And just in case you are hosting an Easter brunch yourself: Here are a few more #zerowaste ideas for a festive Easter table.
The recipe: vegan mini Easter breads
Ingredients (makes 6 vegan mini Easter breads):
- 2.5 cups (500 g) flour + flour for dusting
- 1.5 cups (350 ml) lukewarm almond milk, unsweetened + 1 tablespoon for the “egg wash”
- 5 tbsp raw sugar
- 45 g fresh yeast (or dry yeast)
- 1 pinch of salt
- 8 tbsp macadamia oil or other high quality, heat-resistant vegetable oil
- 2 tbsp powdered sugar for dusting
- Add a little flour into a mixing bowl. Place 2 tablespoons of the lukewarm almond milk, 1 tablespoon of sugar and the crumbled yeast in the middle of the flour and stir together. Cover with a damp cloth and leave to rise in a warm place for 20 minutes.
- Afterwards process the pre-dough in a food processor with the remaining ingredients to a smooth dough. Cover the dough again with a damp cloth, position in a warm place and let it rise for about 60 minutes (or until the volume of the dough has doubled).
- Preheat the oven to 150° C top / bottom heat. For the small Easter bread muffins, divide the dough into 18 equal pieces and shape into long strands. Then weave a braid from 3 strands of dough.
- Line a muffin tin with parchment paper and place the little yeast plaits in it.
- Bake for about 15-20 minutes, until the vegan mini Easter breads are golden yellow. If you want, you can brush the dough pieces with a little almond milk or a mixture of 1 tablespoon of apricot jam and 1 tablespoon of water while baking.
- Finally, dust the warm Easter bread with a little icing sugar and leave to cool on a wire rack.
- PS: You can optionally add dried fruits such as raisins to the dough.
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Then just click through my little blog world. In addition to a wide variety of recipes, you will also find articles on travel, lifestyle and other stories of life. Just browse through my little blog world. In addition to a wide variety of recipes, you will also find articles on travel, lifestyle and other stories of life. In addition: You can find more of me on Facebook, on my Instagram accounts @Pop.Up.Girl or @Popupgirl_food and now also on YouTube. Like it – Share it – Comment it PS: If you have any questions or just want to say “Hello”, leave me a comment or write to me by email. By the way: If you've tried one of my recipes, take a photo and share it with the hashtag #popupgirlandfood on your social network channels. Don't forget to tag me @ pop.up.girl or @popupgirl_food so that I can find you too ☺️ All the best, 💕 Cat 💕