Why vegan? I can’t really answer that question exactly. I just find it exciting to integrate other diets into my diet and lifestyle. In addition, vegan baking is a small challenge for me personally and I just wanted to face it and deal with this topic more. After all, it doesn’t hurt to broaden your horizons and save resources.
Vegan Mini Breads: Quite simply FLUFFIG
I can already tell you one thing: The vegan mini Easter bread taste at least as good as the classic bread made from “normal” yeast dough with egg and milk. I even have to admit that I find the vegan yeast dough even better than the normal dough with animal products. In my opinion, the vegan dough became more velvety and smooth. Why can I say that? I made a comparison dough.
But now I don’t want to keep you in suspense any longer.
INGREDIENTS
2.5 cups (500 g) flour + flour for dusting
1.5 cups (350 ml) lukewarm almond milk, unsweetened + 1 tbsp for brushing
5 tbsp sugar
45 g fresh yeast (or dry yeast)
1 pinch of salt
8 tablespoons macadamia oil or other high-quality & heat-resistant vegetable oil
2 tbsp powdered sugar for sprinkling
PREPARATION:
Make a well in a mixing bowl with some flour. Add 2 tablespoons of the lukewarm almond milk, 1 tablespoon of sugar and the crumbled yeast to the well and stir together. Cover with a damp cloth and leave to rest in a warm place for 20 minutes.
After the rising time, process the pre-dough in a food processor with the remaining ingredients to form a smooth dough.
Cover the dough again with a damp cloth and let it rest in a warm place for about 60 minutes (or until the dough has doubled in volume).
Preheat the oven to 150°C top/bottom heat.
For the small Easter bread muffins, divide the dough into 18 equal pieces and shape it into long strands. Then braid a braid out of 3 strands of dough.
Line a muffin tin with parchment paper and place the small buns in it.
Bake for about 15-20 minutes until the vegan mini Easter bread is golden. If you like, you can brush the dough pieces with a little almond milk or a mixture of 1 tbsp apricot jam and 1 tbsp water while baking.
Finally, sprinkle the still-warm bread with some icing sugar and leave it to cool on a wire rack.
PS: Optionally you can add dried fruits such as raisins to the dough.
VEGAN MINI BREAD
INGREDIENTS
2.5 cups (500 g) flour + flour for dusting
1.5 cups (350 ml) lukewarm almond milk, unsweetened + 1 tbsp for brushing
5 tbsp sugar
45 g fresh yeast or dry yeast
1 pinch of salt
8 tablespoons macadamia oil or other high-quality & heat-resistant vegetable oil
2 tbsp powdered sugar for sprinkling
INSTRUCTIONS
- Make a well in a mixing bowl with some flour. Add 2 tablespoons of the lukewarm almond milk, 1 tablespoon of sugar and the crumbled yeast to the well and stir together. Cover with a damp cloth and leave to rest in a warm place for 20 minutes.
- After the rising time, process the pre-dough in a food processor with the remaining ingredients to form a smooth dough.
- Cover the dough again with a damp cloth and let it rest in a warm place for about 60 minutes (or until the dough has doubled in volume).
- Preheat the oven to 150°C top/bottom heat.
- For the small Easter bread muffins, divide the dough into 18 equal pieces and shape it into long strands. Then braid a braid out of 3 strands of dough.
- Line a muffin tin with baking paper and place the small yeast braids in it. Bake for about 15-20 minutes until the vegan mini Easter bread is golden. If you like, you can brush the dough pieces with a little almond milk or a mixture of 1 tbsp apricot jam and 1 tbsp water while baking. Finally, sprinkle the still warm Easter bread with a little powdered sugar and let it cool on a wire rack.
- PS: Optionally you can add dried fruits such as raisins to the dough.