Recipe: Easter yeast plait vegan & gluten-free

Easter is just around the corner and a delicious yeast plait is a must. We have tried to make the classic recipe a little more gut-friendly. Besides, you can indulge yourself on certain days, it’s all about balance! Our yeast plait recipe is gluten-free, vegan and without industrial sugar. Of course, you can change all the ingredients as you like. We hope you enjoy the recipe and have a wonderful Easter!

Easter is just around the corner, so a delicious yeast plait is a must – preferably gut-friendly!

Ingredients

Yeast dough

1/2 cube fresh yeast (approx. 21g), alternatively 1 packet dry yeast
300 ml soy milk or another milk alternative
100 g coconut blossom sugar
80 g (vegan) butter
500 g gluten-free flour mix
1/2 tsp salt
Vanilla extract

To coat for a nice sheen

2 tbsp soy milk
1 pinch turmeric
Flaked almonds

Preparation

Prepare the dough

First crumble the yeast into a bowl and add about 100ml soy milk or another milk alternative. The milk should be lukewarm. Now add 1 tablespoon of the sugar and stir the mixture briefly. Let it stand for about 10 minutes until the yeast starts to foam.

Now heat the vegan butter either in the microwave or in a saucepan. Make sure that the butter is only lukewarm and not too hot.

Now mix the flour, the remaining sugar and the salt in another bowl. Then add the remaining soy milk, the softened butter, the yeast mixture and the vanilla extract. Mix everything together well and then knead everything again with your hands.

Put the dough in a bowl, cover with a tea towel and let it rest for about 45 minutes until it has doubled in size. This works best in a warm place, e.g. by the radiator.

Recipe: Easter yeast plait vegan & gluten-free — You can enjoy the yeast plait with e.g. a homemade nut nougat cream or chia jam.

Braid your yeast plait

Knead the dough again and divide it into 3 equal pieces. Roll them into strands and loosely braid them together like a plait. Place the plait on a baking tray lined with baking paper and let it rest for another 25 minutes. Preheat the oven to approx. 180°C top/bottom heat.

Into the oven!

After the second resting time, mix a little soy milk with a pinch of turmeric and brush the plait with it. This will give the braid a nice shiny colour. If you are not vegan, you can also use egg. Now sprinkle the flaked almonds over the plait. Bake the yeast plait for about 35 minutes. Allow to cool and enjoy your meal!

Nut nougat cream with hazelnuts & chickpeas (From the myBioma cookbook **Microbiomefood**)

More gut-friendly recipes in the myBioma cookbook

By the way, if you are looking for more recipes or delicious spreads such as a healthy and gut-friendly nut nougat cream, our cookbook: Microbiome Food – Recipes for your gut bacteria is just right for you!