Easter is just around the corner and a delicious yeast plait cannot be missed. We tried to make the classic recipe a little more intestinal-friendly. You can also treat yourself to something on certain days, it's all about balance! Our yeast plait recipe is gluten-free, vegan and without industrial sugar. Of course, you can swap out any ingredients as you wish. We wish you a lot of fun with the recipe and a happy Easter!
Easter is just around the corner, so you can't miss a delicious yeast plait - preferably gut-friendly!
Ingredients yeast dough
- 1/2 cube of fresh yeast (approx. 21g), alternatively 1 packet of dry yeast
- 300 ml soy milk or another milk alternative
- 100 g coconut blossom sugar
- 80 (vegan) butter
- 500g gluten-free flour mix
- 1/2 tsp salt
- vanilla extract
- 2 tbsp soy milk
- 1 pinch of turmeric
- Almond flakes
Preparation
Prepare dough
First crumble the yeast into a bowl and add about 100ml soy milk or another milk alternative. The milk should ideally be lukewarm. Now add 1 tablespoon of the sugar and stir the mixture briefly. Now 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 pot. Make sure 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 soft butter, the yeast mixture and the vanilla extract. Stir everything together well and then knead everything well again with your hands.
Now you can put the dough in a bowl, cover it with a tea towel and let it rest for about 45 minutes until the dough has doubled in size. This works best in a warm place, such as near the heater.
You can enjoy the yeast plait with a homemade nut nougat cream or chiam jam, for example.
Braid your yeast braid
Now knead the dough again and then divide it into 3 equal pieces. Now roll these into strands and braid them together loosely like a braid. Place the braid on a baking tray lined with baking paper and let the braid rest for another 25 minutes. Preheat the oven to approx. 180 degrees top/bottom heat.
Into the oven
After the second resting time, you can now mix a little soy milk with a pinch of turmeric and brush the braid with it. This gives the braid a nice shiny color. If you're not vegan, you can of course also use egg. Now sprinkle the almond flakes over the braid. Then let the yeast plait bake for about 35 minutes. Then just let it cool down and enjoy!
Nut nougat cream with hazelnuts and chickpeas.
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 is: Microbiome food – recipes for your intestinal bacteria just right for you!
