Vegan Nut Plait
With this simple recipe, you can bake your own vegan nut plait in 3-4 hours! It is buttery, cinnamony and soft on the inside and nutty and sweet on the outside.
Ingredients
Dough
- 150 g Milk Oat (cold)
- 15 g Yeast fresh
- 300 g Flour Type 405 / Type 550
- 6 g Salt
- 15 g Water
- 30 g Sugar white
- 45 g Butter vegan
Filling
- 100 g Hazelnuts ground
- 30 g Almonds ground
- 15 g Sugar white
- 15 g Sugar brown
- 8 g Vanilla Sugar
- 80 g Butter vegan
- 10 g Milk Oat
- 2 g Cinnamon
- 0,5 g Salt
Glaze
- 40 g Powdered Sugar
- 10 g Lemon Juice or water
Instructions
Dough
- Pour the milk into the mixing bowl.
- Dissolve the fresh yeast and sugar in the milk.
- Add the flour and knead until no dry flour remains.
- Cover the dough and let it rest for 30 minutes.
- Add the salt and water, and massage them into the dough with your hands.
- Add the soft butter or margarine and knead the dough until it becomes smooth and no longer sticks to the sides of the bowl.
- Let the dough rest for another 30 minutes.
Filling
- Melt the butter in a bowl or soften it briefly in the microwave.
- Mix all the other ingredients into the butter until a uniform mixture is achieved.
- Roll out the dough thinly (approximately 30 x 40 cm) and spread the filling evenly over it.
- Roll the dough tightly, moistening the edge of the roll to seal it so it sticks.
- Cut the roll in half lengthwise with a sharp knife.
- Lay the two halves, cut-side up, over each other to form a cross and braid them into a plait.
- Place the braid either in a greased loaf pan or on a baking tray lined with parchment paper.
Proofing
- Turn on the oven light and let the nut braid rise for 2 to 3 hours in the oven.
- Once the braid has risen by about 50 %, remove it from the oven and sprinkle it with nuts.
Baking
- Preheat the oven to 180 °C using top and bottom heat.
- Bake the braid on a lower-middle rack for about 30–40 minutes.
Glaze
- Brush the hot braid with the glaze.
- Allow it to cool and serve.
