VEGAN BLUEBERRY TWIST BREAD
Put the flour in a mixing bowl, make a small mold and crumble in the yeast, add the sugar and add 3 – 4 tbsp milk and cover with a little flour. Let the dough rest for 15 minutes.
Then add the remaining milk and the butter. Knead with the kneading for 5-8 minutes. The dough should shine.
Danish blueberry twist bread
Delicious vegan blueberry twist bread with vanilla icing.
Course: baking
Cuisine: breakfast, eater brunch
Keyword: twist bread
Servings: 1 Bread
Ingredients
450 g all-purpose flour
15 g yeast
3 tbsp granulated sugar
200 ml oat milk lukewarm
60 g vegan butter softened to room temperature
1 tsp salt
200 g blueberry jam
Vanilla Icing
80 g confectioners' sugar
3 Tbsp oat cream
1/4 tsp pure vanilla extract
20-22 cm Springform
Instructions
Make the dough:
Heat soy milk lukewarm.
Put the flour in a mixing bowl, make a small mold and crumble in the yeast, add the sugar and add 3 - 4 tbsp milk and cover with a little flour. Let the dough rest for 15 minutes.
Then add the remaining milk and the butter. Knead with the kneading for 5-8 minutes. The dough should shine.
Cover and let it sit 1 hour in a warm place.
Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.
Using a rolling pin, roll into a rectangle. Spread jam evenly on top. Roll up from the long side. Using a sharp knife, cut the log in half lengthwise.
And twist the two sides into each other.
Now roll up the braid loosely and place it in the springform. Cover again and let it rise for 40 minutes.
Preheat the oven to 180 degrees. Brush the cake with soy milk and bake on the lower half of the oven for 40-50 minutes gold brown.
Allow to cool for 5 minutes in the mold.
Icing
Make the vanilla icing by whisking the icing ingredients together until smooth.
Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve.
Recipe Notes
Cover and store leftovers in the refrigerator for up to 1 week.