A soft and fluffy brioche-type bread
- 2.5 tablespoons potato flakes*
- 100 ml hot water (3.4 fl oz)
- 500g white flour (1.1 lbs)
- 150g granulated sugar (5.3 oz)
- 200 ml vegan heavy cream, lukewarm, plus a little more for brushing (6.8 fl oz)
- 21g fresh yeast (1/2 cube)
- 2 tablespoons rum
- zest of 1 untreated lemon
- 2 teaspoons vanilla paste
- 2 pinches of cardamom
- 1 pinch of salt
- Mix the potato flakes with the hot water until you have a thick puree.
- Add the puree and remaining ingredients in a stand mixer with the dough hook attached and knead until smooth – first on low speed for 2 minutes until combined, then on high speed for 7 minutes. (The dough shouldn’t be too sticky and be easy to shape. If it is too sticky, add a little flour and if it is too dry add more lukewarm vegan heavy cream).
- Cover the dough and let it rise in a warm place for 1 hour (for example in the oven at 30 C (86 F)).
- Divide the dough into 7 equal portions and form them into round balls. Do not flour the work surface. If the dough is a little dry, brush it lightly with water.
- Let the dough balls rise for another ½ hour, covered with a damp cloth in a warm place.
- Brush with vegan heavy cream and make 3 deep cuts in a star shape, but do not cut all the way through (see photos).
- Place them in a cold oven and bake at 160 C (320 F) top & bottom heat for about 20-25 minutes, until golden brown.
- Let the easter bread cool and enjoy with vegan butter, jam or plain.
*Also known as instant mashed potatoes.
Keywords: vegan easter bread, vegan easter recipe, vegan osterpinze