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Vegan Easter Bread

  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 7 individual sized breads 1x


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


  1. Mix the potato flakes with the hot water until you have a thick puree.
  2. 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).
  3. Cover the dough and let it rise in a warm place for 1 hour (for example in the oven at 30 C (86 F)).
  4. 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. 
  5. Let the dough balls rise for another ½ hour, covered with a damp cloth in a warm place.
  6. Brush with vegan heavy cream and make 3 deep cuts in a star shape, but do not cut all the way through (see photos).
  7. Place them in a cold oven and bake at 160 C (320 F) top & bottom heat for about 20-25 minutes, until golden brown. 
  8. 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