Description
This bread is not only pretty to look at, but it is also very easy to make. It is soft and fluffy with a good amount of filling. It’s the perfect holiday breakfast treat that will be gone in seconds.
Ingredients
- 1 packet or 2 1/4 teaspoon – active dry yeast
- 1 teaspoon – granulated sugar
- 1/4 cup (60ml) – warm water, 100° – 110° Fahrenheit
- 3/4 cup (180ml) – non-dairy milk, I used soy
- 1/4 cup (45g) – vegetable oil (or any neutral oil)
- 1 teaspoon – salt
- 1/4 cup (52g) – granulated sugar
- 3 1/4 cup (394g) – all-purpose flour (add 1/4 cup [34g] if needed, see notes)
- Extra flour for dusting
Filling:
- 3/4 cup – seedless jam or any filling of your choice (chocolate spread, cinnamon sugar, etc)
Vegan Wash:
- 1 tablespoon – agave or maple syrup
- 2 teaspoon – non-dairy milk
Instructions
- Warm up the water in the microwave until it is 100° – 110° or lukewarm. Don’t go any hotter or you’ll end up killing the yeast. Add 1 teaspoon of sugar and yeast and mix to dissolve. Let it sit for about 10 minutes or until it has doubled in size.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the milk and oil until fully emulsified. Add in your salt, flour, and the bloomed yeast. Mix on low until your dough starts coming together. Then switch to a dough hook and knead the dough for about 10-12 minutes. Your dough is fully kneaded it’ll spring back when you lightly press on it.
- Remove your dough from the bowl, and shape it into a smooth round dough. Using the same stand mixer bowl, lightly grease and place your shaped dough back inside. Cover with a damp cloth or plastic wrap. Set it aside in a warm area and allow it to rise for 1 hour or until doubled in size. I like to keep mine in a cold oven, with just the oven light on. (Let your friends or family know that your dough is in there, they might accidentally turn on the oven!)
- When your dough has doubled in size, punch it down to release the gas. Remove from the bowl and cut your dough into 4 equal pieces. (You can use a food scale for more accuracy.)
- Take 1 piece of dough, set aside and cover the rest of the pieces with a damp cloth or plastic wrap to prevent it from preventing a skin on top. Lightly flour your work surface and roll out your piece of dough into a 12-inch circle, it does not have to be perfect. If you find that your dough is pulling back as you roll, cover with a damp cloth or plastic and allow it to rest for 15 minutes, then try again. (See notes)
- Place your rolled out 12-inch piece of dough on a baking pan lined with parchment paper. Spread ⅓ of your desired filling while leaving a ½ inch edge all around. Repeat this step twice, layering the dough and filling, and topping it off with the final portion of dough.
- Place a 2 ½ inch round cookie cutter on top and in the center of the dough (Do not press down, this will serve as a guide only!). Using a sharp knife, make 16 evenly spaced cuts around the cutter. Remove the cutter and take 2 adjacent strips and rotate twice outward. Pinch the ends together, and repeat with the remaining strips. (This part will get messy, but don’t worry it will still turn out beautiful and delicious!)
- Once you have twisted all the strips, admire your work, then with a damp cloth cover and let your bread rise for 30 minutes or until doubled in size.
- Preheat the oven at 375° Fahrenheit. Gently brush the bread with the vegan wash, and then bake the bread for 25-30 minutes. Remove from the oven, and allow to cool on the pan for 15 minutes. Then carefully transfer to a wire rack to cool completely. Dust with some powdered sugar, serve and enjoy!
Notes
- Depending on the flour you are using the dough might be too “wet”. Add 1/4 cup (34g) of flour if needed!
- When your dough pulls back as you roll it out, it means the gluten in the dough needs more time to relax. So give it an extra 15-20 minutes to rest.
Keywords: vegan, bread, holiday, recipe