Vegan Easter bread with raisins without milk and eggs
Portions: 6 persons | Preparation: 190 minutes
This vegan Easter bread for Easter is prepared without milk and eggs. It tastes very airy and delicious and looks great on the table at Easter brunch.
Please review recipe:
Ø 5 out of 5 stars ( 4 votes )
- 200ml water
- 30g yeast
- 200ml sugar
- 480g flour
- 200ml vegetable oil, + some for greasing
- raisins, to taste
- kitchen towel
- baking dish
- Pour 100 ml of warm water into a bowl.
- Crumble up the yeast and sprinkle over it.
- Add ½ tablespoon of sugar and ½ tablespoon of flour and mix.
- Let it rest in a warm place for about 15 minutes.
- Then the Add the remaining sugar, water, and vegetable oil to the yeast mixture and stir in with a whisk.
- Put 1 tablespoon of flour in a small bowl and set aside; it will be used later for the raisins.
- Gradually sift the remaining flour through the sieve.
- Mix everything together until you have a thick mass without lumps.
- Cover the dough with a kitchen towel and place in a warm oven for approx. 40-60 minutes Let rise.
- During this time, knead the dough 1-2 times.
- Put the raisins in a small bowl, pour boiling water over them and leave to stand for about 15-20 minutes.
- Then pour off the water, drain and Pat dry.
- Put 1 tablespoon of flour in a small bowl, add the raisins and roll them in.
- Then add the raisins to the dough and knead again.
- Grease the baking tin with a little vegetable oil.
- Fill the baking tin halfway with the dough.
- Cover with the kitchen towel and leave to rise in a warm place for approx. 15-20 minutes.
- Then bake in the oven at 150° C for approx. 70-80 minutes.
- Finally check with a toothpick whether the dough is ready .
- Enjoy the Easter bread with jam and a glass of milk.