Vegan Easter bread with raisins without milk and eggs

Instructions

1. Pour 100 ml of warm water into a bowl.
2. Crumble up the yeast and sprinkle over it.
3. Add ½ tablespoon of sugar and ½ tablespoon of flour and mix.
4. Let it rest in a warm place for about 15 minutes.
5. Then the Add the remaining sugar, water, and vegetable oil to the yeast mixture and stir in with a whisk.
6. Put 1 tablespoon of flour in a small bowl and set aside; it will be used later for the raisins.
7. Gradually sift the remaining flour through the sieve.
8. Mix everything together until you have a thick mass without lumps.
9. Cover the dough with a kitchen towel and place in a warm oven for approx. 40-60 minutes Let rise.
10. During this time, knead the dough 1-2 times.
11. Put the raisins in a small bowl, pour boiling water over them and leave to stand for about 15-20 minutes.
12. Then pour off the water, drain and Pat dry.
13. Put 1 tablespoon of flour in a small bowl, add the raisins and roll them in.
14. Then add the raisins to the dough and knead again.
15. Grease the baking tin with a little vegetable oil.
16. Fill the baking tin halfway with the dough.
17. Cover with the kitchen towel and leave to rise in a warm place for approx. 15-20 minutes.
18. Then bake in the oven at 150° C for approx. 70-80 minutes.
19. Finally check with a toothpick whether the dough is ready .
20. Enjoy the Easter bread with jam and a glass of milk.