Simple, fluffy and vegan Easter bread, with raisins and candied orange peel. Quick and easy to make and ideal for Easter brunch with the family. Tastes great plain, or with vegan margarine and jam.
FOR EASTER BREAD , prepareflaxseed eggs. To do this, mix the hot water with the flaxseed meal in a small bowl. Set aside.
3 Piece Flaxseed eggs
In another small bowl, mix candied orange peel, along with the raisins and orange juice and let soak briefly. Set aside.
30 g Candied orange peel cubes, 45 ml Orange juice, 75 g Raisins
Put spelt flour in a bowl (I use my food processor + dough hook). Add lukewarm almond milk, dry yeast, raw cane sugar, applesauce, bourbon vanilla, lemon zest margarine and the flaxseed eggs and work into a smooth, elastic dough. Quietly run a few minutes longer to activate the yeast. Finally, add the raisin-orangeat mixture. The processing can also be done by hand on a floured work surface.
3 Piece Flaxseed eggs, 250 g fine spelt flour type630, 75 ml lukewarm almond milk, 1 ½ tbspn Dry yeast, 30 g Raw cane sugar, 15 g Applesauce, ½ tbspn Bourbon vanilla ground, ¼ tbspn Lemon peel, 75 g soft vegan margarine, A little more flour to work with
Cover with a kitchen towel and place in a warm place (without drafts, the yeast does not like that at all) and let rise for 60 minutes.
Line baking sheet with baking paper. Set aside.
After rising time, transfer dough to a floured work surface, knead once briefly and shape into a round ball. Cut diamonds with a knife and place on the baking sheet.
Bake for 30 minutes at top/bottom heat about 180 °C or hot air about 160 °C until the Easter bread is nice and golden brown on the outside. If in doubt, leave in the oven a few minutes longer.
Remove from the oven and allow to cool completely.
FOR THE TOPPING heat the apricot jam together with the water in a small saucepan and stir until everything is well combined. (Optional) Place in a blender and blend once until smooth. Use a brush to evenly coat the Easter bread with it.
80 g Apricot jam, 30 ml Water
(optional) For the frosting, mix powdered sugar, lemon juice together with 1-2 water until smooth and brush the Easter bread with it.
50 g Powdered sugar, 15 ml Lemon juice, 15-30 ml Water
Garnish with chopped almonds, cut into pieces and enjoy!
Chopped almond
Store covered at room temperature for up to 3 days, keep frozen for a few weeks.