Fluffy Easter Bread (Lenten)

To prepare fluffy and aromatic sweet bread, start by activating the yeast. In a container, pour warm soy milk, add a teaspoon of sugar, and sprinkle the dry yeast. Let the mixture sit for 10-15 minutes until it becomes frothy. This is an essential step, as the activated yeast will ensure optimal dough rise.

In a large bowl, combine the flour with a pinch of salt and the remaining sugar. You can also add flavors like vanilla or lemon zest for extra taste. After the yeast has activated, pour the yeast mixture into the bowl with the flour. Gradually add the oil or melted margarine, mixing with a spatula or your hands. It is important not to over-knead the dough; about 5 minutes is enough to achieve a homogeneous but slightly sticky consistency.

Once you have obtained the dough, cover it with a clean towel or plastic wrap and let it rise in a warm place, away from drafts, for about an hour. During this time, the dough will double in volume, becoming fluffy and airy. After it has risen, divide the dough into equal portions, depending on the desired size of the sweet breads, and shape them into balls or rolls.

Place the sweet breads in a baking tray, leaving enough space between them to allow for further rising. This step is crucial, as a second fermentation will enhance the final texture and flavor. Let them rise again for about an hour.

Meanwhile, preheat the oven to a moderate temperature, around 180 degrees Celsius. When the sweet breads are almost ready, prepare a mixture of melted margarine, sugar, and a little soy milk. Use a brush to glaze them with this mixture, being careful not to apply it too early, as a hard crust will form and prevent proper rising. The sweet breads bake until golden, and to check if they are well-baked, you can do the toothpick test: if it comes out clean, they are ready.

After removing them from the oven, let them cool on a rack, then enjoy them with your loved ones. These sweet breads are not only delicious but also a true holiday joy, perfect for any occasion.

 Ingredients: 1 kg flour, 40-50 g fresh yeast, 9 tablespoons sugar, about 100 g margarine, 4-5 tablespoons sunflower oil, I added about 2 cups (400-500 ml) of soy milk depending on the flour, zest of one lemon, vanilla, rum essence, a teaspoon of salt, a packet of saffron. Filling: ground walnuts mixed with cocoa, rum essence, sugar, and a bit of soy milk to make it more liquid, I put everything by eye and to my taste.

 Tags:  milk flour oil sugar margarine lemon cocoa nut soy lactose-free recipes vegetarian recipes sweet bread