Fluffy and tasty fasting sweet bread

Fluffy and Tasty Vegan Easter Bread

Preparation time: 30 minutes
Rising time: 1 hour
Baking time: 45-50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10-12 servings

Vegan Easter bread is a delicious choice and a bit easier to make than traditional versions with milk and eggs. This fluffy bread recipe, filled with walnuts and cocoa, is perfect for fasting days or any occasion when you want to indulge in a tasty dessert. I invite you to discover the essential steps to achieve a perfect bread that will impress everyone.

Ingredients:

For the dough:
- 500 g wheat flour
- 200 ml lukewarm water
- 100 ml sunflower oil
- 100 g sugar
- 25 g fresh yeast (or 10 g dry yeast)
- A pinch of salt
- Grated zest of one lemon (optional)

For the filling:
- 200 g ground walnuts
- 50 g cocoa
- 100 g sugar
- 150 ml water
- 1 essence of rum or vanilla (optional)

Preparation method:

1. Preparing the dough: In a small bowl, dissolve the yeast in lukewarm water, adding a teaspoon of sugar from the total amount. Let the mixture sit for 10 minutes until it becomes frothy. In a large bowl, combine the flour, salt, remaining sugar, and grated lemon zest. Make a well in the center and add the activated yeast and oil. Mix the ingredients with a spatula until you obtain a homogeneous dough.

2. Kneading the dough: Transfer the dough to a lightly floured work surface and knead for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, you can gradually add a little flour, but be careful not to overdo it.

3. Rising: Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for 1 hour or until it doubles in volume.

4. Preparing the filling: In a saucepan, add the ground walnuts, cocoa, sugar, and water. Cook the mixture over low heat for 5-7 minutes, stirring constantly until it thickens. Add the rum or vanilla essence if using, and let the filling cool.

5. Shaping the bread: After the dough has risen, remove it to a work surface and divide it into two equal parts. Roll each piece of dough into a rectangle of about 30x40 cm. Spread the filling evenly on each sheet of dough, then roll them tightly lengthwise, forming two logs.

6. Placing in the pan: Arrange the dough logs in a loaf shape, intertwining them slightly. Place the bread in a baking tray lined with parchment paper and let it rise for another 30 minutes.

7. Baking the bread: Preheat the oven to 180°C. Bake the bread for 45-50 minutes until it turns golden and sounds hollow when tapped on the bottom. If you notice it browning too quickly, cover it with aluminum foil.

8. Cooling and serving: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can dust the bread with powdered sugar before serving for a festive look.

Practical tips:
- Use high-quality flour for a fluffier bread.
- Fresh yeast is preferable, but you can also use dry yeast, adjusting the quantity accordingly.
- You can experiment with various fillings, such as raisins, chocolate, or fruit jam, to customize the bread to your liking.

This fluffy and tasty vegan Easter bread recipe is not only a perfect choice for fasting days but also brings a touch of joy to any occasion! Enjoy it with a cup of aromatic tea and savor every bite!

1. Sift the flour into a bowl. Make a well in the center, add the yeast, half of the sugar, and a little juice (3-4 tablespoons), mixing continuously until dissolved. Wait for the starter to rise in a draft-free place until it is well puffed up. 2. At this point, I emptied the bowl's contents, added the remaining juice, oil, sugar, salt, vanilla, and lemon zest into the bread machine, selecting the 15-minute kneading program (of course, it can also be kneaded by hand; the dough should be non-sticky, not hard, and should start forming air bubbles inside). 3. I greased a bowl with oil and placed the kneaded dough inside, turning it on all sides to cover it with a thin film of oil: I covered the bowl and placed it in a warm spot, waiting for the dough to rise until it doubles in volume. 4. I turned the dough out onto an oiled work surface (if you click on the picture to enlarge it, you can see how airy the dough is): I divided the dough into two equal parts and flattened each into a rectangle shape. On one part, I sprinkled dark chocolate chips; on the other, diced Turkish delight. 5. I rolled each part, twisted them together, and placed the formed loaf in a baking pan lined with parchment paper: I covered the pan with a kitchen towel and placed it in a warm, draft-free spot for a full hour until the loaf looked like this. 6. I sprinkled the surface with a little juice and placed the loaf in the preheated oven at 200 degrees, reducing the heat to 180 degrees after 10 minutes. When it looked sufficiently golden, I covered it with a damp sheet of parchment paper, continuing to bake for a total of 40 minutes. I tested if it was baked enough by inserting a skewer into the center. 7. Once cooled, I dusted it with a little sugar and sliced it. A recipe for a fluffy and tasty fasting loaf proposed by Cuina Banateana.

 Ingredients: all ingredients at room temperature: 500 grams of flour type 000 - I used 440 grams of flour type 000 and 60 grams of flour type 400 (hard wheat), if you use only type 000, you may need to slightly reduce the liquid; 40 grams of fresh brewer's yeast; 250-270 ml of yellow carbonated drink; 80 ml of oil; 60 grams of sugar (there is sugar in the drink, no need for more); 1 tablespoon of vanilla essence (or 1 packet of vanilla sugar); grated lemon peel; a pinch of salt; fillings of your choice, I used Turkish delight and dark chocolate sprinkles (also vegan)

 Tags:  fasting pastries sweet bread recipes for sweet bread fluffy sweet bread