Delicious vegan blueberry twist bread with vanilla icing.
Gericht baking
Küche breakfast, eater brunch
Keyword twist bread
Portionen 1Bread
Autor Klaraslife
Zutaten
450gall-purpose flour
21g fresh yeast
3tbspgranulated sugar
200mloat milklukewarm
60gvegan buttersoftened to room temperature
1tspsalt
200gblueberry jam
Vanilla Icing
80gconfectioners' sugar
3Tbsp oat cream
1/4tsppure vanilla extract
20-22cmSpringform
Anleitungen
Make the dough:
Heat soy milk lukewarm.Put the flour in a mixing bowl, make a small mold and crumble in the yeast, add the sugar and add 3 - 4 tbsp milk and cover with a little flour. Let the dough rest for 15 minutes.Then add the remaining milk and the butter. Knead with the kneading for 5-8 minutes. The dough should shine.Cover and let it sit 1 hour in a warm place.Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.Using a rolling pin, roll into a rectangle. Spread jam evenly on top. Roll up from the long side. Using a sharp knife, cut the log in half lengthwise.And twist the two sides into each other.Now roll up the braid loosely and place it in the springform. Cover again and let it rise for 40 minutes.Preheat the oven to 180 degrees. Brush the cake with soy milk and bake on the lower half of the oven for 40-50 minutes gold brown.Allow to cool for 5 minutes in the mold.
Icing
Make the vanilla icing by whisking the icing ingredients together until smooth.Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve.
Notizen
Cover and store leftovers in the refrigerator for up to 1 week.