Vegan Blueberry Twist bread with vanilla icing

This Post is also available german/deutsch.Hello friends. This delicious vegan blueberry twist bread is super moist and vegan. I absolutely love yeast doughs. Can you remember my Chocolate Babka?
Ingrediens for vegan blueberry twist bread

450g all-purpose flour
21 g fresh yeast
3 tbsp granulated sugar
200 ml oat milk
60g  vegan butter, softened to room temperature (eg. Altan)
200g blueberry jam

Vanilla Icing
80 g confectioners’ sugar
2-3 tbsp oat cream
1/4 tsp vanilla extract

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.

Cover and store leftovers in the refrigerator for up to 1 week.

Step by Step Instruction

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Danish blueberry twist bread

Delicious vegan blueberry twist bread with vanilla icing.

Course baking

Cuisine breakfast, eater brunch

Keyword twist bread

Servings 1 Bread

Author Klaraslife

Ingredients

• 450 g all-purpose flour
• 21 g fresh yeast
• 3 tbsp granulated sugar
• 200 ml oat milk lukewarm
• 60 g vegan butter softened to room temperature
• 1 tsp salt
• 200 g blueberry jam

Vanilla Icing

• 80 g confectioners' sugar
• 3 Tbsp oat cream
• 1/4 tsp pure vanilla extract
• 20-22 cm Springform

Instructions

• 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.
  

Notes

 Cover and store leftovers in the refrigerator for up to 1 week.

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