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