Vegan Sweet Yeast Braid for the Holidays

  reading time: 3 min

I LOVE a good, fresh out of the oven yeast dough. In other words, I love me some sweet and carby goodness :)
This braided challah-esque bread is particularly soft, doughy, buttery, and best consumed when still warm. While more traditionally consumed around Easter, this recipe works great for any other holidays such as Christmas or Hanukkah, or just your regular Sunday brunch. So if you are looking for a great recipe for a chill Christmas morning with the family, look no further than this lovely sweet yeast braid.

I recommend making the dough the night before, and then
braiding and baking it in the morning to eat fresh and warm for breakfast. Serve with jam or some vegan butter, nut butter, or by itself.


Preparation time: 3 hours
Main ingredients: flour, yeast, non-dairy milk
difficulty level: easy
makes: 1 large braided bread
suitable for: vegan, lactose-free, low in sugar


400 g organic wheat flour (type 550)
100 g organic spelt flour (type 630)
1/2 to 1 tsp salt
50 g sugar (I use raw cane sugar)
100 g vegan butter or margarine, softened

25 g fresh yeast (or 1 packet of dry active yeast)
250 ml
plant-based milk

For brushing:
3 tbsp plant-based milk (use only 2 tbsp when using maple syrup)
1 tsp soy flour (or sub maple syrup)

(optional) pinch of ground turmeric for colour

Optional: coarse sugar, coconut blossom sugar, almond flakes or chopped almonds for sprinkling


Mix the two flours in a large mixing bowl. Melt the margarine or vegan butter in a saucepan. Remove the saucepan from the heat and stir in the sugar and room temperature non-dairy milk. The mixture should be cool enough now to crumble the fresh yeast into. Whisk until completely dissolved.

In a large mixing bowl, combine the two flours and salt. Slowly pour the yeast/milk mixture into the mixing bowl, and stir to combine. Knead everything using an electric mixer or your hands, until the dough is still a little bit sticky and beginning to separate from the sides.

Place the dough in a floured bowl and cover with a clean kitchen towel. Leave the dough to rise in a warm, dry place for 1 1/2 hours.

If you are doing this in the evening and want to continue the baking process the next day,
store the dough overnight in the fridge instead, then continue with the rest later in the morning.

Once the dough has risen and doubled or tripled in size, lightly dust a clean counter top with flour. Knead the dough again and divide it into 3 equal pieces. It will be very tender, soft and easy to work with!

Roll a piece of dough between your hands until a long strand forms. Repeat with the other two pieces of dough.

Place the three long strands of dough beside each other. Press the ends of the dough together to seal them with a bit of water. Braid the three strands into one long dough braid.

Transfer the braided dough to a lined baking sheet. Leave to rest for another 10 to 30 minutes, or until slightly puffed up.

When the braid has risen, preheat the oven to 200 °C / 400 °F.

In a small bowl, mix together
3 tbsp of plant-based milk, 1 tsp of soy flour and a pinch of ground turmeric to create an "egg wash". Brush the mixture over the braid, and sprinkle with some sugar or chopped nuts.

Bake for about 45 minutes on a lower rack until the top is somewhat golden brown. Let cool for a few minutes before slicing and serving.

I mean look at how perfectly f
luffy and flaky this yeast braid is – without any eggs or other animal products! :)


- Stored in an airtight container at room temperature, this braid will keep for 2–3 days.
- Feel free to add spices like 1 tsp of ground cinnamon and/or 1–2 tsp of ground cardamom to the dough for a more festive flavour.
- If you like, you can also turn this into a wreath by bringing the two ends of the braid together and pinching to seal.

Other carbolicious baked goods you might enjoy:
Vegan Hot Cross Buns
Vegan Butter Cake