Vegan poppy seed braid

Ingredients for 1 servings:

• 300 g soy yogurt (yogurt alternative), lukewarm
• 80 g sugar
• ½ cube of yeast, 21 g
• 1 tsp salt
• 1 packet of vanilla sugar
• 500 g flour
• 80 g margarine, soft
• 100 g marzipan
• 2 tbsp rum
• 150 g soy yogurt (yogurt alternative)
• 2 tbsp vanilla pudding powder
• 200 g poppy seeds, ground
• 5 drops of bitter almond flavor
• 80 g sugar
• 100 g powdered sugar
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 30 minutes

simple and delicious

Crumble the yeast into the soy yogurt. Add the sugar and mix well with a whisk. Add the other yeast dough ingredients and knead well, preferably by hand. Cover the bowl with a towel and leave in a warm place (e.g., on the radiator) for 1 hour to allow the dough to rise. Once the dough is kneaded, prepare the filling. Mix the chopped marzipan with the soy yogurt and rum. The marzipan mixes better when it’s warm, so microwave it briefly. Add the remaining ingredients, mix, and let it rise until the dough has finished rising. Divide the dough in half and form two sausages. Roll each one out on a floured surface into a long rectangle. Spread half of the poppy seed mixture over each rectangle. Leave the edges free and brush them with a little water. Roll up the rectangles from the long side and press the ends down firmly so the poppy seed mixture doesn’t ooze out. Cross the strands in the middle and braid them. Place the braid on a baking sheet lined with parchment paper and let it rise under a towel for 20 minutes. Bake in a preheated oven at 160°C for about 40 minutes, until the braid is golden yellow. Let cool slightly. Make a glaze from powdered sugar and lemon juice, which is not too runny, and cover the braid with the glaze.