Mrs. Pletenka
This beautiful, golden braided bread is a stunning centerpiece for any holiday table, especially Easter. Traditionally made with eggs for color and richness, this vegan version uses turmeric for a brilliant golden hue and olive oil for an incredibly soft, moist crumb. It’s a rewarding bake that fills the house with a wonderful aroma.
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 1 hour
Servings: 4 Dietary Info: Dairy free, Gluten freee
Why You’ll Love This Recipe:
✔ Visually Stunning – The golden color from turmeric makes it a show-stopping bread.
✔ Incredibly soft – Olive oil ensures a tender, moist crumb that stays fresh.
✔ Vegan & Dairy-Free – A perfect plant-based alternative to traditional egg-rich breads.
✔ Aromatic & Flavorful – Saffron and lemon zest create a unique, sophisticated flavor profile.
This Recipe is Ideal for
✔ A festive holiday
✔ Impressing guests with a beautiful dessert
✔ A beautiful gift for friends and family
✔ Anyone wanting to master a traditional-style, vegan yeast bread
Dietary Adaptations
✔ Naturally plant-based, dairy-free, and gluten-free
✔ Refined sugar-free when using maple syrup
✔ Soy-free option: Use oat or almond milk instead of soy drink.
More Key Details
The Science of Saffron & Kneading
- The “Windowpane Test” for Perfect Gluten: To know if you’ve kneaded the dough enough, perform the “windowpane test.” Take a small piece of dough and gently stretch it between your fingers. If it can form a thin, translucent membrane without tearing, the gluten is perfectly developed. This elastic network is essential for trapping gas from the yeast, leading to a light and airy loaf.
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Purpose of the Intermittent Kneading: The unique step of briefly kneading the dough every 20 minutes during the first rise is a technique to gently strengthen the gluten network as it expands. This creates a tighter crumb structure and gives the bread the strength needed to hold its braided shape without collapsing.
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The Role of Olive Oil: In this vegan recipe, olive oil is a multi-functional powerhouse. It replaces the fat and moisture traditionally provided by eggs and butter, tenderizes the crumb by coating the flour proteins, and contributes to a beautifully soft texture that lasts for days
Let`s start with the
process
1. Combine Dry Ingredients
- In a large mixing bowl, whisk together the flour, active dry yeast, cane sugar, salt and turmeric.
2. Mix the Wet Ingredients & Combine
- In a separate jug, combine the warm soy drink and olive oil. Pour the wet mixture into the dry ingredients.
3. Knead the Dough
- Using a stand mixer with a dough hook attachment, mix on medium speed until a smooth, elastic dough ball forms that pulls away from the sides of the bowl.
- This should take about 5-7 minutes. Alternatively, you can knead by hand on a floured surface for 10-12 minutes until smooth and elastic.
4. First Rise
- Place the kneaded dough in a lightly oiled bowl, turning it to coat. Cover the bowl with a clean kitchen cloth and let it rise in a warm place for 2 hours.
- Every 20 minutes during this rise, give the dough a quick, brief knead (about 30 seconds) to strengthen the gluten.
5. Shape the Loaf
- After the rise, turn the dough out onto a lightly floured surface. Divide it into 3 or 4 equal pieces. Roll each piece with your palms into a long rope, about 40 cm (16 inches) long. Press the top ends of the ropes together and braid them into a plait. Tuck the ends under neatly.
6. Second Rise
- Transfer the braided loaf to a baking sheet lined with parchment paper. Cover again with the kitchen cloth and let it rise in a warm place for 30 minutes. Towards the end of the rising time, preheat your oven to 175°C (350°F).
8. Bake
- Just before baking, gently brush the entire surface of the loaf with the 2 tablespoons of warm soy drink and sprinkle with sesame seeds.
- Bake for 25 minutes, or until golden brown. Then, turn the oven off and leave the bread inside with the door closed for an additional 10 minutes to set the crust.
9. Cool and Serve
- Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Ingredients
For the Dough:
- 1/4 tsp turmeric for color
- 450g (about 3 ¼ cups) all-purpose flour, plus more for dusting
- 10 g (1 packet) active dry yeast
- 35g (3 tablespoons) cane sugar
- 1 tsp salt
- 250 ml (¾ cup + 1 tbsp) warm soy drink (or other plant-based milk)
- 70 ml (⅓ cup) olive oil
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For the Toppings:
- 2 tablespoons warm soy drink, for brushing
- 2 tablespoons sesame seeds, for sprinkling
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