Home vegan Apricot and Almond Yeast Braid

Apricot and Almond Yeast Braid

by Mihl

Shortly after I complained about how I missed my sourdough starter I developed a serious addiction to yeast breads. You think that’s weird? No, tha’s  totally typical for me. And it is not even a contradiction. I love strong, hearty sourdough breads and sweet yeast breads. Recently I saw a lot of pictures of yeast braids with fillings and I thought making one of those would be a great way to feed my addiction. I still had the jar of homemade apricot jam that Megan sent me and I thought this would make a wonderful ingredient for the filling. Jam alone sounded a bit boring though, so I thought I’d also add some almonds. And this was indeed a perfect combination! The result is a fluffy yeast bread with a sticky and sweet filling.

A braid with a filling may sound a bit difficult but it is not. All you have to do is to divide your dough into three equal pieces, spread the filling on top and fold them over. But let’s start at the beginning.

Apricot and Almond Yeast Braid

For the dough:
360 g ( 3 cups) all-purpose flour
180 ml (3/4 cup) full fat coconut milk
60 ml (1/4 cup) soy milk
50 g (1/4 cup) sugar
2 teaspoons instant yeast
1/4 teaspoon salt

For the filling:
100 g (3/4 cup whole) almonds, chopped
300 g (3/4 cup) apricot jam

Soy milk for brushing

In a large bowl, combine all the ingredients for the dough. Knead until the dough is smooth and elastic, about 10 minutes. Add more liquid or flour, if necessary.

Cover bowl and let the dough rise for about 90 minutes.

Preheat oven to 180°C (350°F). Divide dough into three equal pieces and place on a lightly floured surface. Roll each piece into a 45 x 5 cm ( 18 x 2 inch) rectangle. Brush with 100 g (1/4 cup) of jam and sprinkle with 1/3 of the chopped almonds. Leave a margin.

Fold the ends over:

Place all three strands on a baking sheet lined with parchment paper and carefully form into a braid. You can twist the strands a bit:

Generously brush with soymilk and transfer to the oven immediately. Bake for 40 minutes. Let cool to room temperature before slicing. Serve with a glass of soy milk, coffee, or tea.

27 comments

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27 comments

JG September 9, 2017 - 16:41

Can I substitute something for the coconut milk? I’m allergic.

Mihl September 10, 2017 - 09:25

Any plant based milk should work.

Apple Pie Yeast Braid « Kitty Cat Stevens April 8, 2012 - 20:09

[…] dough is the exact same recipe as the original. But for the inside I used one can of apple pie filling and a little bit of a sugar + spice mixture […]

dazlious March 25, 2012 - 21:55

Wow! Habs heut nachmittag gebacken und schmeckt echt gut! ein bisschen anderrst als der “normale” hefeteig, aber ich glaube fast einer der besten veganen versionen die ich bisher hatte!!

Mihl March 26, 2012 - 14:17

Danke, freut mich, dass es Dir geschmeckt hat!

dazlious January 13, 2012 - 01:55

I don’t have cocnutmilk. Did u use the one from an asian market? or the stuff that u can only get online or in the USA??

Mihl January 13, 2012 - 11:00

Where do you live? In Germany you can get coconut milk in cans at Asian markets and several supermarket chains (for example Rewe, Netto). DM also carries coconut milk.

Shannon November 22, 2011 - 20:32

I have made this recipe at least two dozen times with almost equally as many fillings. It’s always perfect!

Mihl November 23, 2011 - 12:46

I am glad it works so well for you! Thank you for your feedback!

Andrea March 1, 2011 - 03:43

The combination of fluffy with sticky and sweet makes my teeth tingle with envy.

Morgan February 26, 2011 - 02:38

This looks icredible! And its perfect looking!!!

Melomeals: Vegan for $3.33 a Day February 24, 2011 - 22:28

Absolutely beautiful!

Fanny February 23, 2011 - 21:58

<3 I have no words!

Emmy February 23, 2011 - 15:54

Can you set up a vegan bakery in Frankfurt? Your baked goods always look wonderful!! This one is no exception.

Jes February 23, 2011 - 15:19

That yeast braid looks wonderful! The apricot jam would brighten up my morning for sure!

t February 23, 2011 - 09:24

This looks gorgeous! And almonds and apricots are always a delicious combo.

veganlisa February 23, 2011 - 03:59

Fantastic recipe! I love apricot and almond together.

Noelle February 23, 2011 - 03:01

WOW! This looks very delicious and I agree with Hannah. I would like to try different jams!

Hannah (BitterSweet) February 23, 2011 - 01:39

Stunning, you are a master at bread baking! This is like a gorgeous braided cinnamon bun, only so much better… I would love to experiment with different flavors of jam. :)

Umm Mymoonah February 22, 2011 - 23:32

Wow! This bread is just amazing. Apricot and almonds is heavenly combination. Glad to know about your blog, lovely recipes.

Josiane February 22, 2011 - 20:28

What a wonderful bread! It would be a perfect brunch treat.

Tiffany February 22, 2011 - 20:22

I know the feeling; I’m very much addicted to yeast breads and definitely prefer them over quick breads (although that wouldn’t stop me from devouring either type). The braid looks gorgeous! Apricot and almond complement each other so nicely.

Erin February 22, 2011 - 19:40

Sweet and also crunchy with the almonds? Love it! Gotta try it :)

Melisser February 22, 2011 - 19:28

Oh my gosh, this is gorgeous!

veganhomemade February 22, 2011 - 19:02

Beautiful! Apricot and almonds sound like a perfect combination.

ElenaSC February 22, 2011 - 18:10

I agree with Christina: beautiful and easy! A great idea!

Christina February 22, 2011 - 17:37

This is beautiful and, despite its elaborate shape, looks relatively easy to put together. Thank you for sharing :)

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