Vegan Zopf with Chocolate Hazelnut Spread

Ingredients

• 4 cups All-Purpose Flour
• 2 1/4 teaspoons Active Dry Yeast
• 1/4 cup Granulated Sugar
• 1 teaspoon Salt
• 1 1/2 cups Plant-Based Milk (Soy or Oat)
• 1/4 cup Vegan Butter (melted)
• as needed Dairy-Free Chocolate Hazelnut Spread
• 2 tablespoons Aquafaba (chickpea brine)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine flour, yeast, sugar, and salt.
2. 2Heat plant-based milk until lukewarm. Add melted vegan butter to the milk.
3. 3Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
4. 4Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. 5Preheat oven to 175°C.
6. 6Punch down the dough and divide it into two equal pieces. Roll each piece into a long strand.
7. 7Braid the two strands together and shape into a Zopf. Place on a baking sheet lined with parchment paper.
8. 8Brush the top of the Zopf with aquafaba.
9. 9Bake for 30-35 minutes, or until golden brown.
10. 10Let cool slightly before slicing and serving with dairy-free chocolate hazelnut spread.

Substitutions

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