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🍰 Vegan Easter Wreaths with Raspberry Jam

817 kcal · 30 min · 4 servings

Vegan Easter Wreaths with Raspberry Jam Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Warm up 250 milliliters of soy drink in a pot on medium heat until it is lukewarm.
  2. 2. Crumble the yeast into the lukewarm soy drink.
  3. 3. Let the yeast-soy drink mixture rise for about 10 minutes.
  4. 4. Add 100 grams of sugar, 550 grams of flour, a pinch of salt, and 80 grams of margarine to a bowl.
  5. 5. Mix the dry ingredients and margarine with the yeast-soy drink mixture.
  6. 6. Knead the ingredients by hand into a smooth dough.
  7. 7. Cover the vegan yeast dough and let it rise in a warm place for about 1 hour.
  8. 8. Preheat the oven to 180 degrees Celsius fan.
  9. 9. Divide the dough into 8 equal portions.
  10. 10. Work on a floured surface.
  11. 11. Roll each dough portion into a thin rectangle.
  12. 12. Spread 1 teaspoon of raspberry jam on each dough rectangle.
  13. 13. Roll the dough rectangles tightly lengthwise.
  14. 14. Cut the dough rolls lengthwise to create two long dough strands.
  15. 15. Twist the two dough strands together.
  16. 16. Gently press the ends together to form a circle.
  17. 17. Place the wreaths on a baking sheet lined with baking paper.
  18. 18. Bake the wreaths in the oven for about 18 minutes.
  19. 19. Let the vegan Easter wreaths cool on a cake rack.
  20. 20. Halve a lemon and squeeze out the juice.
  21. 21. Whisk 5 tablespoons of powdered sugar with 2 tablespoons of lemon juice in a bowl.
  22. 22. Decorate the cooled vegan Easter wreaths with the icing.
  23. 23. Decorate the wreaths with chopped pistachios if desired.

Nutrition per serving