This cinnamon plait recipe created by Bo Porterfield of Bo’s Kitchen takes a couple of hours to make, but the end result is totally worth it.
Share it with friends and serve with fresh coffee!
- 7g dried yeast
- 1 tsp coconut sugar
- 300ml soya milk, lukewarm
- 450g strong white bread flour, plus 2tbsp for dusting
- 1 tsp sea salt
- 1 tbsp olive oil
- 80g coconut sugar
- 2 tbsp cinnamon
- 1 tsp ginger
- 1 tsp mixed spice
- 125g vegan butter, melted
- 100g raisins
- Mix yeast with coconut sugar and lukewarm soya milk in a jug. Add flour and salt to a large mixing bowl. Pour in the soya milk mixture and stir with a wooden spoon until it forms a dough.
- Lightly flour work surface and knead for around 15 minutes, until springy to the touch. Grease a bowl with the olive oil, transfer the dough, cover and leave to rise for an hour or until doubled in size.
- Roll dough out into a rectangle, it should be around 1cm thick. Mix sugar, spices and melted butter together in a bowl. Spread 3/4 of it over the dough with a spatula. Sprinkle over raisins.
- Roll up the dough into a log, starting with one of the long sides. Gently roll into a long rectangle, about 8cm wide with a rolling pin.
- Using the sharpest knife you have, cut the rectangle into 3 long strands, but leave one end slightly uncut so you can start to plait. Work your way down carefully plaiting and tuck the dough in at the end.
- Transfer to a lined baking sheet, cover loosely with a clean tea towel and leave to rest for another hour, until doubled in size. Heat oven to 180•c. Brush over the rest of the butter mix and bake for 35-40 minutes, until golden. Delicious warm, but keeps well for up to two days in a cake tin.
Find more related vegan recipes:
- Healthy vegan hot chocolate recipe
- Vegan gingerbread crumble recipe
- Vegan black forest crepes recipe