This recipe, like most others, was a happy accident. I first tried it out for summer solstice celebration but never wrote down the ingredients. Now after precisely 6 months I finally tried it again, this time taking precise measurements. This will feed a lot of people. I actually had to cut a piece of it out and bake it separately cause the whole thing didn't fit into my baking pan so you could easily bake two smaller ones instead.
- 600g all-purpose flour
- 500ml any plant milk (I used rice&almond milk)
- 65g vegan butter
- 35g coconut sugar
- 9g quick dry yeast
- pinch of salt
- 2 flax eggs
- 340g soft pitted dates
- 115g crunchy peanut butter
- 6-12tbsp warm water
- 1tbsp coconut sugar
- 3tbsp orange juice
- Preheat your oven to 190 c
- Make 2 flax eggs by mixing together 2tbsp of ground flax seeds and 6tbsp of water and set aside for 5 minutes.
- Meanwhile, warm up the milk (warm not hot) in a pot and add sugar and butter.
- Wait until butter melts and sugar dissolves. Take off the heat and transfer the liquid to a bowl. Make sure it's not too hot, add the yeast and mix well. If the milk is too hot, the yeast will die.
- Let the yeast activate for 5 minutes.
- Place the dates inside a food processor and process until you get a smooth paste.
- Add the peanut butter and warm water. You will need about 6-12 tbsp of water depending on how soft your dates are and how powerful your blender is. The consistency should be a thick but creamy paste that you can easily spread.
- Mix together the yeast mixture and flax egg and pour them into flour.
- Knead the dough for about and until it doesn't stick to your hands. Use extra flour if necessary.
- Place the dough in a bowl and cover it with a plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size.
- Roll out the dough into a big rectangular shape.
- Spread the date caramel all over the dough.
- Now roll it like a sushi roll.
- Cut the roll lengthwise into two long strips.
- Twist the two strips of dough placing them over each other.
- Line a baking pan with baking paper. Place the braided dough in the baking pan and make a circle shape neatly connecting the ends.
- Leave it for 15 minutes to rise a bit.
- Mix together the orange juice and sugar until the sugar dissolves. Use it to glaze the dough.
- Bake for 25-30 minutes.