TRIPLE NUT BRAID
SERVES 1 LARGE BRAID
FOR THE DOUGH
4 cups (500 g) all-purpose flour, plus
extra for dusting
1/2 tsp. sea salt
5 tbsp. soft vegan margarine, plus extra for the baking sheet
3/4 oz. (20 g) fresh yeast
1/2 cup (80 g) granulated sugar
1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract
1 1/2 cups (260ml) almond milk, or other plant-based milk
FOR THE FILLING
3 1/2 oz. (100 g) ground walnuts
3 1/2 oz. (100 g) ground almonds
3 1/2 oz. (100 g) ground hazelnuts
3 heaped tbsp. whole-wheat breadcrumbs
2 tbsp. vegan margarine
8 tbsp. agave syrup
2 tbsp. vanilla sugar, or 2 tsp. pure vanilla extract
1/2 tsp. ground cinnamon
1 cup (220ml) almond milk, or other
plant-based milk
1/2 cup (200 g) apricot jam
NUTRITIONAL VALUES
Calories: 7276kcal
Fat: 402g (150.6g S.Fat)
Carbs: 843.3g
Protein: 141.8g
Sugar: 202.9g
Sodium: 2073mg
METHOD
In a mixing bowl, combine the flour and salt to make the dough. Rub in a spoonful of margarine with your fingers. Make a dip in the mixture, crumble in the yeast, and top with granulated sugar and vanilla sugar or extract. Pour the almond milk into a pan that has been heated over low heat. Dust with flour, cover, and set aside in a warm place for about 10 minutes to rise. Knead the dough for 10 minutes to make it smooth. Allow to rise at room temperature for at least 1 hour. Knead it again and let it rise for another 30 minutes.
Meanwhile, in a mixing bowl, combine the walnuts, almonds, hazelnuts, and breadcrumbs for the filling. Bring the margarine, agave syrup, vanilla sugar or extract, cinnamon, and almond milk to a boil in a large saucepan over medium heat, then stir well. Remove the pan from the heat and stir in the nut mixture.
Preheat the oven to 180°C/350°F. Grease a baking sheet. Roll out the dough to create a 1/4in (5mm) thick rectangle. Spread the jam evenly on top, then sprinkle with the nut filling. Roll the dough up from one long edge and gently press together. Cut the roll lengthwise once or twice through the centre, then twist each piece so that the cut edges face up. Make a "cord" out of the dough pieces by intertwining them or braiding them. Place the braid on the baking sheet and bake for 30–35 minutes, or until golden brown. Remove from the baking sheet and cool on a wire rack.
Meanwhile, in a mixing bowl, combine the walnuts, almonds, hazelnuts, and breadcrumbs for the filling. Bring the margarine, agave syrup, vanilla sugar or extract, cinnamon, and almond milk to a boil in a large saucepan over medium heat, then stir well. Remove the pan from the heat and stir in the nut mixture.
Preheat the oven to 180°C/350°F. Grease a baking sheet. Roll out the dough to create a 1/4in (5mm) thick rectangle. Spread the jam evenly on top, then sprinkle with the nut filling. Roll the dough up from one long edge and gently press together. Cut the roll lengthwise once or twice through the centre, then twist each piece so that the cut edges face up. Make a "cord" out of the dough pieces by intertwining them or braiding them. Place the braid on the baking sheet and bake for 30–35 minutes, or until golden brown. Remove from the baking sheet and cool on a wire rack.
