Preparation:

Crumble the yeast into a bowl and add 120 ml of the plant-based milk (lukewarm, not warmer than 40 degrees). Add 2 tablespoons of sugar and dissolve the yeast in it. Set aside for approx. 5-10 minutes until the yeast starts to foam.
In the meantime, melt the vegan butter in a pan (no warmer than 40 degrees) and leave to cool slightly. 
Mix the remaining sugar, salt and flour in a bowl. Add the remaining plant milk, yeast mixture, melted butter and vanilla extract. Mix with a wooden spoon until the liquid has been absorbed by the flour. Transfer to a work surface and knead with your hands for 5-10 minutes.
Oil a bowl and place the yeast dough in it. Cover with a damp tea towel and leave to rise for at least 45-60 minutes until the dough has doubled in size.

Knead the yeast dough briefly after it has risen. Divide the dough into 3 equal pieces and roll each piece into long strands. Braid into a plait, pressing the top and bottom ends together.

Line a baking tray with baking paper and place the yeast plait on it. If necessary, spray the yeast dough with a little water to prevent it from becoming dry. Cover with a tea towel and leave to rise at room temperature for approx. 30 minutes. 
After 20 minutes, preheat the oven to 180 degrees top/bottom heat.

After the resting time, brush the yeast plait with a little whipped cream and sprinkle with caster sugar. Bake the yeast plait for approx. 30-35 minutes until the surface is golden yellow or test with a skewer. Now switch off the oven. Leave the yeast plait to rest with the oven door slightly open. Then remove and leave to cool completely on a cooling rack.

Vegan products from Schlagfix for your vegan yeast plait!

The Schlagfix universal whipping cream is ideal for baking and has 43% fewer calories than dairy cream (with 30% fat). It is purely plant-based and free from lactose, cholesterol, gluten and soya. Brushing the yeast plait with the whipped cream gives it a beautiful lustre and the hail sugar holds.