Vegan Almond Twist Bread

🛒 Ingredients

• #For the Dough:
• 350g plain flour or strong white bread flour,, 7g (1 sachet) instant dried yeast
• 50g caster sugar or maple syrup,, ¼ tsp salt
• 180ml unsweetened almond milk (warmed slightly)
• 4 tbsp melted coconut oil or sunflower oil
• 1 tsp pure vanilla extract,, ½ tsp almond extract
• #Almond Filling & Topping:
• 80g ground almonds,, 3 tbsp soft brown sugar or maple syrup
• 2 tbsp almond milk,, 1 tbsp melted coconut oil,, 1 tsp almond extract
• 50g flaked almonds (for topping).. 1 tbsp plant milk (for brushing).. Icing sugar (optional, for dusting)

👩‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, mix flour, yeast, sugar, and salt. Add warm almond milk, oil, vanilla, and almond extract. Stir until it forms a soft dough, then knead for 8–10 minutes until smooth and elastic.

2. 2

   First rise: Cover the bowl and leave in a warm place for 1 hour until doubled in size.

3. 3

   Make the filling: Whisk ground almonds, sugar, almond milk, oil, and extract into a thick spreadable paste.

4. 4

   Shape: Roll the risen dough out into a large rectangle about 1cm thick. Spread the almond filling evenly over the surface, leaving a small border. Roll it up tightly into a long log, then cut the log lengthwise down the middle — leave the top joined. Twist the two strands together into a spiral, then form into a round wreath or circle.

5. 5

   Second rise: Place on a lined baking tray, cover, and leave for 30–40 minutes until puffy.

6. 6

   Bake: Preheat oven to 180°C / 350°F. Brush the top with plant milk, scatter generously with flaked almonds, and bake for 35–40 minutes until deep golden and cooked through.

7. 7

   Finish: Let cool on a wire rack; dust with icing sugar before serving if desired.