Blueberry Twist Bread with Vanilla Icing

Happy nine years of Vegetarian & Cooking! I say this every year but I am so proud that this project has continued to blossom from my college townhouse kitchen through law school, the bar exam, a master's thesis, and just life in general. 2020 was a unique and challenging year for everyone and this blog was a great outlet for experimenting with CSA shares and pantry cooking. 

Although I typically make a cake for the blogiversary that I share with friends at my annual Wine + Chocolate party I decided to switch things up this year because this twist bread looked absolutely stunning. Also, with COVID we couldn't host our annual party and I didn't necessarily need a whole cake for two people. One friend got to sample this recipe and thought it was delicious so that works for me. It's certainly not a sweet bread so keep that in mind if you're looking for something more like cake. The original recipe was a vegan recipe and I stuck to that throughout the process. As always, I can't wait to celebrate a decade of Vegetarian & Cooking next February. Thank you for your love, readership, and support throughout the years. 

Past Milestones:
Year One: S'mores Cake
Year Two: Whopper Cake
Year Three: Chocolate Turtle Cake
Year Four: Red Velvet Oreo Truffle Cake
Year Five: Almond Pear Cake
Year Six: Mulled Wine Chocolate Cake with Orange Mascarpone Cream
Year Seven: Pink Champagne Cake
Year Eight: Blood Orange Ricotta Cake

Recipe from Klara's Life

-450 grams all-purpose flour
-21 grams fresh yeast (I used a packet of active dry yeast)
-3 tablespoons granulated sugar
-200 milliliters oat milk, lukewarm
-60 grams vegan butter softened to room temperature
-1 teaspoon salt
-200 grams blueberry preserves

Vanilla Icing
-80 grams confectioners' sugar
-3 tablespoons oat cream
-1/4 teaspoon pure vanilla extract

Heat the oat milk to lukewarm. Then, put the flour in a mixing bowl. If you keep your flour in a cool place, bring it up to room temperature. Make a depression in the flour, add the yeast, sugar and 2 to 3 tablespoons warm oat milk. Cover with a bit of the flour, and leave it for 15 minutes so the yeast can activate.

Add the remaining warm oat milk and room temperature vegan butter. Mix to combine, then knead for a few minutes for a consistent dough to form. Cover and let sit for an hour in a warm and not drafty location.

Line a springform pan with parchment paper along the bottom and sides, and lightly spray with cooking spray.

Lightly flour a large, flat and clean surface. Remove the dough from the bowl to the floured surface and punch it down to release some of the gases. Roll the dough out with a rolling pin to less than 1/4 inch thickness roughly in the shape of a rectangle. Spread blueberry preserve over the top, then gently roll up the long side of the dough.

Once you have a long, rolled up log, carefully cut in half completely, along the length of the log. Make an 'x' with the two halves (cut-side-up) by placing one over the other. Continue to place the one side over the other in the form of a braid, then curl the braid (still cut-side-up) into a spiral. Place the spiraled braid into the prepared springform pan, cover and let rise for another 40 minutes.

Preheat the oven to 355 degrees. Gently brush the top of the bread with oat milk and bake for 40 to 50 minutes. Allow to cool in the pan for a few minutes before removing, apply icing when cool.

Combine the confectioners' sugar and vanilla extract in a bowl, then gradually add oat cream, whisking until the desired consistency is reached. The icing helps to impart sweetness to the bread. Drizzle the icing over the top of the bread, slice and serve.


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