Daniela’s Vegan Sunday Swiss Braided Bread

The plait from the Open Day & the Zurich Vegan Fair 2025

This fluffy, golden-yellow plait was a huge hit at our events – so much so that lots of people asked for the recipe. Here’s the original – completely vegan, made with a pre-ferment, and guaranteed to be perfect for a Sunday treat.

Enjoy – and have fun baking it yourself! 💛

Instructions

The evening before: Make the pre-dough

1. Dissolve the salt and yeast in the oat milk.
2. Add the flour and knead everything briefly to form a pre-dough.
3. Leave the dough to rise for 2 hours at room temperature.
4. Then cover and place in the fridge (top shelf at approx. 6°C) – for 12 to 36 hours.

On baking day: Prepare the main dough

1. Add all the ingredients (except the butter substitute) to the mixing bowl one by one.
2. Knead for 5 minutes on a low setting.
3. Add the butter substitute in small pieces – always wait until the dough has fully incorporated it.
4. Continue kneading until you have an elastic, soft and shiny dough (approx. 5–10 minutes). The dough should come away from the sides of the bowl.
5. Shape a small piece of dough into a ball and slowly stretch it apart – if it doesn’t tear, it’s perfect (window test).
6. Leave to rise for 60–90 minutes (depending on room temperature).

Shape the plaits & bake

1. Shape two plaits and place them on a baking tray.
2. Mix the glaze and brush it over the plaited loaves.
3. Leave to rise again for 30–60 minutes, uncovered (depending on room temperature).
4. Bake in a preheated oven at 200°C for approx. 30 minutes.

Tip for a really fresh Sunday plaited loaf: leave to rise overnight

1. Prepare the dough the evening before, leave it to rise, shape the plaits and brush them with egg wash.
2. Place them straight away (uncovered!) in the fridge (top shelf, approx. 6°C).
3. Remove from the fridge 1½–2 hours before baking in the morning.
4. Bake at 200°C for approx. 30 minutes.