Vegan Poppy Seed Braided Loaves

yeast dough

1. Dissolve the fresh yeast in warm water with brown sugar in a large mixing bowl. Wait for ten minutes. The yeast should swell and rise to the water surface.
2. Heat coconut oil, wait until lukewarm and add it to the bowl.
3. Gradually add 400 g (14 oz) flour, mix well and add salt. The dough should be very sticky.
4. Cover bowl with a damp kitchen towel and let rise for at least one hour. After this time you should see small bubbles on the surface, and your dough should be doubled in size.
5. Now add the rest of the flour until you can form a big ball out of dough. Knead the dough for some more minutes and let rise for 30 minutes on a warm and dry place. Divide the dough in three portions.

poppy seed filling

1. Mix the poppy seeds (in Germany you get a premade poppy seed filling: it's a creamy mixture ready for baking and already mixed with sugar) with agave syrup and stir until creamy with water.
2. Roll out the first dough on a floured surface, if necessary, knead in more flour so that the dough does not stick to the surface. Spread one-third of the filling over the surface of the dough.
3. Let's begin at one of the long edges of the rectangle and tightly roll up the dough. Using a sharp knife, slice the roll lengthwise. Slightly rotate the halves outwards so the layers are facing upwards. Continue with the two left portions. In the end, you should have 3 strips that you divide into 6 halved strips.
4. Take 3 of the strips and fold one end over the filling and begin braiding by folding the strips of dough over each other. Pinch together the end of the loaf. Now continue with the last three strips and braid a second loaf. In the end, you get two braided yeast loaves.
5. Let the loaves rise for about 30 minutes before baking. Mix plant-based milk and agave syrup in a small pot and brush. Preheat oven to 180°C/350°F and bake for 50-60 minutes.