Vegan Scissor Cut Yeast Wreath with Nut Filling
Easter without yeast dough? Impossible! And because a simple braid is sometimes just too boring, we tested a version this year that looks quite pretty but isn't too much effort. So get your (clean) scissors out – because there's no braiding, no folding, just cutting!
What Is a Scissor Cut Wreath, Anyway?
No need to worry, nobody has to practice any braiding techniques here. The rolled-up dough log is cut at regular intervals at an angle with scissors – but not all the way through – and the individual segments are then folded alternately to the left and right. The result looks like you've spent hours in the kitchen, but the technique is truly manageable for everyone. As a vegan Easter wreath, it's the perfect eye-catcher on the breakfast table.
For this, you'll prepare a simple yeast dough that you can let rise in a warm spot or overnight in the fridge. Both work beautifully. And you probably already have all the ingredients at home.
What's in the Filling?
We're keeping the filling nice and simple too. Roasted nuts, cinnamon, cocoa, and a splash of plant-based milk go into your food processor until the mixture becomes spreadable. The nuts from Kluth are regulars in our office – they always come in premium quality and taste incredible. And the great thing about their roasted nuts is that you don't even need to toast them in a pan or oven beforehand – Kluth has already taken care of that for you.
Can You Prepare the Wreath in Advance?
Yes! Simply place the fully shaped, unbaked wreath covered in the fridge overnight and pop it straight into the preheated oven in the morning. Alternatively, the fully baked wreath freezes well too – just thaw it overnight at room temperature or warm it up briefly in the oven.
You can serve it with jam for dipping or a little icing glaze – whatever you fancy. We'd recommend eating the wreath on the same day though, as that's when it's at its fluffiest!
And if you're looking for more vegan Easter recipes: take a look here.
Vegan Scissor Cut Yeast Wreath with Nut Filling
Ingredients
For the yeast dough:
- 200 ml (0.75 cup) soy milk
- 40 g (0.25 cup) brown sugar
- 7 g (2.25 tsp) active dry yeast
- 300 g (2.5 cups) wheat flour (type 405)
- 35 g (1.25 oz) plant-based butter
- 1 tsp salt
For the nut filling:
- 250 g (9 oz) roasted nuts (e.g. from Kluth)
- 100 ml (0.5 cup) plant-based milk
- 50 g (0.25 cup) brown sugar
- 1 tsp cinnamon
- 1 tsp unsweetened cocoa powder
- zest of 1 lemon
Also:
- plant-based cream
- jam of choice (optional)
Instructions
Warm soy milk until lukewarm. Stir in yeast and brown sugar and leave to stand for approximately 10 minutes. Melt plant-based butter over low heat and let cool until lukewarm.
Add flour, salt, and lukewarm plant-based butter to the soy milk mixture and knead into a smooth dough for approximately 5 minutes. Cover with a damp kitchen towel and leave to rise in a warm spot for at least 60 minutes, until the dough has doubled in volume.
For the nut filling, add roasted nuts with pecan pieces, plant-based milk, brown sugar, cinnamon, unsweetened cocoa powder, and lemon zest to a food processor and blend into a spreadable paste.
Roll out yeast dough on a floured surface into a rectangle (30 x 40 cm / 12 x 16 inches). Spread nut filling evenly on top and roll the dough up tightly from the long side. Place on a baking tray lined with parchment paper and carefully shape into a wreath. Press the ends firmly together.
Use scissors to make diagonal cuts into the dough roll at approximately 2 cm / 0.75 inch intervals – don't cut all the way through; leave the base of the roll intact. Alternate the individual segments by folding them to the left and right. Preheat the oven to 180 °C / 355 °F (convection) and leave the wreath to rise for another 15 minutes.
Brush the wreath with plant-based cream. Bake in the preheated oven for approximately 20–25 minutes. If the wreath starts to brown too quickly, cover with aluminum foil. Remove the finished wreath from the oven and serve with jam as desired.
