Easter sweetbread nest
Yes! It’s cute AND yummy! Perfect for springtime entertaining or an Easter celebration. This sweetbread is easily made with ingredients you already have at home — PLUS — hands-on time is minimal, so you won’t be slaving away in the kitchen all day. As always, I’ll share the allergy-friendly version, but you can always substitute regular eggs, butter and milk.
Bread ingredients:
2 1/2 cups flour
1/4 cup sugar
2/3 cup oat milk
2 tsp active dry yeast
2 Tbs plant-based butter
2 flax eggs
1 tsp salt
Icing ingredients:
2 cups powdered sugar
2 Tbs milk
Sprinkles
Instructions
Mix oat milk and yeast in a bowl, let sit for five minutes.
Next, add plant-based butter, flour, sugar, and salt. Blend well with an electric mixer.
Add flax eggs to mixture and blend again until a dough forms.
Drop onto floured surface and knead for 5 minutes. Roll into a ball, place in a large bowl, and cover with a towel.
Set in a warm spot and let rise for 1 hour.
Drop onto a floured surface, divide into two pieces, and roll each piece into a long/thin dough roll.
Twist rolls together and form a circle, connecting the ends together.
Bake at 350 for 20-25 minutes. Remove from oven and let cool.
While bread is cooling, make the icing glaze by whisking oat milk and sugar together until you have a thick paste.
Drizzle icing on bread, then top with sprinkles. Let the glaze harden for a few minutes, then serve and enjoy!
Recipe adapted from A Mom's Take
