Zopf, Bärlauch, Braid, wild garlic, vegan, recipe


Serve this for your easter brunch. Serve this on a regular Sunday for breakfast. Serve this on any day as anything. Doesn’t matter. But make sure you make it! I have never had my flatmates freak out so much about something I made so far. Also they don’t freak out so easily 😉

It’s basically a cloud. A supersoft and comforting slightly warm cloud to sink into and be happy 🙂 

You can make this with or without wild garlic leaves (Bärlauch). I just really enjoy the foraging part of it – apart from its great taste of course.


This wild garlic braid is the queen of all Sunday breads. Seriously. Have you ever eaten a cloud? Well this is the closest you'll get to it 🙂
Course Breakfast, Brinner, Brunch
Cuisine European, Swiss
Keyword addictive, carb-heaven, classic, comfort food, crowd-pleaser, easter, egg-free, indulgent, lactose-free, nut-free, soy-free, spring
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 45 minutes
Total Time 1 hour 40 minutes
Servings 1 large braid (or 2 normal sized)


  • 1 handful wild garlic leaves (approx. 40 youg leaves) = Bärlauch
  • 14 g dry yeast
  • 4,7 deciliters oat milk at room temperature I recommend oatly or alpro
  • 770 g flour
  • 75 g sugar
  • 1 tsp salt
  • 90 g plantbased butter e.g. Naturli or Flora - sub with margarine possible but get the best quality you can find
  • 3 tbsp soy cream eg. alpro from coop


  • Add the yeast to a small bowl (being able to contain 5 deciliters at least). And add 1 deciliter of the oat milk.
  • Let the yeast activate for at least 5 minutes or until it's dissolved, fluffed up and bubbly. In the meantime heat the remaining oat milk until the first bit of steam evaporates from it. Then take off the heat.
  • In a large bowl, mix about half of the flour (385g) with the sugar and the salt. Then add in the activated yeast and the warm oat milk and knead with the hand mixer or kneading aid until smooth and glossy.
  • Now work in the plantbased butter small pieces at a time.
  • Finely chop the wild garlic leaves and add them to the mixture along with the remaining flour. Mix until everything is incorporated well.
  • Cover the bowl with a tea towel and let the dough rise at room temperature for 30 minutes.
  • Preheat your oven to 220°C (circulating air setting).
  • Carefully turn the dough onto a floured surface and divide it into 2 equal pieces if you want a big braid (about 40 cm long) or 4 equal pieces if you want two medium sized braids.
  • Roll two (or 4) equally long sausage shapes. Now braid them as you like or as shown in this video for example: https://www.youtube.com/watch?v=eDQ-2JQO4C0.
  • Put your braid onto the baking sheet cover with the tea towel again. Let it rise for another 10-15 minutes.
  • Brush the braid with the soy cream and bake the big braid for 20-25 minutes (testing if it's baked through with a toothpick or cake tester - if it comes out clean you're good). The medium braids will take 15-20 minutes.
  • Take the braid out of the oven and let it cool on a rack. You may cut into it when it's still sliightly warm but try to wait until it's mostly cool so it can finish the baking process inside.


This dough could of course also be shaped into other funny shapes. Something like small animal shapes or whateeever you feel like 🙂

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