Lambropsomo - Vegan Greek Easter bread

In a small bowl, we combine the dry yeast with lukewarm water or plant-based milk and a teaspoon of sugar.

We let it sit for about 10 minutes until it becomes frothy.

In a large mixing bowl, we combine the flour, sugar, salt, orange zest, and mahlepi.

In a separate bowl, we whisk together the vegetable oil and the activated yeast mixture.

Gradually, we add the wet ingredients to the dry ingredients, stirring continuously.

Once combined, we knead the dough on a floured surface until it becomes smooth and elastic.

We place the dough in a large, greased bowl, cover it with a clean kitchen towel, and we let it rise in a warm place for 1-2 hours or until it doubles in size.

We preheat the oven to 180°C. We punch down the risen dough, divide it into portions, and we shape each portion into a braid or round loaf. If we want we can tuck dyed hard-boiled eggs into the dough for decoration (omit for strict fasting).

We place the shaped loaves on a baking sheet lined with parchment paper. We cover them and let them rise for another 30-60 minutes.

We brush the tops of the loaves with a little water or plant-based milk and sprinkle sesame seeds on top.

We bake in the preheated oven for about 30-40 minutes or until the bread is golden brown and sounds hollow when tapped.

We allow the fasting-friendly Lambropsomo to cool on a wire rack before slicing and serving.