Why use a starter for this Cherry-Orange Braided Bread?

The starter, made from all-purpose flour, cool water, and instant yeast, is prepared overnight to develop deeper flavors and a more complex texture in the final bread.

Can I substitute the dried cherries in the filling?

While dried cherries provide a distinct tartness, you could experiment with other dried fruits like cranberries or chopped apricots, though the flavor profile will change.

How do I ensure the braided bread bakes evenly?

After braiding, ensure the ends are tucked under, and allow the braid to rise for about an hour until puffy before baking at 350F for 30-35 minutes, or until golden brown and hollow-sounding.

Can I prepare this Cherry-Orange Braided Bread ahead of time for breakfast?

Yes, after braiding, cover the dough with plastic wrap and place it in the refrigerator overnight. In the morning, allow it to come to room temperature slightly, then bake as directed.

What if my dough is too sticky after mixing?

The recipe notes the dough should be slightly sticky; however, if it's excessively sticky, add a little more all-purpose flour, one tablespoon at a time, until it reaches an elastic consistency.

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Cherry-Orange Braided Bread
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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A golden-brown Cherry-Orange Braided Bread loaf, sliced to reveal the swirls of cherry, walnut, and orange filling.

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Discover more recipes with these ingredients

Cherry-Orange Braided Bread [Vegan]

Dairy Free

Vegan

Adapted from a King Arthur Flour recipe, this beautiful braid would make a delicious Christmas morning breakfast. If you like, prepare it ahead of time and place the unbaked braid in the refrigerator overnight to rise slowly. Bake in the morning.

Ingredients You Need for Cherry-Orange Braided Bread [Vegan]

Starter

1 cup all-purpose flour
1/2 cup cool water
1/8 tsp. instant yeast

Dough

1 cup whole wheat flour
1 cup all-purpose flour
1 1/4 tsp. salt
2 tsp. instant yeast
1/4 cup maple sugar
1 tbsp. chia seeds mixed with 3 tbsp. water (let sit for a few minutes)
1/2 cup orange juice
1/4 cup coconut oil
zest of 1 orange

Filling

3/4 cup dried cherries
3/4 cup walnuts, chopped
4 oz. unsweetened applesauce

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How to Prepare Cherry-Orange Braided Bread [Vegan]

Make the bread

Combine the starter ingredients in a small bowl, cover, and let sit at room temperature overnight.
The next day, mix the starter ingredients with the dough ingredients (I used a stand mixer) and mix for about 6 minutes. Dough should be slightly stick and elastic. Add more flour if the dough seems too sticky.
Place the dough in a large bowl that’s been coated with oil. Cover and let rise for about 1 hour, or until doubled in size.
Mix the filling ingredients together in a small bowl. Line a baking sheet with parchment paper.
Punch down the dough and divide into three equal pieces. Working with one piece at a time, flatten one of the pieces into a rectangle that is about 6” x 12”. Spread 1/3 of the filling onto the rectangle and starting with a long edge, roll the rectangle into a log. Roll, fill, and roll the 2 remaining dough pieces in the same way. Place the 3 rolls on the prepared baking sheet and braid them, tucking under the ends.
Cover with plastic wrap and let rise for about an hour. (Or, if you would like to bake this in the morning to have for breakfast, cover the braid and place in the refrigerator overnight. In the morning, bake as directed.) Preheat the oven to 350F.
When the braid is nice and puffy, remove the plastic wrap and bake for 30-35 minutes, or until the top is nicely browned and sounds hollow when tapped. Let cool for 15-20 minutes before slicing.