Pumpkin Breakfast Braid

A flavorful and rich breakfast pastry with pumpkin pie flavors.

80 grams • warm water • ¼ cup plus 2 tablespoons
25 grams • all-purpose flour • 3 tablespoons
5 grams • granulated sugar • 1 teaspoon
3 grams • active dry yeast • 1 ½ teaspoons
75 grams • vegan yogurt or sour cream • ¼ cup plus 2 tablespoons
50 grams • coconut oil, softened • ¼ cup
45 • granulated sugar • ¼ cup
50 grams • silken tofu, blended until smooth • ¼ cup
4 grams • vanilla extract • 1 teaspoon
3 grams • salt • ½ teaspoon
265 grams • white bread flour • 2 cups
250 grams • pumpkin puree • 1 cup
60 grams • powdered sugar • ½ cup
30 grams • nondairy milk • 2 tablespoons
7 grams • coconut oil • 1 ½ teaspoons
2 grams • vanilla extract • ½ teaspoon
5 grams • cinnamon • 2 teaspoons
1 gram • ginger • ½ teaspoon
1 gram • nutmeg • ½ teaspoon
Pinch cloves
1.5 grams • salt • ¼ teaspoon
10 grams • cornstarch • 1 ½ tablespoons
70 grams • cashews, soaked for a few hours and drained • 70 grams
2 grams • lemon juice • ½ teaspoon
4 grams • apple cider vinegar • 1 teaspoon
7 grams • coconut oil • 1 ½ teaspoons
30 grams • maple syrup • 1 ½ tablespoons
2 grams • vanilla extract • 1 teaspoon
Pinch salt

View the full recipe at How to Philosophize with Cake. →