Braided stromboli

Ingredients

• 1 tablespoon all-purpose flour, for the tangzhong
• 5 tablespoons water, for the tangzhong
• ½ cup hot water
• 3 g active dry yeast (or 8 g fresh yeast)
• A pinch of sugar
• 2 cups bread flour, plus a little more for kneading
• 2 tablespoons vegan butter, for the dough
• ½ teaspoon salt
• 200 g vegan deli ham
• 50-60 g vegan melting cheese
• 5-6 white mushrooms
• 6-7 Brussels sprouts
• 10-12 black olives
• A pinch of salt, for the filling
• 2-3 tablespoons soy milk, for brushing
• 3 tablespoons vegan butter, to finish
• 1 tablespoon chopped fresh parsley, to finish
• 1 teaspoon garlic powder, to finish

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter
• What to use instead of parsley

Instructions

1. For the tangzhong, mix the tablespoon of flour with the 5 tablespoons of water in a small saucepan, with no lumps, and heat it over medium-low heat, whisking constantly, until it thickens into a soft paste (as soon as you see whisk marks on the bottom). Let it cool. This is your tangzhong: it makes about 5 tablespoons and you'll use 3.
2. Put the hot water in a large bowl with the yeast and sugar, whisk with a fork and let it sit, covered, for 5 minutes.
3. Add 3 tablespoons of tangzhong, the salt and ½ cup of the flour and mix. Add another ½ cup of flour and the vegan butter, beating. Keep adding the rest of the flour and stir with a wooden spoon for 5-6 minutes.
4. Turn it out onto a floured counter and knead by hand for 7-8 more minutes (add ¼ cup of flour at most: it will become less sticky). Shape it into a ball, put it back in the bowl, cover it and leave it somewhere warm until doubled (30-50 minutes).
5. Meanwhile, thinly slice the vegan ham, vegan cheese, mushrooms, Brussels sprouts and olives. Preheat the oven to 205°C (400°F).
6. Roll the dough into a rectangle on a baking sheet lined with parchment paper. Put the filling down the center lengthwise, sprinkle with a pinch of salt and cut the sides into diagonal strips. Fold them over the filling, alternating sides, like a braid.
7. Brush it with the soy milk and bake at 205°C (400°F) for about 30 minutes, until the bread is cooked and golden.
8. Melt the vegan butter, mix it with the parsley and garlic powder and brush it over the whole braid just before serving.

Nutrition facts

Approximate, per serving (about 147 g). Calculated with data from USDA FoodData Central.