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Easter basket



  • bowl
  • toothpick
  • aluminum foil


  • 20 g fresh yeast or 9g dry yeast
  • 300 g flour
  • 170 ml plant based milk
  • 15 g coconut sugar
  • 13 g coconut oil
  • pinch of salt
  • zest of 1/2 lemon
  • pinch of turmeric for coloring
  • 1/2 vanilla sugar

Prepared yeast is made from

  • 20 g fresh yeast
  • 3 tbsp warm water (not hot)
  • 1 tsp flour
  • 1 tsp brown sugar


  • For prepared yeast mix all ingredients (yeast, water, flour, sugar) together and put it on a warm place until it raises.
  • Put flour in a bowl and add salt on the outer circle.
  • Put prepared yeast (or dry yeast), coconut sugar, coconut oil and rice milk in the middle and mix it together until you get a soft dough.
  • Cover it and let it rest in a warm place for at least 30 minutes.
  • Roll the dough and cut it into stripes.

How to make baskets

  • Wrap bowl with aluminum foil.
  • Turn bowl around and put on dough stripes as it's shown on the picture.
  • Press down in the center so that the stripes stick together. This will be the bottom of the basket so it has to be flat.
  • Interlace stripes around the bowl. Once under and once across previously layed stripes.
  • Interlace stripes until you reach top of the bowl.
  • Make a braid with three stripes and bake it on a bowl that is the same as one for the basket.
  • Bake all of these for 15 to 20 minutes on 180°C.
  • When it's baked carefully remove from bowl and also remove aluminum foil.
  • Stick two toothpicks into basket, on parallel sites and attach braid on the other side of toothpicks.