Kuchen

For the danish pastry:

• 5 teaspoons Red Star Active Dry Yeast (2 packets)
• 1/3 cup cane sugar
• 1/2 cup warm water
• 1 teaspoon salt
• 1 cup olive oil
• 3 tablespoons warm water
• 1 tablespoon cornstarch
• 1 cup cashew milk
• 1/2 teaspoon vanilla extract
• 4 cups all purpose flour

For the cashew cream cheese (blended together):

• 2  cups soaked raw cashews soaked for 12-24 hours or in boiling water for as long as time allows
• 2 tablespoons lemon juice
• 1-2 tablespoons apple cider vinegar to taste
• 2 tablespoons water
• 2 tablespoons coconut cream
• sea salt to taste

For the chocolate filling:

• ½ cup plant-based milk
• ½ cup Date Paste
• 1 tablespoon maple syrup
• ¼ cup pure unsweetened cocoa powder
• ½ teaspoon vanilla extract

For the pineapple filling (cook until thick):

• 1/2 cup date paste
• 1 can crushed pineapple
• 3 TB cornstarch mixed with 1 TB cold water

For the berry filling (cook until thick):

• 1/2 cup date paste
• 2 cups blended berries
• 3 TB cornstarch mixed with 1 TB cold water

For the vegan egg wash:

• 1 tablespoon cashew milk
• 3 TB honey or maple syrup
• 3 tablespoons sliced almonds

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Instructions

1. To make the danish pastry:
2. In a small bowl, combine the yeast, sugar, and warm water. Set aside for 5 minutes, or until foamy.
3. In a large bowl, whisk together the salt, olive oil, 3 tbs. warm water, cornstarch, cashew milk, and vanilla extract, then add the yeast mixture. After mixture has been combined, stir in the flour until dough starts to form and come together easily. Cover bowl with a towel and set aside to rise for at least 4 hours, or overnight.
4. Line a rimmed baking sheet with parchment paper and set aside. Prepare filling by stirring together all of the filling ingredients in a small bowl and set aside.
5. After dough has risen, roll out dough on a well floured surface into a rectangle that is 9 by 16 inches. If dough starts to stick or pull, sprinkle on additional flour and continue to roll out. After dough has been rolled out, transfer the rectangle to the prepared baking sheet. Spread the prepared cashew cream cheese, then filling of choice, down the middle of the dough, spreading it down the middle third of the dough rectangle.
6. Using a sharp knife, make cuts on both sides of the rectangle, at a diagonal angle and measuring 1 inch wide and about 2-3 inches long. Start to alternately overlap the strips, folding either end up after all strips have been braided. Cover the braid with a towel and let rise for 30 minutes.
7. After braid has risen, whisk together the ingredients for the vegan egg wash (cashew milk and agave nectar) and lightly brush it onto the top of the braid. Sprinkle with the cane sugar and sliced almonds.
8. Preheat oven to 375 degrees F and bake braid for 15 minutes. Reduce heat to 350 degrees F and bake for another 15 minutes. After braid has baked, remove from oven and allow to cool slightly before slicing. Store in a sealed container for up to 3 days.
9. Original Recipe