The traditional Swiss butter plaid in a veganized version. Airy, light and as buttry as the original.
Heat rice milk in a pan to room temperature. It should be lukewarm but never over 37° Celsius. Check with your finger.
Pour the yeast milk mixture into the flour, cut the cold butter into small pieces and add to the flour. Knead everything with a kitchen machine. About 5 minutes. The dough should form bubbles. Knead by hand for 10 minutes if necessary. If the dough is too dry, add a little more rice milk.
Remove the dough from the dough hook and place in a floured bowl. Cover the bowl with a damp towel and put it at a dry, warm place. The dough should double. I let it rise for about 1 1/2 hours.
Dust a smooth surface with flour, knead the dough again briefly and divide into 2 halves. Roll out both halves to a long strand. Both strands should be about the same lenght and thickness.
Meanwhile preheat the oven to 200° degrees Celsius.
Place the plait in the oven and bake for 45 minutes on the lowest rack. If you like the top of the braid a bit browner, you can brush it several times and after 30 to 35 minutes push it a few racks higher.