Mix the yeast with the lukewarm soy milk and sugar in a little bowl and let it sit for 5 minutes until foaming. Knead it with the flour and salt at low speed for 5 minutes in your kitchen machine.
Add the margarine and knead for another 5-10 minutes at medium speed, until you have a smooth dough which doesn't stick to the bowl. Cover with a damp tea towel and let it rise for 1.5 hours at room temperature (or overnight in the fridge → see notes).
Divide the dough into 6 equal parts. Divide each one into 3 equal pieces and roll them into long ropes (~10"/25cm). Braid the 3 long ropes into a braided bread, loop into a circle, and pinch the ends securely together. → Step-by-step guide with pictures | → Video
Transfer them on a with parchment paper lined baking tray, brush it with the bread wash, and let them rise for another 30 minutes at room temperature. Start preheating your oven to 395°F/200°C.
Brush them a second time with the bread wash and bake for 25 minutes until golden brown. Let them cool down on a cooling rack.
Notes
The recipe makes 6 braided Easter bread.
Decorate them, once cooled down, with vegan Easter chocolate eggs.
Prepare the dough (Step 1&2 ) in the evening and let it rise overnight in the fridge (instead of 1.5 h at room temperature). The next morning, start with step 3.