Start by preparing the flax egg by putting ground flax seeds on a small bowl, add water and stir. Let sit for about 1o minutes or until thick.

Combine yeast with warm water in the bowl of a stand mixer. Sprinkle in a little bit of the sugar. Let stand until frothy.

Add the warm milk, melted butter, flax egg, sugar and salt.

Add the dry ingredients.

Beat with the dough hook until the dough is smooth and pulls no longer sticks to the sides of the bowl.

Transfer to a lightly oiled bowl and cover with a damp kitchen towel. Let rise for one hour or until the dough has doubled in size.

Line a loaf tin with baking paper. Mix together the vegan butter, brown sugar and cinnamon.

Divide the dough into three even parts. Take the first dough and roll out on a lightly floured surface making a rectangle. Spread 1/3 of the butter mixture onto the dough. With the long edge facing you, tightly roll up the dough.

Repeat with other two doughs.

Use a sharp knife to cut the roll lengthwise in half, displaying the layers of the roll. Lay all the cut doughs in a row, pinch one end together and start braiding the doughs making sure that the layers are facing upwards.

Pinch the other end and carefully place the braided bread in the loaf tin. Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Cover again with the kitchen towel and let rise for one more hour or until the bread has doubled in size.

Heat the oven to 160°C. Carefully brush the bread with some soya milk. Bake in centre for 35-40 minutes or until the bread is deep golden colour.

Allow the bread to cool down on a wire rack. Dust with icing sugar before serving.