In small bowl, whisk yeast with 1/4 cup (60 ml) water and 1/4 teaspoon (2 g) sugar. Set aside for 10 minutes until yeast is bloomed and bubbly.

Using stand mixer, whisk flour, remaining sugar, raisins and salt until well incorporated. Pour in yeast mixture, remaining water and oil.

On speed setting 2, knead dough 7 minutes until smooth, elastic and no longer sticky.

Transfer dough to lightly greased bowl and cover for 1 hour and 30 minutes or until doubled in size. Prepare a baking sheet with parchment paper and set aside.

Punch dough down and transfer to lightly floured surface. Divide dough into six (80 g) round balls and rest for 10 minutes covered with a slightly damp, clean dishcloth. Punch down dough balls to release air and roll into 11-inch ropes.

To braid rolls, make “U” shape and cross strands. Bring right strand over and press into center. Do the same to other strand, pressing into bottom.

Brush tops of rolls with “egg” wash and let rise 40 minutes uncovered.

Preheat oven to 360 degrees F.

Bake 15 minutes and remove from oven to brush puffed-up areas only with remaining “egg” wash.

Return to oven and bake for additional 5 minutes or until golden brown.

Remove from oven, brush with melted plant-based butter and allow to cool slightly before serving.