Crumble the yeast into a large mixing bowl and dissolve in lukewarm plant milk. Sprinkle in 2 tablespoons of sugar and also dissolve. Add waffle topping and stir.
Mix flour with sea salt and sugar and gradually add to the yeast solution. Knead everything until you have a smooth dough (it should come away from the edge of the bowl but still be moist).
Cover with a tea towel and let rise in a warm place (on the radiator or in the oven with a wooden stick in the door) until doubled in size, about 1 hour.
Knead the dough vigorously and divide into 3 equal portions. Roll these into strands of equal length. On a baking tray lined with baking paper, bring the three ends together and braid them into a braid. Press the ends onto the braid.
Cover the baking tray and braid with a tea towel and let rise at room temperature for 30 minutes.
Preheat oven to 175° fan oven. Brush the braid with plant milk and sprinkle with granulated sugar. Bake the plait in the preheated oven for 30-35 minutes until the plait is golden brown (if necessary, test with a chopstick). Let cool and enjoy.
