Vegan Challah

5 from 1 vote

How to make vegan challah bread that’s just as soft, fluffy, and sweet as the enriched version but 100% vegan! Perfect for Shabbat, Rosh Hashanah, or any occasion!

Prep Time30

Resting and Rising Time3

Total Time4 5

Course: Breakfast, Snack

Cuisine: Jewish

Diet: Vegan

Servings: loaf

Calories: 3137kcal

Author: Toni

Equipment

Ingredients

1 cup hot water
⅓ cup sugar
1 package instant yeast
4 ½ cups all-purpose flour plus more for dusting
1 teaspoon salt
½ cup pumpkin puree
6 tablespoons vegan butter melted
¼ teaspoon turmeric

For the simple syrup

3 tablespoons maple syrup
1 tablespoon plant-based milk

Instructions

In a large bowl, combine the hot water and sugar. Stir until the sugar dissolves completely. The water should be lukewarm (around 110 degrees) for optimal yeast activation.
Add the yeast, mix well, cover with a warm damp towel, and let sit in a warm place for 10 minutes. The mixture should become foamy. If not, your yeast may be inactive.
In a separate large bowl, mix the flour and salt. Set aside.
Add the melted vegan butter, pumpkin puree, and turmeric to the yeast mixture. Stir until fully combined.
Gradually add the dry ingredients to the wet mixture. Mix with a spatula and then with your hands until combined.
Transfer the sticky dough to a lightly floured surface. Lightly flour your hands and the dough, and knead for 10 minutes, adding more flour if necessary. Form a large ball.
Lightly oil a clean large bowl, place the dough inside, cover with a warm damp towel, and let rise in a warm place for 2 hours.
After rising, punch down the dough to release air. Place it on a lightly floured surface and shape it into a round ball.
Cut the dough into 4 even pieces. Roll each piece into a 20-inch long rope.
Arrange the ropes vertically, parallel to each other, leaving 2 inches between them. Bring the tops together to form a pyramid shape, pressing gently so the tops attach.
Braid the dough: take the rope farthest to the right and weave it over, under, over through the other ropes. Repeat with the new rightmost rope, continuing the pattern until the braid is complete. Tuck the ends underneath to hide where the ropes meet.
Carefully transfer the braided dough to a large baking sheet. Cover with a lightweight towel and let rise for 1 hour.
Preheat the oven to 350 degrees F.
Mix the maple syrup and plant-based milk in a small bowl. Gently brush the mixture over the top of the dough.
Bake for 30–35 minutes, until golden brown on top.
Remove from the oven and let cool on a wire rack. Serve warm or at room temperature.

Notes

Water amount varies: This depends on the flour used, temperature, climate, etc. Adjust the flour/water as needed for a soft, slightly tacky dough.
Knead properly: Until the dough is smooth, elastic, and passes the ‘windowpane test’ (stretched thin enough to see light through without tearing).
When shaping: Pinch the ends together and tuck them beneath the loaf to prevent unraveling.
To properly prove the dough: Choose a warm, draft-free area. If you’re struggling, an OFF oven, with the oven light on, works well.

Nutrition