Vegan Challah
Vegan-Friendly and dairy-free version of the classic Jewish treat!
Ingredients
- 1 package instant yeast
- 2 tbsp sugar + 1/4 cup sugar
- 1 cup lukewarm water, divided
- 1/3 cup olive oil
- 1 1/2 tbsp tahini
- 4-5 cups all purpose flour
- 1 tsp sea salt
- 1 tbsp maple syrup To glaze
- 1 tbsp vegan milk To glaze
Instructions
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**Add flour and salt, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Add remaining water, sugar, olive oil, and tahini, mixing on low to combine. Replace the paddle for the dough hook.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Divide dough into 4 even pieces and braid.
- Cover, and let rise for 20 minutes.
- Combine maple syrup and milk, brush the dough with the mixture.
- Bake for 40-45 minutes, turning halfway through.
- Enjoy!