Round Vegan Challah

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I love braiding challahs and it’s definitely one of the tastiest pastries. This vegan challah is braided in a round shape, which makes it a lot more festive and beautiful than traditional challahs. It contains no eggs or dairy, so delicious and everyone will like it!

If you’re looking for a great recipe for vegan challah – this is the one you want! You should give it a try and I’m sure you’re gonna love it.

Round Vegan Challah

Photo: Natalie Levin

Round Vegan Challah

For the dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 10 grams (1 tbsp.) gluten powder
  • 10 grams (2 tsp.) instant dry yeast
  • 75 grams (1/3 cup) sugar
  • 60 ml. (1/4 cup) vegetable oil
  • 240 ml. (1 cup) water
  • 10 grams (2 tsp.) fine salt

For the topping:

  • some water
  • Sesame or poppy seeds
  1. Dough: in a bowl of an elevtric mixer with a dough hook put flour, gluten, yeast, sugar, water, oil and salt and knead for about 10-12 minutes until the dough is smooth and slightly sticky.
  2. Transfer the dough to a lightly floured surface, knead for another 1-2 minutes and form a round shape.
  3. Put the dough in a large slightly greased bowl, cover with a towel and let rise for 1-2 hours, or until the dough doubles in volume.
  4. Lightly oil a work surface and transfer the dough.
  5. Divide the dough into 4 portions and roll each piece to a long strand.
  6. Form a round challah by following the instructions in this video.
  7. Transfer the braided challah on to a pan lined with baking paper, cover and let rise for about half an hour or until it nearly doubles in volume.
  8. Preheat oven to 170c degrees.
  9. Brush the challah with some water and sprinkle a little sesame or poppy seeds generously.
  10. Bake for about 30-40 minutes or until golden brown and set.
  11. Cover the hot challah with a towel and let it cool at room temperature.
  • Instead of sesame or poppy seeds you can sprinkle sunflower seeds, pumpkin seeds, nuts or chopped almonds on top.
  • You can use maple syrup instead of sugar.