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.
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
- 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.
- Transfer the dough to a lightly floured surface, knead for another 1-2 minutes and form a round shape.
- 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.
- Lightly oil a work surface and transfer the dough.
- Divide the dough into 4 portions and roll each piece to a long strand.
- Form a round challah by following the instructions in this video.
- 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.
- Preheat oven to 170c degrees.
- Brush the challah with some water and sprinkle a little sesame or poppy seeds generously.
- Bake for about 30-40 minutes or until golden brown and set.
- 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.