Maple-Glazed Vegan Water Challah (Pareve)
A pareve and vegan water challah, prepared without eggs and featuring a maple-soy milk brushed crust, delivers a beautiful golden finish suitable for any meal.
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Instructions
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Preheat oven to 350 F.
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In a large bowl, dissolve a pinch of sugar and 2 1/2 teaspoons active dry yeast in 1 1/4 cups lukewarm water; let foam for 5-10 minutes.
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Whisk in 6 tablespoons sugar, 1/4 cup neutral oil, 2 cups all-purpose flour, and 2 teaspoons fine salt.
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Gradually incorporate 2 to 2 1/2 cups more flour until a shaggy dough forms.
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Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
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Allow the dough to rest for 10 minutes.
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Lightly oil a large bowl, add the dough, and turn to coat.
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Cover and let rise in a warm place until doubled (about 1.75 hours).
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Punch the dough down.
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Grease 1-2 baking sheets or line with parchment paper.
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Shape the dough into loaves or rolls as desired.
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Place on prepared sheets, cover, and let rise until doubled (45-60 minutes).
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Prepare maple wash by whisking together 1.5 teaspoons maple syrup and 1.5 teaspoons soy milk.
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Brush challah with the maple wash.
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Bake for 30-35 minutes for large loaves, 20-25 minutes for medium, or 15-20 minutes for rolls, until golden brown and hollow-sounding when tapped.
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Cool on a wire rack.