Brazil Nut Free Vegan Challah

Total time3 hr 5 min

Prep time30 min

Cook time35 min

4.8

(9)

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Ingredients

10 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
3 tbsp organic cane sugar, divided
4 cups all-purpose flour, plus more for dusting
1 ½ tsp fine salt
⅓ cup aquafaba (liquid from a can of chickpeas)
¼ cup neutral oil (such as avocado oil or sunflower oil)

For the glaze

3 tbsp aquafaba
1 tsp maple syrup
1 tbsp sesame seeds or poppy seeds (optional)

Instructions

1
Combine the warm water, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the remaining 2 tbsp sugar, the aquafaba (1/3 cup), and the oil to the yeast mixture. Whisk to combine.

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