This braided loaf gets its glossy, golden sheen from an aquafaba wash instead of the usual egg glaze, and the dough itself comes together with aquafaba folded right into the mix, giving it that same tender, pillowy crumb challah is known for. A slow rise builds the classic open texture, then three ropes get braided snug and tucked at the ends before a second proof puffs everything up nicely. The maple-kissed glaze bakes into a deep, burnished crust, and a sprinkle of sesame or poppy seeds on top adds a little crunch and traditional flair. Pull-apart soft on the inside with a shatter-crisp crust outside, this is the kind of loaf that makes a table feel like something special, whether it's for a holiday centerpiece or just Sunday morning toast. It's an easy one to bake with confidence on a dairy free menu, no special equipment beyond a stand mixer required.
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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.
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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