Emulsifier Free Vegan Challah
Total time3 hr 5 min
Prep time30 min
Cook time35 min
4.8(9)
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Learn more →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 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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