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Ingredients:
Warm water (¼ cup + 1 cup)
White sugar (¼ cup + 1 Tablespoon + 1 Tablespoon)
2 ½ teaspoons yeast
4-4 ½ cups of bread flour
1 ½ teaspoon salt
2 Tablespoons oil
½ cup unsweetened apple sauce
2 teaspoons vanilla
1 Tablespoon bottled grated ginger. You can use fresh ginger if you want as well, but I recommend using a little less of it because it has a much sharper flavor.
Ground ginger (1 Tablespoon + 1 Tablespoon)
Cinnamon (1 teaspoon + 1 ½ teaspoons)
Allspice (¼ teaspoon)
Nutmeg (< 1 teaspoon)
Candied ginger (about ⅓ - ½ cup)
9-10 Dates. You can also use dried dates as well, you should have roughly the same amount of dates and candied ginger.
Notes: I like to use apple sauce instead of oil because it makes it healthier, but I recommend using a little oil because it helps with the elasticity when you roll it out. If you want to use all oil, use about 6 Tablespoons (you might need a little extra water too). You can use more or less of the spices and mix-ins depending on your taste preference. This is a pretty great vegan challah recipe so you can use the base and add in your own flavors (like chocolate or nuts) if you’d like.
Directions:
Preheat oven to 200 degrees. Make sure to notice as soon as it is ready and then turn it off and let it cool while you prepare the dough.
Mix ¼ cup of very warm water (about 110 degrees) with 1 Tablespoon sugar. Add in yeast and let proof for 10 minutes. Make sure the water is not too hot because it will deactivate the yeast.
Add flour, remaining sugar, salt, 1 Tablespoon grated ginger, 1 Tablespoon of ground ginger, 1 teaspoon cinnamon, oil, apple sauce, and vanilla to a stand mixer.
Add in yeast (once it’s proofed).
Add warm water in small amounts at a time until a sticky but smooth dough consistency is formed.
Spread some flour out on the table and knead for about 8 minutes.
Spread some oil in a large bowl and flip the dough so it covers the dough.
At this point, the oven should be warm, not hot! Cover the bowl with a damp kitchen cloth, not a towel or paper towel because it will stick. Let rise in the oven for an hour and 15 minutes.
After it rises, take it out of the bowl and knead for another 1-2 minutes.
Let rise in the oven for another hour and 15 minutes.
Cut the candied ginger and dates into very small pieces.
Combine 1 Tablespoon dried ginger, 1 ½ teaspoon cinnamon, allspice, nutmeg, and 1 Tablespoon white sugar.
Once the dough has risen a second time, take it out of the oven. Add in the mix-ins and knead the dough for a few minutes then roll the dough into one large rectangle about ¼ inch thick.
Melt margarine and lightly spread a thin layer over the dough. Leave a small space around the perimeter so it doesn’t run out of the strand.
Sprinkle spice mixture and brown sugar (to taste). You might have leftover spices, but you can add it to yogurt, fruit, ice cream, etc.
Divide the dough into however many strands you want your braid to be lengthwise! I usually do 4 because I like my challah to expand upwards, not outwards. But 3 strands will work just as well too.
Roll up the sections lengthwise and braid.
Let rise for about 45-60 minutes.
After 40 minutes, preheat the oven to 350.
Melt maple syrup and almond milk (water works just as well) in the microwave. Brush the challah with a thin coat of the maple milk wash right before placing it in the oven. Save the rest of the wash for a second coat.
Bake for ~35 minutes. Once again, use your best judgment, it might need more or less time. It should be golden brown and pretty firm to the touch.
*Halfway through, take challah out and reapply maple milk wash. Make sure to get it into all the crevices for a nice golden color. Then turn the pan around in the oven so that it cooks evenly on both sides!
Let cool for 10 minutes.
Enjoy!
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