Don’t be intimidated by challah—this recipe from the Vegan Vacation Cooking cookbook is less complicated than you assume. Heat, fresh-baked bread plus do-it-yourself marzipan means it’s so well worth the effort.
What you want:
For the challah:
1 tablespoon immediate yeast
¼ cup sugar, divided
1 cup plus 3 tablespoons heat water, divided
5 tablespoons vegetable oil, divided, plus extra as wanted
1 tablespoon baking powder
3½ cups all-purpose flour, divided
1 teaspoon salt
For the marzipan:
½ cup almond flour
¼ cup powdered sugar
1 teaspoon almond extract
1 tablespoon pure maple syrup
For the vegan egg wash:
1 tablespoon almond milk
1 tablespoon pure maple syrup
For the topping:
¼ cup slivered, blanched almonds
½ teaspoon floor cinnamon
2 teaspoons powdered sugar
What you do:
- For the challah, in a medium bowl, place yeast, ⅛ teaspoon sugar, and 1 cup heat water, and whisk flippantly. Let combination relaxation for 3 minutes.
- In a small bowl, mix remaining 3 tablespoons heat water with 2 tablespoons oil. Add baking powder and stir till combination is fizzy.
- In a big bowl, mix 3 cups flour, remaining ¼ cup sugar, and salt and whisk nicely. Add remaining 3 tablespoons oil to yeast combination and mix. Add baking powder combination to oil-yeast combination, then add to flour combination whereas stirring nicely. Knead till dough is clean, about 6 minutes. If dough is just too sticky, add remaining ½ cup flour, slightly at a time as wanted. The dough is prepared as soon as it doesn’t persist with sides of bowl anymore.
- Frivolously grease a big bowl with extra oil. Switch dough to bowl and gently roll round to coat it with oil. Cowl bowl with a moist kitchen towel and let rise at room temperature for two hours or till doubled in dimension.
- For the marzipan, right into a meals processor, add all substances and pulse till a sticky mass types. Wrap in plastic wrap and place in fridge.
- Line a baking sheet with parchment paper. As soon as dough has risen, place on a floured floor and knead for two minutes to eliminate any air bubbles. Divide dough into 6 equal items. Pat and stretch each bit into a protracted rectangle, ensuring they’re all the identical size, and place about ⅙ of marzipan in a protracted strip in center of rectangle. Roll dough round marzipan and pinch closed, making a rope that’s about 16 inches lengthy. Repeat with remaining 5 items of dough.
- Prepare dough ropes subsequent to at least one one other on a piece floor. Join ends at prime and use your palm to pinch collectively in order that they’ll maintain nicely, then tuck them beneath a bit. Braid dough by bringing rope down from proper aspect and changing with second rope from left, then bringing down rope from left and changing with second rope from proper till there isn’t any extra dough to work with, then pinch ends collectively and tuck it beneath.
- Preheat oven to 325 levels. Switch dough to ready baking sheet, cowl with a moist material, and let rise for 45 minutes at room temperature.
- For the vegan egg wash, in a small bowl, whisk milk and maple syrup. Gently brush throughout braided challah and sprinkle with almonds and cinnamon. Bake for 25 minutes, or till bread is golden brown on prime. Place challah on a cooling rack to chill. As soon as cooled, mud with powdered sugar previous to serving.
For extra vegan Hanukkah recipes, learn:
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