Okay, folks, gather 'round! It's time to talk about bread. But not just any bread, we're diving into the wonderful world of challah – the braided beauty that's as fun to make as it is to eat!
Now, I know what you might be thinking: "Challah? Isn't that, like, super complicated and eggy?" Well, fear not, my fellow food adventurers, because we're about to whip up a vegan version that's not only easy but bursting with flavor and good-for-you ingredients.
Why Vegan Challah?
Let's face it, traditional challah is loaded with eggs and, while delicious, we can do better. I am on a mission to show that vegan baking can be just as good as the real deal, without the ethical implications. So, in this recipe, the eggs have taken a hike, replaced with the tangy goodness of orange juice and creamy vegan yogurt. This not only makes it vegan but also adds a lovely hint of citrus and makes the crumb super soft and fluffy. Win-win!
A Fruit and Nut Fiesta
What makes this challah a showstopper is the delightful mix of dried fruit and nuts. We're talking plump apricots, juicy sultanas, and crunchy almonds, all cozied up inside the soft bread. It's like a party in your mouth, and you're invited!
Braid Like a Pro (or at Least Try)
Now, the braiding part might seem intimidating, but trust me, it's easier than it looks. And hey, even if your braid isn't perfect, it will still taste amazing. If you are a bit bamboozled by braiding, there are a ton of super helpful videos out there to help you along. It's like a fun food puzzle!
The Recipe
Alright, let's get down to business. Here's what you'll need:
- For the Dough:
- 500g of flour (a mix of bread and all-purpose works great!)
- 4 tsp of instant yeast (or use active yeast, just activate it first!)
- 4 tbsp of sugar (or a bit less maple syrup for extra yum)
- 1 tsp of salt
- 180ml of lukewarm orange juice or almond milk
- 180ml of thick vegan yogurt (I recommend coconut)
- 2 tbsp of olive oil, plus a bit extra for greasing
- For the Fruity, Nutty Goodness:
- 75g of dried apricots, chopped
- 70g of sultanas or raisins
- 100g of chopped almonds
- 2 tbsp apricot jam (for the glaze)
Instructions:
- Mix the dry ingredients in a big bowl.
- Pour in the wet stuff, mix, and give it a quick knead (about 5 mins). The dough should be on the wetter side
- Let it rise in a warm place for 1-2 hours, until it's doubled in size. You can also let it proof in the fridge overnight. In that case, just bring it to room temperature and use as usual.
- Soak your dried fruit in some hot water to plump them up, then drain and chop.
- Mix the fruit and nuts together
- Divide the dough into 3 equal parts. Roll each out into long rectangles and sprinkle with your fruit and nut mixture, then roll up tightly.
- Braid the strands, tucking the ends underneath.
- Let it rise again for 1 hour.
- Bake at 190°C / 375°F for 35-40 mins, until golden brown.
- Glaze while hot with some apricot jam.
Serving Suggestions
This challah is fantastic for breakfast, brunch, afternoon tea, or even a light dessert. If, by some miracle, you have leftovers (I doubt it!) they'll make a cracking french toast or bread and butter pudding!
Final Thoughts
So, there you have it – a vegan challah that's bursting with flavor, easy to make, and a total crowd-pleaser. This recipe is proof that you can have your bread and eat it too...ethically, and deliciously! So go on give it a go, and let me know how it goes.