Challah Ii with Maple Syrup Glaze Eggless Version
Experience the perfect blend of tradition and innovation with this "Challah II with Maple Syrup Glaze (Eggless Version)" recipe, ideal for vegans or anyone seeking a delectable dairy-free twist on classic challah. This beautifully braided bread boasts a soft, pillowy texture, thanks to a clever egg substitute—unsweetened applesauce—and is lightly sweetened with granulated sugar and a luscious maple syrup glaze. With a golden, glossy finish and a hint of vanilla, this challah is as visually stunning as it is delicious. Serve it warm with your favorite spreads, or transform it into indulgent French toast for an unforgettable breakfast. Plus, its simple ingredients and approachable method make it perfect for home bakers of all skill levels!
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Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 teaspoon Salt
- 0.25 cup White granulated sugar
- 1.25 cups Warm water (about 110°F)
- 0.25 cup Vegetable oil
- 0.25 cup Unsweetened applesauce (as egg substitute)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Non-dairy milk (e.g., almond, soy, or oat)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
Step 2
In a separate bowl, whisk together the warm water, vegetable oil, unsweetened applesauce, and vanilla extract. Make sure the liquid ingredients are thoroughly combined.
Step 3
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
Step 4
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add a little more flour if the dough is too sticky, but avoid adding too much to prevent a dense texture.
Step 5
Place the kneaded dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Step 6
Punch down the dough and transfer it back to the floured surface. Divide the dough into three equal portions and roll each portion into a long rope, roughly 12-14 inches in length.
Step 7
Braid the three ropes together, pinching the ends to seal the braid. Transfer the braided dough onto a parchment-lined baking sheet.
Step 8
Cover the dough with a kitchen towel and let it rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Step 9
In a small bowl, whisk together the maple syrup and non-dairy milk to create the glaze. Brush the top of the braided dough generously with the glaze.
Step 10
Bake the challah in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped lightly on the bottom.
Step 11
Remove the baked challah from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Step 12
Serve warm or at room temperature. This eggless challah pairs beautifully with butter, jam, or as a base for French toast.
Nutrition Facts
| Serving size | (1024.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2561.2 |
| Total Fat 57.8g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 33.6g | |
| Cholesterol 0mg | 0% |
| Sodium 2392.2mg | 0% |
| Total Carbohydrate 454.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 84.5g | |
| Protein 52.9g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 109.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 696.1mg | 0% |
Source of Calories