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Vegan Round Challah Recipe for Rosh Hashanah

Fluffy, aromatic round challah bursting with cinnamon, tart apples, and juicy pomegranate seeds. Topped with a fragrant orange blossom glaze, this loaf is unbeatable for celebrating Rosh Hashanah with sweetness and abundance.

Prep Time
20 mins
Cook Time
20 mins
Fermentation Time
2 hrs
Total Time
3 hrs
Servings: 12 Servings
Calories: 408 kcal
Course: Bread
Cuisine: Israeli

Ingredients

Dough:
  • 1 ⅔ cups water lukewarm
  • ⅓ cup sugar
  • 4 ½ teaspoons instant yeast
  • 1.6 lb. all-purpose flour
  • ⅓ cup canola oil vegetable oil, or sunflower oil
  • 1 tablespoon salt
  • ½ teaspoon Turmeric
Filling:
  • 2 teaspoons olive oil
  • 2 cups apples peeled and 1 cm diced
  • ½ cup pomegranate seeds
  • ½ cup brown sugar or coconut sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 tablespoon orange blossom water
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
Glaze:
  • ¼ cup agave nectar
  • 2 tablespoons olive oil
  • 2 tablespoons orange blossom water
Optional Seed Topping:
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon black sesame seeds

Instructions

    Cup of Yum
  1. In a large bowl, mix together the warm water, sugar, and yeast, and allow the yeast to activate for 5-8 minutes until foamy looking.
  2. Add the remaining ingredients and knead together for 7 minutes by hand, or 4 minutes on medium speed in a stand mixer fitted with a dough hook, yielding a firm, smooth dough.
  3. Transfer the dough into a lightly oiled bowl, and cover the bowl with a moistened kitchen towel, keeping it in a warm place for the dough to rise for 60-90 minutes until doubled in size.
  4. Meanwhile, mix together the filling by combining the olive oil, apples, pomegranate seeds, sugar, salt, cinnamon, orange blossom water, orange zest, and juice in a mixing bowl.
  5. Turn the dough onto a lightly floured work surface and divide it into 4 equal pieces. Roll each piece by hand into a 12-inch (30 cm) rope and flatten to approximately 3 ½ inches (9 cm) wide.
  6. Working with one piece at a time (cover the others with a slightly damp towel), spread one-fourth of the filling along one side of the flattened dough strip. Fold the dough lengthwise over the apples and press the edges gently to seal. Repeat with the remaining dough pieces so that you have four dough strands with filling inside of them.
  7. To weave the dough, position two pieces lengthwise next to each other with a small gap. Place the other two pieces crosswise, weaving them in a tic-tac-toe pattern: one piece goes over and under the lengthwise pieces, and the next row alternates under and over.
  8. Next, pick up the dough strip that is underneath and fold it over its neighboring strip to the side. Repeat this process with the three "under" strips. Reverse the direction by folding the "under" strips over their partners again. Tuck the ends underneath to form a rounded shape.
  9. Cover the loaf loosely with a clean, moistened kitchen towel to rise for 45-60 minutes until doubled in size. Meanwhile, preheat your oven to 350°F (175°C).
  10. Once the oven is preheated, bake the loaf for 40-45 minutes until golden brown. If your oven has uneven heat, be sure to rotate the loaf at the half-way point, and possibly switch it to a different rack. Make sure the racks in your oven aren’t too close together so the top of your challah doesn’t end up rising up to touch the oven rack.
  11. Meanwhile, stir together the olive oil, agave nectar, and orange blossom water.
  12. Once the bread is lightly golden brown and cooked through, remove the loaf and brush thoroughly with the agave and olive oil. If you are using the seeds, sprinkle them all around the loaf now, sticking to the glaze.
  13. Finish baking for 4-5 minutes and then remove the loaf, placing it on a wire rack to cool to room temperature before serving.

Notes

  • 🤏 Dough Tweakery:
  • 🤏
  • The dough should be soft and slightly tacky, but not sticky. Add flour one tablespoon at a time if it feels too wet.
  • 🔡 Proof Is In the Puddin’:
  • 🔡
  • Let the dough rise in a warm, draft-free spot. An unheated oven with the light on is perfect for steady fermentation.
  • 🍎 Filling Me Softly:
  • 🍎
  • Distribute the apple and pomegranate filling evenly to avoid leaks. Pat fruit dry to keep excess moisture from messing with the dough.
  • 🔄 Circle of Loaf:Ensure equal strand lengths when shaping your challah. Tuck the ends under firmly to keep its round shape intact.
  • 🔄

Nutrition Information

Calories 408kcal (20%) Carbohydrates 71g (24%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.02g Sodium 637mg (27%) Potassium 170mg (5%) Fiber 4g (16%) Sugar 21g (42%) Vitamin A 18IU (0%) Vitamin C 4mg (4%) Calcium 27mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 408

% Daily Value*

Calories 408kcal 20%
Carbohydrates 71g 24%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.02g 1%
Sodium 637mg 27%
Potassium 170mg 4%
Fiber 4g 16%
Sugar 21g 42%
Vitamin A 18IU 0%
Vitamin C 4mg 4%
Calcium 27mg 3%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.