Ingredients for Challah Ii With Maple Syrup Glaze Eggless Version
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How to Make Challah Ii With Maple Syrup Glaze Eggless Version
- Preheat oven to 400°F (200°C).
- In a mixing bowl, dissolve 1/2 cup (100g) granulated sugar in 1/2 cup (120ml) warm water.
- Sprinkle 2 1/4 teaspoons (7g) active dry yeast over the water mixture. Let stand for 10 minutes until foamy.
- Add remaining ingredients (see below) to the mixing bowl.
- If using a stand mixer, knead with a dough hook for 6-8 minutes until the dough is smooth and elastic. If using a bread machine, follow the machine's dough cycle.
- Lightly oil a large bowl. Place the dough in the bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Gently punch down the dough.
- Let rise again until doubled in size (about 45-60 minutes).
- Gently punch down the dough.
- Divide the dough into 3 equal parts.
- Roll each portion into a long strand (about 24 inches long).
- Braid the three strands together, tucking the ends underneath.
- Cover the braided dough with a clean kitchen towel and let rise until almost doubled (about 30-45 minutes).
- Brush the top of the challah with maple syrup glaze (recipe below).
- Bake at 400°F (200°C) for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
26g
Fat
3g
Carbs
24g
