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This vegan challah bread also called water challah is egg free. It taste wonderfully flavourful and sweet with cinnamon sugar and super soft and light as it made using Tangzhong method. This recipe can make 4 standard loaves perfect for a big family or as a gift!

Another vegan challah recipe that I like to show it to you after I shared the EASY GREEN VEGAN CHALLAH BREAD a few weeks ago. This time I increase the flour proportions to 2.5x to make a few more loaves with different shaping. I make a big heart shape challah that’s equivalents to 2 standard loaves for my family and giveaway the others 2 loaves to my besties. These challah breads are made with an easy 4 strand braid.

This water challah recipe is eggless so they are great for vegan and vegetarian. I know I probably should have try the traditional egg challah but let me tell you this eggless challah with cinnamon sugar is so moist and tender, super soft and fluffy as I incorporate Tangzhong (water roux) in the bread making process. An easy and satisfying braided loaf recipe that anyone can make to show off!

WHAT IS CHALLAH BREAD

Challah bread is believed to be a bread that is make for use in Jewish ritual. It is classified as a Sabbath and holiday bread. A small portion of dough that was set aside for the priests as a gift to god. This types of bread is usually enriched with eggs and oil, very similar to brioche except brioche is made using butter.

WHAT IS TANGZHONG

Tangzhong is a method of cooking flour with liquid such as water or milk to make a sticky paste mixture. Once tangzhong is cooled down to room temperature, incorporate it with others bread ingredients and knead it into a dough. The purpose of adding tangzhong into bread dough is to create an airy soft and fluffy texture to the bread once it baked. It believed that this thick runny paste like dough adds an extra moisture to the bread dough resulting a pillowy softness end product.

This method is widely used in many Asian bakery recipes to create a super fluffy and sweet bakery. A very popular and unique bread making method that’s everyone would love!

Check out others Tangzhong bread recipes.

JAPANESE STYLE WHOLEMEAL RING LOAF

FLOWER SHAPED GLAZED DONUTS

UBE MILK BREAD

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INGREDIENTS TO MAKE VEGAN CINNAMON CHALLAH BREAD

Tangzhong

-bread flour & water

Bread dough

-bread flour

-water

-instant yeast

-sugar

-vanilla extract

-unsweetened maple syrup

-salt

-vegetable oil

Cinnamon fillings

-ground cinnamon & raw sugar

STEP BY STEP INSTRUCTIONS TO MAKE VEGAN CINNAMON CHALLAH BREAD

To make tangzhong

In a saucepan, whisk 1 cup of bread flour and 1 1/2 cup of water until well combined. Cook on low heat with constant stirring for 3 minutes or until mixture is thickened. Transfer to a bowl and cover with plastic wrap touching the surface to prevent it from drying out and let it cool down to room temperature.

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Bread dough

In a large mixing bowl, add 4 cups bread flour, 2/3 cup sugar, 1 1/2 tbsp instant yeast, 1 cup water, 1 tbsp vanilla extract and 2 tbsp unsweetened maple syrup. Beat on low speed for 2 minutes or until mixture form into a dry dough ball. You might need to use your hands to help with incorporating the dough.

Add the remaining 2 cups of bread flour, room temperature tangzhong and 1 tsp of salt, beat on medium speed for 2-3 minutes until smooth.

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Lastly, add 2/3 cup of vegetable oil and beat on high speed for 10 minutes until dough is smooth and elastic. Perform a window pane test.

Cover with plastic wrap and let’s rest at a warm place until doubled in size about 1 hour.

Lightly flour your finger tip and poke a hole in the center of the dough. If the hole remain and doesn’t spring back, it is ready to go.

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Transfer dough to the work station, punch down dough to let air bubbles out. Cut the dough in half and place one portion back into the mixing bowl with plastic wrap on to prevent it from drying out.

Roll out the first half of the dough into a rope and divide it into 8 equal portions. Roll each dough into a dough ball. Take one dough ball and use a roller to flatten it into a long strip, make 4 at a time.

Fill cinnamon sugar at the center of the long strip all the way. Pinch and seal the dough fills with cinnamon and roll it back into a rope. Repeat until you have 8 ropes/ strands.

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Place 4 strands parallel to each other. At one end, pinch the tip of the strands tightly so they stick together. Braid the dough all the way through and seal the end by pinch them together and tuck underneath. Place the braided dough on a baking sheet and bend it into a moon shape. Repeat the remaining 4 strands to make the second braided dough.

Place it on the baking sheet together with the first dough and pinch both edges together to make it into a heart shape as per picture.

Cover with plastic wrap and let’s rest at warm place for another hour or almost doubled in size. Preheat your oven at 180°C around 30 minutes mark.

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Repeat the second set of dough to make a heart shape dough or 2 standard braided dough as desired. You can also reduce the recipe in half to make a heart shaped challah instead of 2.

After an hour, check the dough by gently poke it with your finger, if it spring back slowly and leave a small indentation, they are really to bake. Lightly brush the challah with maple syrup glaze (1 tbsp maple syrup + 1 tsbp water) , sprinkle with cinnamon sugar, sesame seeds or poppy seeds and bake at the preheated oven at 180 °C for 30-35 minutes. Turn half way through so both side of the bread bake evenly.

Transfer bread onto a cooling rack to cool down to room temperature. Slice and enjoy!

HOW TO STORE LEFTOVER VEGAN CINNAMON CHALLAH BREAD

You can keep the remaining challah in an airtight container or seal bag at room temperature for up to 3 days. This bread is best to consume on the day or the next day for freshness and without the need to reheat them. They will remain soft for a couple of days. If there are some left over on the third day, wrap it up in foil and reheat it in the oven for 10 minutes at 180°C or slice and toast it.

If you wish to freeze the challah, wrap it with plastic wrap once it cool down completely to room temperature, store the bread in an airtight container or sealer bag then place in the freezer for up to 2 months.

Thanks for stopping by!

Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!

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RECIPE

This vegan challah bread also called water challah is egg free. It taste wonderfully flavourful and sweet with cinnamon sugar and super soft and light as it made using Tangzhong method. This recipe can make 4 standard loaves perfect for a big family or as a gift!

	VEGAN CINNAMON CHALLAH bread
Prep time: 1 HOUR 20 MINUTES RESTING TIME: 2 HOURS	cooking time: 35 minutes TOTAL TIME: 3 HOURS 55 MINUTES	serve: 2 HEART SHAPED OR 4 STANDARD LOAVES
INGREDIENTS: TANGZHONG – 1 cup bread flour – 1 1/2 cup water BREAD DOUGH -6 cups bread flour – 1 cup water – 1 1/2 tbsp instant yeast – 2/3 cup sugar – 1 tbsp vanilla extract – 2 tbsp unsweetened maple syrup – 2 cups tangzhong – 2/3 cup vegetable oil – 1 tsp salt	CINNAMON FILLING – 2 tbsp ground cinnamon – 6 tsp sugar TOPPING – cinnamon sugar OR – white sesame seeds OR – poppy seeds	Maple glaze – 1 tbsp unsweetened maple syrup – tbsp water OR egg wash for non vegan

INSTRUCTIONS

To make tangzhong – In a saucepan, whisk 1 cup of bread flour and 1 1/2 cup of water until well combined. Cook on low heat with constant stirring for 3 minutes or until mixture is thickened. – Transfer to a bowl and cover with plastic wrap touching the surface to prevent it from drying out and let it cool down to room temperature. Bread dough – In a large mixing bowl, add 4 cups bread flour, 2/3 cup sugar, 1 1/2 tbsp instant yeast, 1 cup water, 1 tbsp vanilla extract and 2 tbsp unsweetened maple syrup. Beat on low speed for 2 minutes or until mixture form into a dry dough ball. You might need to use your hands to help with incorporating the dough. – Add the remaining 2 cups of bread flour, room temperature tangzhong and 1 tsp of salt, beat on medium speed for 2-3 minutes until smooth. – Lastly, add 2/3 cup of vegetable oil and beat on high speed for 10 minutes until dough is smooth and elastic. Perform a window pane test. – Cover with plastic wrap and let’s rest at a warm place until doubled in size about 1 hour. – Lightly flour your finger tip and poke a hole in the center of the dough. If the hole remain and doesn’t spring back, it is ready to go. – Transfer dough to the work station, punch down dough to let air bubbles out. Cut the dough in half and place one portion back into the mixing bowl with plastic wrap on to prevent it from drying out. – Roll out the first half of the dough into a rope and divide it into 8 equal portions. Roll each dough into a dough ball. Take one dough ball and use a roller to flatten it into a long strip, make 4 at a time. – Fill cinnamon sugar at the center of the long strip all the way. Pinch and seal the dough fills with cinnamon and roll it back into a rope. Repeat until you have 8 ropes/ strands. – Place 4 strands parallel to each other. At one end, pinch the tip of the strands tightly so they stick together. Braid the dough all the way through and seal the end by pinch them together and tuck underneath. Place the braided dough on a baking sheet and bend it into a moon shape. Repeat the remaining 4 strands to make the second braided dough. – Place it on the baking sheet together with the first dough and pinch both edges together to make it into a heart shape. – Cover with plastic wrap and let’s rest at warm place for another hour or almost doubled in size. Preheat your oven at 180°C around 30 minutes mark. – Repeat the second set of dough to make a heart shape dough or 2 standard braided dough as desired. You can also reduce the recipe in half to make a heart shaped challah instead of 2. – After an hour, check the dough by gently poke it with your finger, if it spring back slowly and leave a small indentation, they are really to bake. – Lightly brush the challah with maple syrup glaze (1 tbsp maple syrup + 1 tsbp water) , sprinkle with cinnamon sugar, sesame seeds or poppy seeds and bake at the preheated oven at 180 °C for 30-35 minutes. Turn half way through so both side of the bread bake evenly. – Transfer bread onto a cooling rack to cool down to room temperature. Slice and enjoy!

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