Golden Milk Challah
Updated: May 3
I’ll never turn down a bite of challah, no matter how hungry I am. Especially when it’s full of golden turmeric, warm cinnamon, spicy cardamom, and coconut.
Challah is a sweet and delicious bread made for Jewish holidays, celebrations, and Shabbat. The dough is usually made with flour, eggs, yeast, and water, baked in a braided form, and can be flavored with an assortment of nuts and spices.
The secret to making really good challah is using high-quality ingredients like fresh spices and a lot of love. The dough should be soft but not sticky, and it should have just the right amount of saltiness to balance the sweetness. Although challah may look complicated to make, it’s actually quite simple.
You know what they say- you won’t know unless you try! Give this delicious and easy challah recipe a shot!
Golden Milk Challah
Author: Micah Siva
Makes: 2 challahs
1 package instant yeast
1 tsp sugar
1 ⅓ cup lukewarm water, divided
1/3 cup maple syrup
¼ cup vegan milk
1 tsp lemon juice
⅓ cup olive oil (or preferred oil)
2 tsp sea salt
1 tbsp vanilla
1 tsp baking powder
1 tbsp cornstarch
4 - 5 cups flour, plus more for dusting
2 tsp turmeric
½ tbsp cinnamon
1 tsp ginger
½ tsp cardamom
½ cup toasted coconut
2 tbsp vegan milk
2 tbsp maple syrup
Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
Add remaining water, syrup, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
Add spices and flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour. *If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10-15 minutes.*
Preheat the oven to 350F. Line a baking tray with parchment paper.
Punch down dough to remove any air bubbles, and transfer to a floured surface.
Cut into 6 even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.
Lay 3 ropes down vertically, and braid. Repeat with remaining dough.
Make the maple wash: whisk together milk and maple. Brush with maple wash and optional coconut.
Bake for 35-40 minutes, turning the tray halfway through and brushing with additional maple wash.
Let cool and serve.