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Vegan Challah on a baking pan

Vegan Challah

If you bake challah regularly you can consider this recipe an easy one. Yummy eggless challah with dried fruits as a filling.
Prep Time 10 mins
Cook Time 30 mins
Resting time 3 hrs
Course bread
Cuisine Jewish
Servings 1 loaf


  • cups all-purpose flour
  • 1 tablespoon dry yeast
  • 2 tablespoon vegetable oil
  • 2 teaspoon salt
  • ¼ cup sugar
  • cups lukewarm water

For the filling:

  • cup dried fruits (I used raisins, cranberries and chopped apricot)

For garnish:

  • Handful sesame seeds


  • In a stand mixer bowl, place all dough ingredients, but make sure you don’t place the dry yeast directly in with the salt as it will cause the dough to not rise.
  • Knead the dough in the mixer on low speed with the kneading hook for 4-5 minutes.
  • Grease the bowl and let the dough rise for 2 hours.
  • Divide the dough into 6 strands and braid them.
  • Place the challah on a baking pan and let it rise for one more hour.
  • Set the oven to 180°C / 350°F with the fan.
  • Brush the challah with water and sprinkle sesame seeds on top.
  • Bake for 25-30 minutes.
  • Cool the challah at room temperature.
  • Have a slice and enjoy!