Ingredients
Scale
500 g/1.1 lbs flour
125 ml/4.2 oz lukewarm plant milk
3 tbsp sugar
10 g/0.3 oz instant yeast
75 g/2.6 oz coconut oil
75 g/2.6 oz coconut cream (the thick part of a coconut milk)
1 tsp baking powder
2 tsp vegetable oil
salt
For the wild garlic cheese:
100 g/0.5 cup of vegan cream cheese (store-bought or homemade)
small bunch of wild garlic (about 3/4 cup)
salt, pepper
For brushing:
plant milk
turmeric
Instructions
- In a large bowl mix together milk, sugar, and yeast. Let stand for 5 minutes.
- In a small pot heat up coconut oil and coconut cream, until both melted. Don’t boil.
- In a small bowl mix together baking powder, vegetable oil, and 3 tablespoons of water.
- Add coconut oil and cream, baking powder mix, and a good pinch of salt to yeasty milk, and mix to combine.
- Gradually start to add flour, kneading the dough as you go. You can use a stand mixer with a dough hook, or your hands. Keep adding flour and kneading dough until dough holds together.
- Transfer dough to a floured surface, and knead on, until dough is smooth and shiny (5-10 minutes).
- Grease a large, clean bowl with oil, and place dough into the bowl. Place in a warm place, cover with a kitchen towel, and let rise for 1.5-2 hours, until doubles in size.
- Punch down the dough, and divide into 3 portions (or 4-5, depending on what braiding you want to do. Shape each portion into a small ball on a floured surface, then cover with a kitchen towel and let rise again for 30 minutes.
- Meanwhile prepare filling. Add cream cheese, wild garlic, and a bit of salt and pepper to a blender, and blend until smooth.
- After 30 minutes of proofing dough again, roll each portion into a rectangle, about 30 cm/12 inch long and 15 cm/6 inch wide. Use your fingers to pat and stretch the dough, or a rolling pin. Spread 1.5-2 tablespoons of wild garlic cheese over each rectangle, then roll them up to get 30 cm/12 inch long ropes.
- Pinch the ropes together on the top, then braid the challah. Tuck the ends under the challah. Place challah on a parchment paper lined baking tray, then cover with a kitchen towel and let rise for 30-45 minutes.
- Meanwhile preheat oven to 175°C/350ºF. Whisk together plant milk and turmeric for brushing.
- After 30-45 minutes of proofing, brush challah generously with milk-turmeric mix. Place in the oven, and bake for 35-45 minutes, or until golden brown. Cool challah a bit on a wire rack, before serving. Enjoy!