Marzipan challah

Challah is a braided loaf of yeasted dough and this vegan version uses rich coconut butter and an almond marzipan filling.

Almond marzipan challah bread Credit: Eating Plants

• makes

  1 loaf

• prep

  45 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

Almond marzipan

• 60 g caster sugar
• 60 g demerara sugar
• 70 g grape seeds oil
• 120 g almond meal
• 40 g apple puree
• 30 g flour
• 10 g cornflour

Sweet challah dough

• 500 g plain flour
• 75 g soft coconut or vegan butter
• 10 g dry yeast
• 10 g salt
• 50 g sugar
• 220 g water

Proving time 6 hours or overnight

Instructions

1. To make the marzipan, mix all ingredients with a spatula and set aside.
2. To make the sweet challah dough, place all dry ingredients in a stand-mixer bowl. 
3. Start kneading at a low speed and gradually add water. Continue to knead for 8-10 minutes.
4. Cover the bowl with a tea towel and prove it until it doubles in size, at least four hours or overnight.
5. Divide the dough into 6 equal pieces. Roll each piece to a long strip (width approx 8 cm).
6. In the middle of each strip place a roll of marzipan (60 g) and sprinkle the top with berries and some fresh basil (optional). Fold the strips and twist each strip into a braid. Place onto a baking tray and prove it once more for another hour, until it doubles in size.
7. Bake in a 160°C preheated oven for 40 min. Serve warm with butter.

 

This recipe is from Eating Plants available to stream now at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.