Dox’s Vegan Challah Clouds Recipe is set apart by its fluffy topping. This is a vegan enriched dough, with the subtle fragrance of vanilla and topped with softly sprinkled flour. The finished product has the appearance and texture of clouds.
This delicious and stunning crowd-pleaser of a challah recipe is also included in Feeding Women in the Talmud, Feeding Ourselves, a Jewish Food Hero Community Cookbook.
Tell us about yourself, Dox Trinidad!
I grew up and have lived in South Florida for most of my life. I come from a tight knit family where I am the youngest of three, and I love being an aunt to my nephew and 2 nieces from my sister’s side – who I am so blessed to have as a neighbor. They are my best friends! We all enjoy having big Shabbat dinners every week.
My heritage comes from a long line of Jewish conversos from the times of the Spanish Inquisition and I am thankful that I can honor my ancestors and their memory. I relax by sipping on iced coffee while watching baking shows and movies with my nieces and nephew, or hang out with the family in the backyard surrounded by plant life and the sounds of our free range chickens clucking around. I’m single but my faith and my family keep my heart full and happy!
A self-titled Crazy Chicken Lady
I’m in my mid-twenties and I have a passion for and a Master’s degree in Nutrition, so I take that into account into my other two passions: baking and cooking. I only use cane sugar, non-gmo and/or organic ingredients, plant-based & artificial free colors & flavors, and healthier oil alternatives such as coconut oil and EVOO. My family and I keep a mini homestead in the backyard and enjoy fresh harvests of organic fruits and vegetables. I love animals and currently have 42 pets, including rescue dogs, cats, goats, and chickens – lots and lots of chickens (they’re all my babies and each have a name! So yes, I’m a proud crazy chicken lady). Also, I love blasting and singing along to music while in the kitchen!
We all love challah, but your passion for it takes it to the next level! What makes challah so special to you?
My absolute favorite thing in the world to make is Challah. I’ve been baking challah since 2013 and I’m still learning, growing, and absolutely loving it more and more with each bake. My favorite part about making challah is how therapeutic it is. There’s a moment where you get lost in thought and solely focus on the dough. Those moments for me are amplified and even more meaningful when Friday comes and I’m making challah for Shabbat.
When all is crazy and stressful in the world or in my life, this beautiful tradition of challah, saying the bracha, separating the challah, and the peace that entering Shabbat brings into my heart and home truly feels like a slice of heaven on earth.
Can you recommend your favorite cookbook to us?
My mom’s personal recipes are my main go-to!
Also, right now I’m loving “Recipes of My 15 Grandmothers” by Genie Milgrom
I love Jamie Geller’s cookbooks. This is one of my favorites: Joy of Kosher: Fast, Fresh Family Recipes
What’s the story behind your Recipe?
I contributed this recipe for Feeding Women in the Talmud, Feeding Ourselves, a Jewish Food Hero Community Cookbook.
When I started to make “Challah Clouds”, I was inspired by how each slice of challah looks like a cute little cloud. So to make it even more like a cloud, I like to dust challah with flour from time to time whenever I want a soft, fluffy crust with a light powdery texture.
About ‘Feeding Women in the Talmud, Feeding Ourselves
Dox’s Vegan Challah Clouds Recipe is featured in Feeding Women in the Talmud, Feeding Ourselves: a cookbook/studybook which introduces 69 Talmudic women’s narratives, and pairs each with a vegan or plant-based recipe offering to honor the character’s story.
This book is the collective effort of a diverse group of 129 Jewish women from all around the world: 69 Rabbis, Rabbinical students, Jewish teachers and emerging thought leaders contributed the Talmudic narratives and 60 female professional chefs and passionate homecooks contributed the recipes.
Adding a woman’s point of view to these female Talmudic stories, originally recorded and edited by men, is a bright and encouraging testament to our generation of women engaging in Jewish learning. The cookbook/studybook formula offers Jewish text and recipes together, to produce true “food for thought”.
Tell us more about how your Challah clouds connect to the Talmud!
This simple vegan challah recipe honors the unnamed woman who asked Rav Mana about taking Challah. For me, making bread is a reminder that G-d provides sustenance, as the Parshat Devarim states that man does not live by bread alone. When we take the time to make challah bread, while we are mixing the dough, like the woman in the Talmudic story, we can reflect on the significance of our actions.
The tradition of saying the Bracha for Hafrashat Challah is intimately connected to L’dor V’dor, which is the Hebrew for “from generation to generation.”
This recipe meets the requirements for Hafrashat Challah, since the traditionally established amount is dough containing 5lbs of flour. The large number of loaves made by the quantity in this recipe makes it ideal for sharing, for when you have a lot of people to feed, or batch baking and storing in the freezer.
If you want to make less challah, the recipe ingredients for 2.5 lbs of flour are listed below and then you can adjust the instructions accordingly.Print
Large mixing bowl
Whisk (by hand or from Stand Mixer)
Kitchen scale (optional)
Ingredients for 5lbs
14 cups all-purpose flour (2,310 g)
3 Tbs or 4 packets of active dry yeast (28 g)
5 cups warm water (1,182 ml)
1 1/3 cups cane sugar (310 g)
1 1/3 cup refined coconut oil (316 ml)
4 tsp vanilla paste/extract
4 tsp Himalayan salt
Ingredients for 2 large or 3-4 medium loaves (in case you want to make a smaller batch. Adjust the instructions accordingly)
Adjust the instructions accordingly)
7 cups all-purpose flour (1,155g)
1 1/2 Tbsp instant yeast (14g)
2 1/2 cups water (591ml)
2/3 cup sugar (155g)
2/3 cup oil (158ml)
2 tsp vanilla paste/extract
2 tsp salt
In a large bowl (or the mixing bowl of a stand mixer), combine yeast, 1 tablespoon of cane sugar, and 2 cups of warm water. Cover and allow yeast to activate for 10 minutes.
Add 6 cups (990 g) of flour, cane sugar, the remaining 3 cups of warm water, coconut oil, and vanilla extract to the yeast mixture and mix to form a wet spongy dough.
Add 7 cups (1,155 g) flour and the Himalayan salt and mix until fully incorporated.
Slowly add in the last cup of flour (165 g) a little at a time until you have a workable dough. Then, knead the dough for 10 to 15 minutes, either by hand or with the dough hook of a stand mixer.
While kneading, use a little water or flour to adjust the consistency of the dough as needed.
When the dough is soft, pliable, elastic and slightly tacky, shape it into a smooth round ball, coat in oil and place it in a large bowl. Cover tightly inside the oven at room temperature. Allow to rest until double in size (1 to 2 hours).
Perform the Hafrashat Challah. Take a small piece of dough, roughly the size of a ping pong ball, and recite the Bracha. Place the piece of challah into some foil to either be discarded immediately or discarded after burning it in the oven, depending on your tradition.
Transfer the remaining dough onto a lightly floured surface and knead for a few seconds to release any excess air.
Divide dough into 4-8 portions, depending on how many challot you want to make and what size.
Further divide each portion evenly, according to the number of strands you want your challah to be. Roll into strands: for a more fluffy look, leave the middle slightly thicker and taper the strands at the ends. Now, braid challah in any way you like!
Gently transfer braided challahs to a lined baking sheet.. Lightly brush each challah with water to prevent the dough from drying and forming a crust. Allow to rest and rise in the oven at room temperature until it has almost doubled in size (about 30 minutes to 1 hour).
Remove the challah from the cold oven. Then, pre-heat the oven to 350°F/ 180°C. Meanwhile, brush each challah with water. With a sifter, sprinkle flour over each challah, creating a light and powdery cloud layer which will create a tender and delicate crust.
Bake for 25 to 40 minutes, or until golden brown all around, checking from around the 25-minute mark. When tapping the challah on the top and bottom, it should have a nice hollow sound.
Remove from the oven and allow to cool for at least 30 to 45 minutes to allow challah to set and finish “baking” inside.
- Serving Size: Makes 4 Large Loaves or 6 to 8 Medium Loaves
Jewish Food Hero Community Recipes
Jewish Food Hero is a space for a community of people who want to bond over recipes and Jew-ish stuff.
While Jewish Food Hero once had a focus on a more vegan lifestyle, we truly believe there is no one right way for everyone to eat, and we are just really excited for you to share a favorite kosher recipe.
Do you have to share a to be part of the community?
Not at all!
We’re happy just to have you here and enjoying the Community Recipes.
The more of us that share, the richer this community will be!
Even if just a little part of you is thinking “I’d like to share a recipe” – we want to hear from you! Get in touch to pitch us your idea here.
Check out these other recipes from our community: