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Dox’s Vegan Challah Clouds Recipe

  • Author: jewishfoodhero
  • Prep Time: 30 Min
  • Cook Time: 30 Min
  • Total Time: 1 hour
  • Yield: 2.5 hours rising time



Large mixing bowl

Kitchen Towel

Whisk (by hand or from Stand Mixer)

Kitchen scale (optional)

Dough cutter



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



  1. 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.

  2. 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.

  3. Add 7 cups (1,155 g) flour and the Himalayan salt and mix until fully incorporated. 

  4. 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. 

  5. While kneading, use a little water or flour to adjust the consistency of the dough as needed.

  6. 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). 

  7. 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. 

  8. Transfer the remaining dough onto a lightly floured surface and knead for a few seconds to release any excess air.

  9. Divide dough into 4-8 portions, depending on how many challot you want to make and what size. 

  10. 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! 

  11. 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). 

  12. 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.

  13. 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.

  14. 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

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