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Vegan sweet potato challah

wegańska chałka z batatem

First, it was the lack of time. I came home late, always too tired to even think about recipes or photos. Then, when I finally had some time to spare, some kind of boredom state appeared. Few years ago I read this book by Alberto Moravia ‘Boredom’  and it was indeed an exhausting lecture.  So, I think the author achieved his goal. He brought the reader into the state of total boredom. I felt really tired after this lecture, but it was some intellectual challenge though. I nearly remember the plot of this book, but the this specific feeling is still vivid.

But I think I needed this. I needed to be bored, not to be engaged in anything. Just few moment of quiet, time to think. And it was really good for me.

Now I can come back, after month of being physically and mentally tired. And I decided to come back with recipe for my beloved challah. I took these pictures in April and since then I baked this challah from time to time. Always at the weekend. We eat it with vegan butter, some jams made by our grannies and always with a cup of coffee Radek prepared. When I was a child I adore challah. It was the best thing I could eat from breakfast. It brings this atmosphere of childhood. This safe and calming feeling. And this is what a person need when life is to overwhelming.

vegan potato challah

vegan sweet potato challah


Vegan sweet potato challah


450 g all-purpose flour
100 ml lukewarm milk (soy, rice etc)
100 ml lukewarm water
15 g fresh yeast
1/3 cup sweet potato puree
2 tbsp coconut oil, melted or 2 tbsp canola oil
3 tbsp sugar
1 tsp salt

4 tbsp all-purpose flour
2 tbsp coconut oil or 2 tbsp canola oil
2 tbsp sugar

canola oil to coat challah

 vegan sweet potato challah

vegan sweet potato challah

In a small bowl mix the fresh yeast with warm milk, 2 tbsp flour and 1 tsp sugar. Leave covered with a cloth for 15 minutes in a warm place. Sift the rest of the flour, add the remaining sugar, salt, sweet potato puree, warm water, melted coconut oil and yeast mixture. Knead until the dough is smooth and elastic.

Place the dough in a bowl coated with canola oil and cover it with a cloth. Leave in a warm place, until double in size (for about 1 hour).
In the meantime prepare the crust. Mix flour with coconut oil and sugar, until lumps are formed. Place in a freezer.

When the dough double its size, knead again for a while. Divide the dough into three pieces. Form three rollers and plaid the challah like on this instruction.

Place the challah on th baking tray covered with canola oil and cover with a cloth. Leave for another 30 minutes. Coat the challah with canola oil and put the crumble on it. Bake in 180C for about 30-35 minutes until the challah is golden brown.

vegan sweet potato challah