Sugar-Free Traditional Challah
Discover the perfect balance of tradition and health with this Sugar-Free Traditional Challah recipe. This classic braided loaf is beautifully soft and airy, featuring wholesome ingredients like unsweetened applesauce for a touch of natural sweetness. Made without refined sugar, it’s a guilt-free option for serving at festive gatherings, Shabbat dinners, or as a delightful everyday bread. The dough is easy to work with, yielding a stunning golden braid with a glossy egg wash and a sprinkling of sesame or poppy seeds for added texture and flavor. With a prep time of just 20 minutes and no compromise on taste, this challah is perfect for anyone seeking a healthier, sugar-free take on a timeless favorite.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 3 large Eggs
- 0.25 cup Olive oil
- 0.25 cup Unsweetened applesauce
- 1.5 teaspoons Salt
- 4 cups All-purpose flour
- 1 large Egg (for glaze)
- 2 tablespoons Sesame seeds or poppy seeds
Instructions
In a large bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the mixture becomes frothy.
In a separate bowl, whisk together 2 of the eggs, olive oil, and unsweetened applesauce.
Add the egg mixture to the yeast mixture, stirring to combine. Then mix in the salt.
Gradually add the flour, one cup at a time, mixing until a rough dough forms. Turn the dough out onto a floured work surface and knead for 8–10 minutes until smooth and elastic.
Lightly grease a large bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1.5 hours, or until doubled in size.
Punch down the dough and turn it out onto a clean work surface. Divide the dough into three equal portions and roll each into a rope about 12–14 inches long.
Braid the three ropes together, pinching the ends to seal. Place the braided loaf onto a parchment-lined baking sheet.
Cover the loaf with a towel and let it rise again for 30–40 minutes until puffy.
Preheat your oven to 350°F (175°C).
Whisk the remaining egg and use it as a glaze by brushing it over the loaf. Sprinkle sesame seeds or poppy seeds evenly across the top, if desired.
Bake the challah in the preheated oven for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 7.9 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 306 mg | 24% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1031 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
