Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.
Stuffing the Challah
Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.
Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)
Take one piece of dough in your hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want a rectangle of dough that is about 5 inches wide and about 6-7 inches long. Once your dough is the correct size, Add a few scoops of dip to the center of the dough. Do not get too close to the edges, if the dip wets the dough it will not seal together.
Once stuffed, bring the outside edges together, and pinch to seal. Once dough is sealed, pick it up and start to gently stretch the dough into a fat rope. You will have to kind of squeeze and pull at the same time, just do not squeeze so hard that the filling comes out. You just need the rope long enough to braid, 10-12 inches.
Repeat with the other two strands.
Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.
Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 mintues. Once they have risen, remove from oven and pre-heat to 350.
Mix 1 cup of left over aquafaba, maple syrup and buffalo sauce. Brush each loaf of challah with the mixture and sprinkle with vegan cheddar shreds. You can also add a little extra hot sauce to the aquafaba mix and drizzle it over the challah before you bake it.
Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.
Remove challah from the oven, and allow to cool some before cutting.
*Follow us on Instagram @86.eats and check out step by step challah making in our highlights. This shows making aquafaba, and the stages of the dough!