Breads,  Buns and Rolls,  Can be prepared in advance,  Dairy Free,  Dressed to Impress,  Gluten Free,  Kosher,  Other,  Parve,  Pre-preparation required,  Savory bakes,  Vegan,  Vegetarian

Sweet Bun and Challah Dough

Print Friendly, PDF & Email

Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – originally Gluten-free, and dairy free – here adjusted for plain flour.

For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough

2013-04-26 14.33.57
2013-10-30 18.42.15


500 gr. plain flour
8 gr. (1 tbsp) dry yeast
1 tsp. sugar
7 gr. (½ tbsp) salt
80 gr. (¼ cup) honey (for a vegan version, you can substitute for molasses)
360 gr. (1½ cups) tepid water
50 gr. (¼ cup) vegetable oil
Glazing Ingredients:
1 egg
½ tsp oil
pinch of salt
¼ tsp water
Vegan Glazing Ingredients:
2 tbsp soy/rice milk
½ tsp olive oil
pinch of salt


  1. In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
  2. In a large bowl, mix flour with salt.
  3. Add remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!!
  4. Cover bowl with plastic wrap and towel, and let rise until dough doubles.

For two Challahs:

  1. Remove dough from bowl and place onto well-floured surface.
  2. Knead well until dough is not sticky, and can be shaped.
  3. Divide the dough into 2 equal parts (weigh).
  4. From each part create one Challah (whichever braiding you prefer).
  5. Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
  6. Mix glazing ingredients and brush Challahes well
  7. Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
  8. Bake in an oven pre-heated to 160C/320F until golden-brown.
  9. Let cool to room temperature before slicing.

2013-07-05 19.51.46

For Buns:

With lightly-oiled hands, divide dough into equal-sized balls (80 grams each).

  • For Regular Buns:
    Roll each portion into a nice ball.
  • For Stuffed Buns:
    1. Flatten each portion in your hand (or using a rolling pin).2013-05-14 13.30.38
    2. Place about 1 “pregnant” tsp of filling in the center.2013-05-14 13.30.48
    3. Pinch closed.
      2013-05-14 13.30.57
      2013-05-14 13.31.04
      2013-05-14 13.31.16
    4. Roll into a ball.
2013-05-14 13.31.29

Continued Bun preparation:

  1. Place buns on baking sheet, cover with a towel and let rise until they increase in size by 20-30%.
  2. Mix glazing ingredients and brush buns well.
  3. Sprinkle with sesame, poppy seeds, or whatever else you” d like (or nothing at all).
  4. Bake in an oven pre-heated to 180C/360F until golden-brown.
2013-04-26 14.32.21

Let cool for a few minutes.