Combine yeast, sugar, and half a cup water in a bowl of a stand mixer. Let sit for five to 10 minutes, or until the yeast starts to foam or “bloom.” If the yeast does not bloom, you may need to get fresher yeast.

Add remaining water, maple syrup, oil, and salt, mixing on low to combine. Replace the paddle for the dough hook.

Add spices, coconut, and flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about one hour. If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10 to 15 minutes.

Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with Gefen Parchment Paper.

Punch down dough to remove any air bubbles, and transfer to a floured surface.

Cut into six even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.

Lay three ropes down vertically and braid. Repeat with remaining dough.

Whisk together non-dairy milk and maple syrup. Brush challahs with maple wash, and top with coconut (optional).

Bake for 35 to 40 minutes, turning the tray halfway through and brushing with additional egg wash.

Let cool and serve with honey.