Challah Sweet
Indulge in the golden, pillow-soft perfection of this homemade Sweet Challah, a classic braided bread enriched with honey, eggs, and a touch of sugar for a slightly sweet, irresistibly tender crumb. This recipe takes your bread-baking skills to the next level with its simple yeast dough that’s kneaded to elastic perfection and braided into an eye-catching loaf. A glossy egg wash gives the challah its signature golden crust, while optional sesame or poppy seeds add a delightful nuttiness. Whether served as a centerpiece for special holidays, paired with a smear of butter, or transformed into decadent French toast, this sweet challah is as versatile as it is stunning. Perfect for both novice and seasoned bakers, this recipe strikes the ideal balance between festive and everyday baking.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Dry yeast
- 0.33 cup Granulated sugar
- 3 tablespoons Honey
- 0.25 cup Vegetable oil
- 3 Large eggs
- 5 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 Additional egg (for egg wash)
- 1 tablespoon Water (for egg wash)
- 1 tablespoon Sesame seeds or poppy seeds (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water and dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy.
Stir in the granulated sugar, honey, vegetable oil, and eggs until well combined.
Gradually add the all-purpose flour and salt, about 1 cup of flour at a time, stirring with a wooden spoon or a stand mixer with a dough hook attachment until a soft, sticky dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8–10 minutes. Alternatively, knead the dough in a stand mixer for 6–8 minutes.
Place the dough in a clean, lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for about 1.5–2 hours, or until it has doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal sections and roll each section into a long rope, about 16–18 inches in length.
Pinch the tops of the three ropes together and braid them loosely. Tuck the ends of the braid under to secure and transfer the braided dough to a parchment-lined baking sheet.
Cover the braided dough with a clean towel and let it rise again for 30–45 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the additional egg and water to make the egg wash. Brush the egg wash generously over the dough braid. Sprinkle with sesame or poppy seeds if desired.
Bake the challah in the preheated oven for 25–30 minutes, or until the top is deeply golden brown and the bread sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving. Enjoy your rich, sweet challah bread!
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.0 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 81 mg | 2% | |
*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.
