Delicious Sweet Challah
Soft, golden, and laced with a hint of sweetness, this Delicious Sweet Challah recipe is the ultimate showstopper for any table. Perfectly braided and brushed with a glossy egg wash, this traditional Jewish bread boasts a tender crumb and subtle flavor notes of honey. Its easy-to-follow steps, including kneading and second rising, ensure a fluffy, bakery-quality loaf every time. Customize it by sprinkling sesame or poppy seeds on top for extra texture. Whether served alongside a holiday feast, slathered with butter at breakfast, or used to make decadent French toast, this versatile challah is guaranteed to delight. With only 30 minutes of active prep time, it’s a must-try for novice and seasoned bakers alike!
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Recipe Information
Ingredients
- 1 cup Warm water (110°F/45°C)
- 1 tbsp Granulated sugar
- 2.25 tsp Active dry yeast
- 4.25 cups All-purpose flour
- 1 tsp Salt
- 2 Eggs
- 1 Egg yolk
- 0.25 cup Vegetable oil
- 2 tbsp Honey
- 1 Egg (for egg wash)
- 1 tbsp Water (for egg wash)
- 1 tbsp Sesame seeds or poppy seeds (optional)
Instructions
In a large mixing bowl, combine the warm water and 1 tablespoon of granulated sugar. Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes foamy.
In a separate bowl, whisk together 4 cups of flour (reserve the additional 1/4 cup for later), salt, 2 eggs, 1 egg yolk, vegetable oil, and honey.
Pour the wet ingredients into the yeast mixture and stir until combined. Gradually add the reserved 1/4 cup of flour, a little at a time, until the dough starts to come together.
Turn the dough out onto a lightly floured surface and knead it for about 8–10 minutes, or until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1–1.5 hours, or until it doubles in size.
After the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into 3 equal portions and roll each portion into a long, even strand (about 16 inches).
Braid the strands together, pinching the ends to seal, and tuck them under for a finished look. Transfer the braided dough onto a parchment-lined baking sheet.
Cover the braided dough with a clean towel and let it rise again for about 30 minutes until puffy.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together 1 egg and 1 tablespoon of water to make the egg wash. Brush the egg wash generously over the surface of the dough. If desired, sprinkle sesame seeds or poppy seeds on top.
Bake the challah in the preheated oven for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack before slicing. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2587 mg | 112% | |
| Total Carbohydrate | 443.1 g | 161% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 49.5 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 267 mg | 21% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 979 mg | 21% | |
*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.
