Guatemalan Challah
Infused with the warm, aromatic spices of ground cinnamon and nutmeg, this Guatemalan Challah puts a unique twist on the traditional braided bread. Perfectly tender and lightly sweetened with honey, this loaf boasts a golden, glossy finish from an egg wash, with optional sesame seeds for added texture and flair. The recipe’s distinctive flavor profile reflects a fusion of global culinary traditions, making it an irresistible centerpiece for celebrations or a cozy addition to your weekly baking routine. Ideal for bread lovers seeking a flavorful and visually stunning bake, this challah is as rewarding to make as it is to savor.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 3 large Eggs
- 0.25 cup Vegetable oil
- 1 cup Warm water
- 2 tablespoons Honey
- 1 large Egg yolk
- 2 tablespoons Sesame seeds (optional)
Instructions
In a small bowl, combine the warm water and granulated sugar. Stir until dissolved, then add the active dry yeast. Let sit for 5-10 minutes or until frothy.
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, and salt.
In a medium bowl, beat 2 of the eggs, then add the vegetable oil and honey. Mix well to combine.
Pour the yeast mixture and egg mixture into the large bowl with the dry ingredients. Stir until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and divide it into three equal portions. Roll each portion into long ropes, then braid them together to form the challah loaf.
Transfer the braided loaf to a parchment-lined baking sheet. Cover with a towel and let rise for another 30 minutes.
Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush the egg wash over the surface of the challah. Sprinkle with sesame seeds if desired.
Bake in the preheated oven for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing. Enjoy your Guatemalan-inspired challah!
Nutrition Facts
Calories |
2826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 437.2 g | 159% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 61.7 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 379 mg | 29% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 1004 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.
