Honey Vanilla Challah
Indulge in the subtly sweet, aromatic allure of Honey Vanilla Challah, a classic braided bread elevated with a luscious blend of golden honey and pure vanilla extract. This soft, pillowy loaf features a beautiful golden crust, thanks to a silky egg wash, and boasts a perfectly tender interior—ideal for everything from a warm slice with butter to the ultimate French toast. Made with pantry staples like all-purpose flour and active dry yeast, this recipe brings a touch of elegance to your kitchen while remaining approachable for bakers of all levels. With its irresistible flavor profile and stunning appearance, Honey Vanilla Challah is perfect for holiday gatherings, weekend brunches, or as an everyday treat. Crafted with love, a touch of sweetness, and timeless baking techniques, this challah is a true showstopper at any table.
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Recipe Information
Ingredients
- 4.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water
- 0.25 cup Honey
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 3 whole Large eggs
- 1 tablespoon Vanilla extract
- 0.25 cup Neutral oil (e.g., vegetable or canola oil)
- 1 whole Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a small bowl, mix the warm water and granulated sugar, then sprinkle the active dry yeast over the top. Let it sit for 5–10 minutes until the yeast becomes foamy.
In a large mixing bowl, whisk together the honey, salt, eggs, and vanilla extract. Add the yeast mixture and stir to combine.
Slowly add the flour, one cup at a time, mixing with a wooden spoon or dough hook if using a stand mixer. When the dough begins to come together, add the oil and knead until the dough is smooth and elastic, about 8–10 minutes by hand or 5–7 minutes using a stand mixer.
Lightly grease a large bowl and place the dough inside, turning to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place for 1.5–2 hours, or until it has doubled in size.
Once risen, gently punch down the dough and transfer it to a lightly floured surface. Divide the dough into three or four equal pieces and roll each piece into long ropes, about 16 inches long.
Braid the ropes together, pinching the ends to seal them. Transfer the braided dough to a parchment-lined baking sheet.
Cover the braided dough with a clean kitchen towel and let it rise for an additional 30–45 minutes, until slightly puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the egg wash evenly over the surface of the challah.
Bake the challah in the preheated oven for 25–30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.6 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 71 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.
