Saffron Challah
Elevate your baking game with this stunning saffron challah, a unique twist on the traditional braided bread that’s as visually striking as it is delicious. Infused with aromatic saffron threads steeped in boiling water, this golden-hued challah boasts a subtle earthy sweetness that pairs beautifully with its tender, fluffy texture. Sweetened with honey and enriched with eggs, the dough kneads into a silky softness before being braided into a showstopping loaf. A glossy egg wash gives it a gorgeous sheen, while an optional sprinkle of sesame or poppy seeds adds a delightful crunch. Perfect for holidays, special gatherings, or simply as an indulgent treat, this saffron challah is a flavorful centerpiece that’s easy to prepare yet impressively rich in taste and tradition.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.5 cup Warm water
- 0.25 cup Granulated sugar
- 0.5 teaspoon Saffron threads
- 2 tablespoons Boiling water
- 4 cups All-purpose flour
- 1.5 teaspoons Kosher salt
- 3 Large eggs
- 0.25 cup Vegetable oil
- 2 tablespoons Honey
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Sesame or poppy seeds (optional)
Instructions
In a small bowl, combine the saffron threads and boiling water. Let steep for 5-10 minutes until the water is deeply golden. Set aside.
In another small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
In a medium bowl, beat the eggs, then whisk in the vegetable oil, honey, and saffron mixture.
Pour the yeast mixture and wet ingredients into the dry ingredients. Mix with a wooden spoon or the dough hook of a stand mixer until the dough starts to come together.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5-6 minutes.
Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for about 1.5-2 hours, or until doubled in size.
Punch down the dough and turn it out onto a lightly floured surface. Divide into 3 or 6 equal pieces and roll each into a long rope. Braid the ropes to form a traditional challah shape.
Place the braided loaf on a baking sheet lined with parchment paper. Cover with a towel and let rise again for 30-45 minutes, or until puffy.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush it generously over the loaf. If desired, sprinkle sesame or poppy seeds on top.
Bake the challah for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing. Enjoy the saffron challah on its own, or serve with butter, jam, or honey.
Nutrition Facts
Calories |
2879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 742 mg | 248% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 460.7 g | 168% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 86.0 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 308 mg | 24% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 973 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.
