Spiral Challah
Discover the art of baking with this enchanting Spiral Challah, a stunning twist on the classic braided loaf that’s perfect for holidays, celebrations, or a show-stopping centerpiece to your dinner table. This enriched dough, lightly sweetened with honey, yields a pillowy, golden bread with a tender crumb and subtle hints of richness from eggs and oil. The spiral shape, symbolic in many cultural traditions, is both elegant and surprisingly easy to form. With an optional sprinkle of sesame or poppy seeds for extra flavor and texture, this challah is baked to perfection with a glossy egg wash that ensures a beautiful, golden-brown finish. Whether served warm with butter, alongside soup, or as the base for a sweet or savory spread, this loaf will have everyone reaching for another slice. Perfect your challah-baking skills with this versatile and visually stunning recipe!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.5 cup Warm water
- 1 tablespoon Granulated sugar
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 3 tablespoons Honey
- 0.25 cup Vegetable oil
- 2 Eggs
- 1 Egg yolk
- 0.25 cup Warm water (additional)
- 2 tablespoons Sesame seeds or poppy seeds (optional)
Instructions
In a small bowl, combine the active dry yeast, 0.5 cup of warm water, and granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, whisk together the all-purpose flour and salt. Set aside.
In another bowl, mix together honey, vegetable oil, the 2 eggs, and the 0.25 cup of additional warm water.
Pour the yeast mixture and the wet ingredients into the bowl with the flour. Stir with a wooden spoon or use the dough hook attachment on a stand mixer to combine until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, knead using the stand mixer for about 5 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it 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 floured surface. Divide the dough into two equal pieces if making two smaller challahs, or keep it whole for one large challah.
Roll the dough into a long rope, approximately 20-24 inches in length for a large challah, or about 12 inches for smaller ones. Starting at one end, coil the rope into a spiral shape, tucking the end underneath to secure it.
Place the spiral challah onto a parchment-lined baking sheet. Cover lightly with a kitchen towel and let it rise for an additional 30-40 minutes until puffed.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk the egg yolk with a teaspoon of water to make an egg wash. Brush the challah with the egg wash, ensuring to coat all visible surfaces.
If desired, sprinkle the top with sesame or poppy seeds.
Bake in the preheated oven for 25-30 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before serving. Enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 556 mg | 186% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 439.0 g | 160% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 66.1 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 324 mg | 25% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 931 mg | 20% | |
*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.
