Description
This classic braided challah is soft, fluffy, and perfect for any occasion. A simple recipe with a rewarding outcome.
Ingredients
Units
Scale
- 2.5 cups (592 ml) flour
- 1 tbsp (15 ml) plus 2 tsp sugar
- 3.5 tsp kosher salt
- 1.25 tsp active dry yeast
- 1 recipe pate fermentee
- 3 large eggs yolks
- 2.5 tbsp (37 ml) honey
- 3 tbsp (45 ml) water
- 3 tbsp (45 ml) oil
- 2 large eggs
Instructions
- Add all ingredients except the 2 large eggs to a stand mixer fitted with a dough hook. Mix on low until combined, then increase speed to medium-high until the dough is smooth and elastic. If needed, add water, 1 tablespoon at a time, until the dough comes together.
- Lightly coat a bowl with oil and place the dough inside. Cover with plastic wrap, then place the bowl in a plastic bag. Let rise in a warm, dry area for 1½ hours.
- Deflate the dough and transfer to a lightly floured surface. Divide into four equal pieces and roll each piece to about 18 inches in length.
- Form a two-strand braid. Make an “X” with two strands. Fold opposite ends over so the bottom end is on top and vice versa. Repeat until you can’t anymore. Turn the braid on its side, gently stretch to reveal the braid, and tuck the ends under.
- Brush the loaves with beaten eggs. Cover and let rise for 1 hour.
- Preheat oven to 350°F (177°C).
- Brush loaves with eggs again and bake for 45-60 minutes, or until dark brown and hollow-sounding when tapped.
- Transfer to a wire rack to cool completely.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar.
- Ensure your yeast is fresh for optimal rise; check the expiration date.
- To prevent sticking, generously flour your work surface when braiding the dough.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 3
- Protein: 8
- Cholesterol: 80