Try this Challa recipe, or contribute your own.

Still searching for what to cook ?

Name: Challa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 1/4 cups lukewarm water; 1 3/4 tsp instant yeast; 1 tsp sugar; 1 large egg; 3 large egg yolks; 1/3 cup honey; 2 tbsp canola oil; 2 tsp salt; 4 1/2-6 cups flour; Egg Wash Ingredients; 1 large egg; 1 tbsp cold water; 1/2 tsp salt

Find the most delicious recipes here

INGREDIENTS

1 1/4 cups lukewarm water
1 3/4 tsp instant yeast
1 tsp sugar
1 large egg
3 large egg yolks
1/3 cup honey
2 tbsp canola oil
2 tsp salt
4 1/2-6 cups flour
Egg Wash Ingredients
1 large egg
1 tbsp cold water
1/2 tsp salt

INSTRUCTIONS

Put about 4 cups of the flour into the stand mixer with the yeast, sugar and salt.

Mix 1¼ cup lukewarm water in another bowl along with the egg, egg yolks, honey and canola oil. Add this to the flour mixture and mix with the dough hook. Gradually add more flour in half cup intervals until a firm but sticky dough forms.

Place a saucepan full of water on the stove to boil.

Put the dough into a greased bowl turning so all sides are coated

Cover the bowl with a clean, damp kitchen towel. Place the bowl of dough on the middle rack of your oven. Take the saucepan full of boiling water and place it below the rack where your dough sits. Close the oven, but do not turn it on.. Let the dough rise for 1 hour, or until the dough doubles in size.

Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.

Take the dough out of the oven. Flour a smooth surface like a cutting board. Punch the dough down into the bowl a few times, then turn the dough out onto the floured surface. Knead for a few minutes, adding flour as needed to keep the dough from feeling sticky. Braid the dough.

After you’ve braided your challah, place it on a cookie sheet lined with parchment paper

Let the braid rise 30 to 45 minutes longer. Mix egg wash and apply to the challah using a pastry brush. Put extra aside.

Heat oven to 350 degrees F. Set your timer to 20 minutes and put your challah in the oven.

After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash. Turn the tray around, so the opposite side is facing front, and put the tray back into the oven for the last 15 to 20 minutes..

Let challah cool on the baking sheet or a wire cooling rack before serving.

NOTES

Alert editor

Challa

1 1/4 cups lukewarm water
1 3/4 tsp instant yeast
1 tsp sugar
1 large egg
3 large egg yolks
1/3 cup honey
2 tbsp canola oil
2 tsp salt
4 1/2-6 cups flour
 Egg Wash Ingredients
1 large egg
1 tbsp cold water
1/2 tsp salt

Put about 4 cups of the flour into the stand mixer with the yeast,  sugar and salt.

Mix 1¼ cup lukewarm water in another bowl  along with the egg, egg yolks, honey and canola oil.    Add this to the flour mixture  and mix with the dough hook.  Gradually add more flour in half cup intervals until a firm but sticky dough forms.

Place a saucepan full of water on  the stove to boil.

Put the dough into a greased bowl turning so all sides are coated

Take the dough bowl out and punch it down several times to remove air pockets. Place it back inside the oven and let it rise for 1 hour longer, or until the dough doubles in size.

After you’ve braided your challah, place it on a cookie sheet lined with parchment paper

Let the braid rise 30 to 45 minutes longer.   Mix egg wash and apply to the challah using a pastry brush.  Put extra aside.

Heat oven to 350 degrees F.   Set  your timer to 20 minutes and put your challah in the oven.

After 20 minutes, take the challah out of the oven and coat the center of the braid with another thin layer of egg wash.  Turn the tray around, so the opposite side is facing front, and put the tray back into the oven for the last 15 to 20 minutes..

Let challah cool on the baking sheet or a wire cooling rack before serving.

Add Photo

Marbiegreen

Marbiegreen

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (1736g)
Recipe Makes: Servings

Calories: 4483
Calories from Fat: 3271 (73%)

Amt Per Serving		% DV

	Total Fat 363.4g	485 %
	Saturated Fat 122.1g	611 %
	Monounsaturated Fat 165.5g
	Polyunsanturated Fat 60.7g
Cholesterol 15527.2mg		4778 %
Sodium 1908.8mg		66 %
Potassium 1773.3mg		47 %
Total Carbohydrate 96.5g		28 %
	Dietary Fiber 3g	12 %
	Sugars, other 93.5g
Protein 212.1g		303 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4483

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe