Honey Challah

Name: Honey Challah
Cook time: 200 min
Total time: 200 min
Ingredients: instant yeast — 10 g; lukewarm water — 70 g; bread wheat flour — 70 g; lukewarm water — 70 g; eggs — 2 pcs; egg yolks — 2 pcs; vegetable oil — 50 g; sugar — 50 g; honey — 30 g; salt — 5 g; bread wheat flour — 480 g; egg yolks — 1 pcs; milk — 2 tbsp

200 minutes

Medium

Here is the recipe for the most delicate braided bread with honey flavor. Part of the sugar in the recipe is replaced by honey. The intensity of the honey flavor will depend on the type of honey you are using. If you want, you can make the dough without honey at all - just replace it with the same amount of sugar.

If you are afraid of not being able to cope with eating buns, reduce the amount of ingredients in the recipe. But I’ll say right away that this challah can be easely frozen. Defrost it just on the counter, after that I recommend to heat the bread in the oven. By the way, yesterday's challah makes gorgeous French toast.

Baking

01.08.2023

Ingredients for 2 challas:

Leavened dough

instant yeast

10 g
lukewarm water
70 g
bread wheat flour

70 g

Dough

lukewarm water
70 g
eggs

2 pcs
egg yolks

2 pcs
vegetable oil

50 g
sugar

50 g
honey

30 g
salt

5 g
bread wheat flour

480 g

Egg wash

egg yolks

1 pcs
milk

2 tbsp

Recipe:

Source: https://tanyachef.com/recipe/honey-challah/

Prepare the leavened dough. Dissolve the yeast in lukewarm water and mix with flour.

Cover and leave to rise in a warm place. It will take about half an hour, the dough will increase in volume by 2-3 times, and bubbles will form on its surface.

In the bowl of stand mixer combine the leavened dough with the rest of ingredients, except flour. Mix to combine. Knead the dough, gradually adding flour.

Cover and let rise in a warm place. This will take about 1-2 hours depending on the temperature in your kitchen. During this time, the dough should double in volume.

Divide the dough into parts – the amount depends on how many bundles you plan to braid from.

Roll out each part into a rectangle with about 5 mm thickness.

Turn into tight rolls, starting from the wide side.

Pinch the seams, then stretch out the rolls in length.

Braid the rolls and put shaped bread on a baking sheet.

Cover with plastic film and leave for the final proofing for about 30-40 minutes. Make sure that challas do not overproof. They should double in size.

While bread is proofing, preheat oven to 180°C.

Brush challas with yolk and milk mixture and bake it until done and golden brown, about 30-35 minutes.

Completely cool the finished bread on the rack.