Honey challah recipe

Categories: Pastries, Recipes for breads and rolls, Rosh hashana, Sweet pastries recipes

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Honey challah recipe
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Honey challah recipe

I’ve said it before, and I’ll say it again, one of my favorite things is yeasty baked goods. Nothing beats the flavor, the amazing color, and the aroma that fills your kitchen when this challah is in the oven. I always associate it with home.
There’s a certain impatience in the air when this is baking. We love to tear at it while it’s still hot, dip it in olive oil and a bit of soy sauce.
So simple and so yummy. Yeasty baked goods always put a smile on my face, as does seeing nothing but crumbs left behind when everyone in the family devours this with glee.

24 cm diameter pan / medium 20×30 cm baking pan


400 grams flour (3 cups minus 2 Tbsp)
25 grams fresh yeast
or 11 grams dry yeast (1 Tbsp)
40 grams honey (2 Tbsp)
50 grams sugar (2 heaped Tbsp)
80 ml oil (1/3 cup)
3/4 tsp salt
170 ml warm water
(slightly less than 3/4 cup)

1 egg, beaten with 1 tsp honey for the egg wash
Sesame seeds


1. Place all the ingredients in the bowl of a mixer and process using the hook attachment until you get a soft and smooth dough. Place in a bowl, cover, and let rise for 1.5-2 hours until it doubles in size.

2. Divide the dough into 12 pieces and wait 10 minutes. Roll each piece out into an elliptical shape and then roll into spirals. When all the spirals are ready, wait 10 minutes and pull them so they are slightly longer, then roll into another spiral / tie in a knot (if making rolls).

3. Arrange the spirals in the baking pan lined with parchment paper. They should be spaced somewhat apart and not touching. Let rise for around 20 minutes, brush with the egg wash and sprinkle the sesame seeds on top.

4. Preheat an oven to 180°C. You can do this while the spirals are rising.

5. Bake for 25 minutes until the spirals are golden.

Good to know…
You can make this ahead of time and then freeze them. You can do the first rise for 8-9 hours in the fridge and let it reach room temperature and continue from there. Also, if you want a yeast baked good to succeed then you need to be patient. There are no shortcuts. This takes time, so if you’re short on time, it’s best that you make something else. You can make these are separate rolls.

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