Recipes

Challah Recipe

20/10/2025 /

I don’t worry about proving the yeast, I use a stand mixer.

  • 1000g Bread flour
  • 2 tablespoons dry active yeast ( I only use Allisons)
  • 3 teaspoons salt
  • 120 g sugar (I use brown sugar)
  • **** 5 tablespoons of honey
  • ***3 eggs
  • 150ml oil – any light oil will do. I use sunflower.
  • 2 cups warm water
  1. Pour all dry ingredients into the bowl and mix on low. Beat your eggs, honey and oil together & pour into the mixer. Gradually add the water, you should have a slightly sticky dough. 
  2. Gradually the dough will come together, I mix mine on a high speed for about 12-15 minutes. You may need a little more or a little less water depending on the atmosphere. The important is the dough is stretchy, soft and a bit moist.
  3. On a lightly floured surface, tuck & roll the dough into a smooth ball. Transfer the dough into a very large container with a lid. If you don’t have a suitable container, put the dough back into the stand mixer bowl. Rub the surface with oil and cover in cling film. 
  4. Leave to rise for 1 – 2 hours depending on the atmosphere. Generally, it takes longer in the winter. The dough should double in size. Gently punch down the dough & put back to rise again. This should double in size again. Again punch down, this time weigh & roll the balls, leave to rest for 20 minutes.  Now roll balls into a long strand & braid into whatever shape you require. This should make 2 – 3 challot. I generally make 3 & often have enough dough over for a few challah rolls. A roll takes about 60 – 70 grams. 
  5. Leave the braided shapes to rest for about 45 minutes, you may need an hour maximum. Brush the top with beaten egg & add whatever topping you prefer. I use pumpkin seeds, poppy seeds black or white sesame seeds. Really any seeds work well.
  6. You can brush the top of your vegan challah with watered down date syrup or watered down golden syrup. Both will give a reasonable glaze. Alternatively, just brush with a little water or dust with a little flour.

I mentioned I make Tangzhong challah. I prefer the texture but the dough is a bit harder to work with. I would suggest you perfect your Challah making before you try Tangzhong. To try Tangzhong, take 100 / 120 g of the flour. I use my microwave to make the Tangzhong. Put the flour in a jug, add water until a thick paste is formed. Cook in the microwave on high for about 45 seconds, remove & stir well, if it’s too thick add a little more water. Pop back into the mucrowave & cook for another 45 seconds, again remove & stir well, repeat. You should end up with a very thick wallpaper past consistency. When cooled, add to the challah dough BEFORE you add the water. Continue using the steps as ought lined  above. 

A tip, if trying the Tangzhong, the paste might seem a bit lumpy. If so, using a stick blender, blend until smooth before adding to the flour. If you don’t do this you may end up with a few small flour balls in the finished challah.

*** if you prefer a vegan challah, leave out the honey & eggs. Just add an extra 20g sugar and around 1/2 cup more water.

If you try the challah & have any problems, email me in tikvahchadasha@gmail.com & I will help if I can. 

As you can see, I make all sorts of themed challah. I would suggest you just experiment with straight forward braiding to start with. My favourite braid is a 6 strand. Really though, everyone is different. Don’t be disheartened if things don’t go exactly to plan the first time. You will get there, just don’t give up. Perhaps try making challah rolls to begin with. Personally, I think they are a lot easier. 

Happy baking folks.