📝 About This Recipe
A centerpiece of celebration, Halka is a stunning, enriched yeast bread traditionally woven into an intricate ring to symbolize unity and eternity. This recipe yields a crumb that is incredibly soft and pillowy, kissed with the warmth of honey and a hint of citrus zest. Whether served at a holiday feast or a Sunday brunch, its golden, egg-washed crust and delicate sweetness make it an unforgettable addition to any table.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Dough Base
- 4 1/2 cups All-Purpose Flour (plus more for dusting)
- 1/3 cup Granulated Sugar
- 1 1/2 teaspoons Fine Sea Salt
- 3 pieces Large Eggs (at room temperature)
- 1/4 cup Honey (mild floral honey works best)
- 1/2 cup Vegetable Oil (or melted unsalted butter)
- 1 tablespoon Lemon Zest (finely grated)
- 1 teaspoon Vanilla Extract
The Finish
- 1 piece Egg (beaten with a splash of water for the wash)
- 1 tablespoon Sesame Seeds (or poppy seeds for topping)
- 1 pinch Coarse Sea Salt (optional for contrast)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Whisk gently and let sit for 5-10 minutes until the mixture is frothy and bubbly.
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2
In the bowl of a stand mixer fitted with the dough hook, combine 4 cups of the flour, the remaining sugar, and the salt.
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3
In a separate medium bowl, whisk together the 3 eggs, honey, oil, lemon zest, and vanilla extract until smooth.
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4
Pour the yeast mixture and the wet egg mixture into the dry ingredients. Mix on low speed until a shaggy dough forms.
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5
Increase the speed to medium and knead for 7-10 minutes. If the dough is too sticky, add the remaining 1/2 cup of flour one tablespoon at a time until the dough clears the sides of the bowl but remains soft.
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6
Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough to release air. Turn it out onto a lightly floured surface and divide it into three equal portions.
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8
Roll each portion into a long rope, approximately 20-22 inches in length. Try to keep the thickness consistent throughout the rope.
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9
Pinch the tops of the three ropes together and braid them tightly. Once braided, bring the ends together to form a circle, pinching the ends firmly to seal the ring.
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10
Place the braided ring on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for another 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Gently brush the entire surface of the ring with the egg wash, ensuring you get into the crevices of the braid.
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12
Sprinkle with sesame seeds or poppy seeds. Bake for 30-35 minutes, or until the loaf is a deep golden brown and sounds hollow when tapped on the bottom.
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13
Transfer to a wire rack and allow to cool for at least 20 minutes before slicing to ensure the crumb sets perfectly.
💡 Chef's Tips
Temperature is key: Ensure your eggs and oil are at room temperature so they don't shock the yeast. Don't over-flour: The dough should be slightly tacky; adding too much flour will result in a heavy, dry bread. For a glossy finish, brush the egg wash on twice—once before the final rise and once right before baking. If the bread is browning too quickly in the oven, tent it loosely with aluminum foil for the last 10 minutes. To check for doneness without tapping, use an instant-read thermometer; the internal temperature should be 190°F.
🍽️ Serving Suggestions
Serve warm with a generous smear of cultured butter and a drizzle of extra honey. Pair with a hot cup of Earl Grey tea or a robust dark roast coffee. Slice and use as the base for the most decadent French toast you've ever tasted. Serve alongside a savory holiday roast to balance the salty flavors with its slight sweetness. Leftovers are excellent toasted with a thick layer of apricot preserves.