📝 About This Recipe
This magnificent braided bread is the crown jewel of the Hanukkah table, boasting a pillowy, cloud-like interior and a stunning mahogany crust. Enriched with local honey and high-quality eggs, this recipe honors centuries of Ashkenazi tradition while delivering a subtle sweetness that pairs perfectly with savory brisket or festive latkes. Braiding the strands is a meditative act of craftsmanship that results in a centerpiece as beautiful as it is delicious.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105°F and 110°F)
- 1 tablespoon Active dry yeast (ensure it is fresh)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 800-900 grams Bread flour (roughly 6 to 7 cups; plus more for dusting)
- 1/2 cup Honey (clover or wildflower recommended)
- 1/2 cup Vegetable oil (neutral flavor like canola or grapeseed)
- 3 pieces Large eggs (at room temperature)
- 1 tablespoon Fine sea salt
- 1/2 teaspoon Vanilla extract (optional, for a subtle aromatic lift)
The Egg Wash & Topping
- 1 piece Egg yolk (for deep golden color)
- 1 tablespoon Water
- 1 tablespoon Sesame seeds (optional topping)
- 1 pinch Flaky sea salt (to garnish)
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine the warm water, yeast, and 1 teaspoon of sugar. Whisk gently and let sit for 5-10 minutes until a thick, frothy foam forms on the surface.
-
2
Whisk the honey, vegetable oil, 3 eggs, and vanilla extract into the yeast mixture until well combined.
-
3
Add the sea salt and 4 cups of the bread flour. Using the dough hook attachment on low speed, mix until a thick paste forms.
-
4
Gradually add the remaining flour, 1/2 cup at a time, until the dough clears the sides of the bowl and begins to climb the hook. The dough should be tacky but not sticky to the touch.
-
5
Knead the dough on medium-low speed for 7-8 minutes, or by hand on a floured surface for 10 minutes, until it is smooth, elastic, and bounces back when poked.
-
6
Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
-
7
Gently punch down the dough to release air. Divide the dough into two equal portions to make two loaves.
-
8
For a classic 3-strand braid, divide one portion into three equal pieces. Roll each piece into a long, smooth rope about 12-14 inches long.
-
9
Pinch the three ropes together at the top. Braid by crossing the right rope over the center, then the left rope over the new center, repeating until you reach the end. Pinch the ends tightly and tuck them underneath.
-
10
Place the braided loaves on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes until they look puffy and 'pillowy'.
-
11
Preheat your oven to 350°F (175°C). Whisk the egg yolk and 1 tablespoon of water together to create the egg wash.
-
12
Gently brush the entire surface of the loaves with the egg wash, ensuring you get into the crevices of the braid. Sprinkle with sesame seeds and a pinch of flaky salt.
-
13
Bake for 30-35 minutes, rotating the pan halfway through. The challah is done when it is a deep mahogany brown and sounds hollow when tapped on the bottom (internal temp should be 190°F).
-
14
Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. This allows the internal structure to set.
💡 Chef's Tips
Always use a kitchen scale for flour to ensure the dough isn't too heavy; 1 cup of flour can vary wildly in weight. If your kitchen is cold, let the dough rise inside an oven that is turned OFF with the oven light turned ON. Don't skip the second rise after braiding; this is what creates the airy, light texture inside the bread. For an extra shiny crust, brush the loaf with egg wash once, wait 15 minutes, and brush it again right before it goes into the oven. Avoid over-flouring your work surface when rolling the ropes; a little friction helps create smooth, tight strands.
🍽️ Serving Suggestions
Serve warm with a bowl of homemade chicken soup and matzo balls. Slice thick and use for the ultimate French Toast the next morning. Pair with a savory beef brisket and plenty of rich gravy. Serve alongside a platter of crispy potato latkes and applesauce. Enjoy a slice spread with salted butter and a drizzle of extra honey.