I always grew up eating a more savory Challah and absolutely love my Classic Challah recipe. I wanted to push further and see if I could make a much sweeter, eggier version and it’s finally ready! I’ve tested this recipe over and over (and over) and today’s the day 🎉 I’m thrilled to share my newest Sweet Egg Challah. A delightfully fluffy dough, coated in a ridiculously delicious glaze. No but seriously, what else can I use this glaze on 😋 As always, I hope you love it as much as I do and please feel free to reach out with any questions at 500spatulas@gmail.com. Happy baking!
Some housekeeping before we get started:
HOW TO BRAID A SIX STRAND CHALLAH
Braiding a six strand challah is not as hard as you think! Pinch your strands together at the top and fan out the bottom of the strands–forming a pyramid shape. Always starting with the strand all the way on the right, weave it over 2 strands, under 1 strand, and over 2 strands. Start again, all the way on the right, and continue until the whole loaf is braided. When you get to the bottom, pinch together the ends and tuck them under the loaf. Voila! Check out the handy video reference below
HOW DO I SUBSTITUTE ACTIVE DRY YEAST FOR INSTANT YEAST?
One packet of yeast contains approximately 2 1/4 tsp (0.25 ounces).
To substitute Active Dry Yeast for Instant Yeast: Use 25 percent more Active Dry Yeast. You will need to proof the yeast by dissolving it in a portion of the warm water (no hotter than 110 degrees) from the recipe.
Example: If your recipe calls for 1 tsp of Instant Yeast, use 1 1/4 tsp of Active Dry Yeast.
To substitute Instant Yeast for Active Dry Yeast: Use 25 percent less yeast, and bonus, you can add it right into the dry ingredients.
Example: If the recipe calls for 1 packet or 2 1/4 teaspoons of Active Dry Yeast, use 1 3/4 tsp of Instant Yeast.
On to the Sweet Egg Challah!
INGREDIENTS
Dough
- 4 1/2 tsp (14g) Active Dry Yeast
- 2 tsp (10g) Sugar
- 1/2 cup (116g) Warm Water, 110 degrees or cooler
- 8 – 10 cups (1200g) All Purpose Flour, plus more for kneading
- 1 tbsp (16g) Salt
- 3 Eggs + 1 Egg Yolk, large
- 6 tbsp (78g) Vegetable or Canola Oil
- 1 1/2 cup (310g) Warm Water, 110 degrees or cooler
- 1/2 cup (160g) Honey
Glaze
- 1 Egg large
- 2 tbsp Honey
- 1 tsp Vanilla Extract
- Salt
INSTRUCTIONS
In a large bowl, combine the yeast, sugar, and 1/2 cup of warm water. Set aside to proof for 10 minutes. At the end of the 10 minutes, your mixture will be bubbly and frothy. If you do not see this, your water may have been too hot, or your yeast may need to be replaced.
Add in the remaining dough ingredients and combine as best you can with a dough whisk or rubber spatula.
Transfer the dough to a floured surface (don’t wash the bowl just yet) and knead until the dough is tacky and smooth. This process takes about 10 minutes and you may need to add a bit more flour as you go. The dough will be tacky but shouldn’t feel very wet or sticky.
Transfer the dough back to the bowl and cover tightly with plastic wrap and let rise in a warm place for 90 minutes. My kitchen tends to be chilly, so I like to preheat the oven to 200 degrees, turn the oven off, and let the dough rise on the stove. The dough will expand and double in size.
Line a baking sheet with parchment paper and set aside. Lightly flour a surface (mat or counter) and transfer the dough to it. Divide the dough into two or three equal portions (for two or three loaves). Set aside two of the portions. Divide the dough into three, four, or six equal parts (depending on what kind of braid you’d like to do). We’ll walk through six strand braid.
Take each portion of dough and roll it into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards). Lightly flour each snake.
I recommend watching the video reference above for a quick guide. Take the six strands and lay them out vertically on the mat. Pinch the tops together and fan out the bottoms–the overall shape will now resemble a pyramid.
We’re always going to start on the right hand side. Take the strand all the way on the right and weave it to the left, over 2 strands, under 1 strand, over 2 strands, settling now all the way on the left. Take the new strand all the way on the right and repeat this process until the whole loaf is braided. Pinch the loose ends together and tuck them under the loaf.
Place the braided loaf on the prepared baking sheet and let rise for 30 minutes. NOTE: You can fit 2 loaves on a standard baking sheet pan (half sheet size).
You can repeat this process with the other dough portions, or turn into challah rolls. To make rolls, divide the dough into six portions and roll each portion into a snake. Individually, tie each snake in a series of knots, tucking the ends underneath. Proceed with the steps below, and bake for a total of 20 – 25 minutes.
Preheat the oven to 375 degrees. In a small bowl, mix together the glaze ingredients and brush onto the braided loafs. Bake for 25 minutes, rotate your pan, brush with glaze again and a sprinkle of salt, and bake for 15 more minutes. If the challah is golden brown and you think it’s done, use a potholder to flip the bread over and lightly tap on the bottom of the loaf. If it sounds hollow, the challah is done.
Transfer the challah to a wire rack to cool completely prior to slicing. You did it! This Sweet Egg Challah is delightful! Add it to your Shabbat table, enjoy it as sandwich bread, or make some seriously ridiculous Sweet Egg Challah french toast 🎉
Follow me on Instagram and tag @500spatulas so I can see all the recipes you make. 👩🍳
Sweet Egg Challah
Ingredients
Dough
- 4 1/2 tsp (14g) Active Dry Yeast
- 2 tsp (10g) Sugar
- 1/2 cup (116g) Warm Water 110 degrees or cooler
- 8 – 10 cups (1200g) All Purpose Flour plus more for kneading
- 1 tbsp (16g) Salt
- 3 Eggs + 1 Egg Yolk large
- 6 tbsp (78g) Vegetable or Canola Oil
- 1 1/2 cup (310g) Warm Water 110 degrees or cooler
- 1/2 cup (160g) Honey
Egg Wash
- 1 Egg large
- 2 tbsp Honey
- 1 tsp Vanilla Extract
- Salt
Instructions
- In a large bowl, combine the yeast, sugar, and 1/2 cup of warm water. Set aside to proof for 10 minutes. At the end of the 10 minutes, your mixture will be bubbly and frothy. If you do not see this, your water may have been too hot, or your yeast may need to be replaced.
- Add in the remaining dough ingredients and combine as best you can with a dough whisk or rubber spatula. Transfer the dough to a lightly floured surface (don't wash the bowl just yet) and knead until the dough is tacky and smooth. This process takes about 10 minutes and you may need to add a bit more flour as you go. The dough will be tacky but shouldn't feel very wet or sticky.
- Transfer the dough back to the bowl and cover tightly with plastic wrap and let rise in a warm place for 90 minutes. My kitchen tends to be chilly, so I like to preheat the oven to 200 degrees, turn the oven off, and let the dough rise on the stove. The dough will expand and double in size.
- Line a baking sheet with parchment paper and set aside. Lightly flour a surface (mat or counter) and transfer the dough to it. Divide the dough into two or three equal portions (for two or three loaves). Set aside two of the portions. Divide the dough into three, four, or six equal parts (depending on what kind of braid you’d like to do). We’ll walk through six strand braid.
- Take each portion of dough and roll it into a snake. I like to do this with two hands together, spreading my fingers out as I go so the snake is uniform thickness throughout (picture typing on a computer, rolling outwards). Lightly flour each snake.
- I recommend watching the video reference above for a quick guide. Take the six strands and lay them out vertically on the mat. Pinch the tops together and fan out the bottoms–the overall shape will now resemble a pyramid.
- We're always going to start on the right hand side. Take the strand all the way on the right and weave it to the left, over 2 strands, under 1 strand, over 2 strands, settling now all the way on the left. Take the new strand all the way on the right and repeat this process until the whole loaf is braided. Pinch the loose ends together and tuck them under the loaf.
- Place the braided loaf on the prepared baking sheet and let rise for 30 minutes. NOTE: You can fit 2 loaves on a standard baking sheet pan (half sheet size).
- You can repeat this process with the other dough portions, or turn it into challah rolls. To make rolls, divide the dough into six portions and roll each portion into a snake. Individually, tie each snake in a series of knots, tucking the ends underneath. Proceed with the steps below, and bake for a total of 20 – 25 minutes.
- Preheat the oven to 375 degrees. In a small bowl, mix together the glaze ingredients and brush onto the braided loafs. Bake for 25 minutes, rotate your pan, brush with glaze again and a sprinkle of salt, and bake for 15 more minutes. If the challah is golden brown and you think it's done, use a potholder to flip the bread over and lightly tap on the bottom of the loaf. If it sounds hollow, the challah is done.
- Transfer the challah to a wire rack to cool completely prior to slicing. You did it! This Sweet Egg Challah is delightful! Add it to your Shabbat table, enjoy it as sandwich bread, or make some Sweet Egg Challah french toast 🎉
