© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
The dough is enriched with eggs and oil, while a little honey add a unique sweetness to this traditional Jewish Sabbath bread. A little saffron goes a long way to give this challah bread a yellow hue. Don’t have saffron? You can still make this recipe! Simply leave the saffron out or try adding whatever spices or seasoning you have on hand.
- 240 ml Lukewarm water
- 2 tsp Active dry yeast
- 470 g All-purpose flour
- 30 g Sesame seeds, lightly toasted
- 50 g Honey
- 1 tsp Sea salt
- 0.1 g Saffron powder
- 3 Large eggs
- 60 ml Sunflower seed oil (or melted butter)
- 2 tbsp Sesame seeds, for topping
- 1 tbsp Vanilla sugar, for topping
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- Dissolve the yeast in half of the water. Let stand for 5 to 10 minutes until frothy. In a small bowl, mix the saffron with the remaining warm water.
- Place the flour, sesame seeds, sugar, and salt in the bowl of a stand mixer and whisk to combine.
- Make a well in the center of the flour and add 2 eggs, 1 egg yolk, oil, saffron water and yeast mixture. Mix on low speed for 5 minutes until a dough forms. Increase the speed and knead until the dough is soft and smooth.
- Place the dough in an oiled bowl, cover with plastic wrap, and set aside in a warm place. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours. Divide the dough into 3 equal pieces and roll each piece of dough into a long rope about 22 inches in length.
- Braid the ropes together like braiding hair, squeeze the ends of the ropes together and tuck them under the loaf. Coil the dough into a round and tuck the end under the round. You can also pull the ends toward each other to create a circle.
- Place the challah on a baking try lined with parchment paper. Cover with a clean kitchen towel. Let rise in a warm place until puffed, about 1 hour.
- Preheat the oven to 180C/350F. Whisk the reserved egg white and brush it all over the challah. Sprinkle sesame seeds over and top with vanilla sugar.
- Bake the challah 30 to 35 minutes until nicely golden. Cool the challah on a cooling rack until just barely warm. Slice and enjoy.
© 2021 | http://angiesrecipes.blogspot.com
© 2021 | http://angiesrecipes.blogspot.com
Looks so delicious!
ReplyDeleteSuch and intricate braiding process. Nice bread
ReplyDeleteThat's stunning and I'm sure it's delicious too.
ReplyDeleteBeautiful braiding, saffron is high end herbs, looks so delicious.
ReplyDeleteParece un rico pan. Gracias por la receta. Te mando un beso
ReplyDeleteWhat a stunning bread and I can only imagine how good it tastes with the honey and vanilla sugar- sounds delicious.
ReplyDeleteHad to come back to say that I got a good chuckle out of your Julia quote.
ReplyDeleteThat looks good.
ReplyDeleteit looks so pretty. you know it was just recently I learnt the real pronunciation of this bread, all this time I have been saying it wrong it seems.
ReplyDeleteThanks Angie !!
ReplyDeleteI make bread frequently.
The one you propose today is clearly an inescapable motivation.
Good appetite with a delicate tea.
Hug.
He probado una versión muy parecida a este bollo y está buenísimo.
ReplyDeleteBss
Looks lovely and soft and heavenly, too bad it is not savoury! It is interesting that Americans don't have vanilla sugar, I always have to send it to my sister in Indiana.
ReplyDeleteThe bread looks beautiful and I am sure it taste great. You make such beautiful breads.
ReplyDeleteThe braiding is beautiful!
ReplyDeleteAnd it looks so delish!
YUM! I've never made a round challah, but you've inspired me!!! What a gorgeous loaf.
ReplyDelete...this looks gorgeous
ReplyDelete,
I'm sure it's delicious. I love the little honey that you've added to the bread, I think it is a good way to give good flavor to this fantastic bread
ReplyDeleteThis looks amazing. I really need to work on making a bread dough that keeps its shape while baking. Usually my braids pop out of control. Any suggestions? Yours not only looks delicious but you have these fantastic braids. Thanks for sharing this interesting combo. Hugs-Erika
ReplyDeleteHi, Angie, I wonder if you're not getting notified b/c I'm updating so many old posts? Next new one is Nov 2....so hope you get that one! xo
ReplyDelete@My name is Erika. Erika, try not to braid them too tight.
ReplyDeleteWhat a beautiful bread Angie, a work of art!
ReplyDeleteGorgeous dish, great pictures. And terrific recipe. :-) Thanks!
ReplyDeleteCela doit être un délice
ReplyDeletemerci
What a beautiful and fragrant bread, Angie!
ReplyDeleteAbsolutely perfect!
Bellissimo pane, complimenti!
ReplyDeleteBeautiful!
ReplyDeleteLooks great!
ReplyDeleteThis have to delicious ;)
ReplyDeleteThis challah looks fantastic - awesome airy and pillowy texture and so wonderfully browned crust. Delicious flavorings, too.
ReplyDeleteChe bello! Sarà molto molto buono e profumato!
ReplyDeleteWhat a beautiful and bread, Angie!
ReplyDeleteLove the braiding, beautiful and flavorful bread.
ReplyDeleteWhat a beautiful and tasty bread!!.....I would love to try it!!....delicious!!......Abrazotes, Marcela
ReplyDeleteI was gifted some saffron recently and they are so aromatic and fragrant when I added to rice; and yes, that beautiful golden yellow hue too! (yep, it was my first time dealing with and using saffron). This bread must be exuding such exotic aroma too while making and baking it.
ReplyDeleteAngie, Beautiful and exotic bread. Saffron and honey as key ingredients for challah bread. Love the idea! Take Care, Big Daddy Dave
ReplyDeleteI haven't used saffron powder before. I really wonder that how it change the pastry's taste. This one is Very new recipe and looks very rich. Sesame seeds (or tahini) pastries are our favourite. This looks delicious.
ReplyDeleteWhat a lovely recipe, so many lovely flavours and the finished result looks amazing!
ReplyDeleteI love saffron, although it isn't a much used spice over here.
It is most famous here as the special ingredient in the traditional Saffron Cake of Cornwall, which I absolutely adore, although it doesn't look anywhere near as good as your bread. I'll pop a link in, just in case you want to take a look at the Saffron Cake...
https://cornishpasties.com/saffron-cake/
Thanks for sharing another lovely recipe! :)
This looks delicious.
ReplyDeleteThe braid is beautiful.
Greetings Irma
This looks so delicious! I bet it tastes amazing!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
Complimenti, è una meraviglia!!!!!
ReplyDeleteThis looks delicious. I love challah
ReplyDeleteGood morning, this looks so delicious. when I was making our breads-I loved to make challah My husband is Jewish so would make it for him especially. I love how this one is twisted in a circle instead of straight
ReplyDeleteThis bread is amazing!!
ReplyDeleteNow, doesn't this look nice.
ReplyDeleteI'm sure all your readers would like a bite :)
All the best Jan
OMG that's just marvellous, I love doing brioches and this saffron-challah bread looks simply perfect!
ReplyDeleteGreat Challah bread! I have been baking Challah often, although I have never done a round Challah, don't know why. This is very popular bread here in Poland and you can buy quite good Challah in every shop. In Poland it is called chałka and I think lots of people even don't know this is Jewish bread for Sabbath. I love to bake mine from clarified butter and fresh yeast.
ReplyDeleteAlso I recently found an Oriental grocery here in Warsaw and they have saffron :-)
Wow, this is so my type of bread, I want to make it right this second! It looks fantastic Angie!
ReplyDeleteI've only made challah once before on a bread making course. I never got to try it as I gifted it to a friend. They told me it was really good, but I have to say yours sounds even better. Love a bit of honey in bread.
ReplyDeleteThis is one gorgeous challah and I love the vanilla sugar that you sprinkled on top! Oh my!
ReplyDelete