Description
Discover the timeless charm of Braided Easter Challah today
Ingredients
Units
Scale
- 1 cup lukewarm water
- 2 teaspoons instant yeast
- 4 cups of flour (Up to 4 1/2 cups)
- 1/4 cup of sugar
- 2 teaspoons salt
- 2 big eggs
- 1 big egg yolk (keep the white)
- 1/4 cup of canola oil
Instructions
- In a bowl, mix the water, yeast, and a pinch of sugar.
- Let it sit for 5–10 minutes until it becomes frothy.
- In a separate bowl, mix the flour and salt.
- Make a well in the center of the flour mixture. Add the eggs, yolk, and oil. Gradually pour in the yeast mixture while mixing.
- Use a stand mixer to knead the dough for 6–8 minutes. If the dough is too sticky, add flour one teaspoon at a time until it forms a soft, smooth ball.
- Transfer the dough to a glass bowl, cover it with plastic wrap, and let it rest in a warm place for about 2 hours, or until it doubles in size.
- Divide the dough into 3 or 6 equal parts.
- Roll each piece into a rope about 16cm long.
- Braid the ropes as desired.
- Place the braided dough on baking paper, cover it with a tea towel, and let it rise for another hour.
- Mix the egg white with 1 tablespoon of water.
- Brush the mixture evenly over the dough just before baking.
- Preheat the oven to 350°F (180°C).
- Bake the bread for 30–35 minutes, turning it once halfway through to ensure even browning.
Notes
Created, Prepared, tried, and tested by Davida from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 2 slices
- Calories: 224
- Sugar: 5.2 g
- Sodium: 482.5 mg
- Fat: 2 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Carbohydrates: 43.6 g
- Fiber: 1.6 g
- Protein: 7 g
- Cholesterol: 55.6 mg
