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Frosting & Fettuccine

Home » Recipe Search » Breakfast

Sep 17, 2020(last updated October 31, 2021)

The Best Challah Recipe

3.78 from 9 votes
BySam Adler
Jump to Recipe

This post might have affiliate links, please check out my full disclosure policy.

This challah recipe showcases a 6 strand braid with a sweet cinnamon sugar topping. With a video tutorial and an easy recipe to follow, you can skip the trip to the bakery and make your own!

6 strand challah braid sliced on the bottom on a white surface.

Have you ever felt intimidated by braiding challah? Or feel personally victimized by a yeast dough recipe? I can’t tell you how many times people tell me they are afraid of making a recipe because it requires yeast.

I’m here to tell you that it is not that scary and that you, yes you, can do it. 

Let’s start with this easy challah recipe

It makes one large loaf which means it does not require a whole entire 5 lb bag of flour like some other recipes do. 

I’m using Bob’s Red Mill Unbleached Enriched Artisan Bread flour. Bob’s is sponsoring this post in partnership with The Bakefeed (thank you!) but I would in all honesty always tell you to buy a good high quality bread flour like Bob’s Red Mill. 

 It makes a world of a difference!

Another great thing about this recipe is that you also do not have to do this by hand because your stand mixer is going to do all the work for you! 

There are only a few things you need to know about making challah before you start.

Working with yeast

This is what you need to know about yeast:

  • It needs warm-ish water and a few minutes to activate 
  • Once activated it will have bubbled up and look like foam
  • It feeds on sugar
  • If the water is too hot you can kill it
  • If you give it too much salt you can kill it
  • If it’s been sitting in your cabinet for 1+ years it could be dead

Let’s break it down.

The water temperature is where people tend to freak out and not know if they are killing the yeast or not. 

How hot is too hot?

Think about it like this, if you can stick your finger in the water and leave it there for 5 seconds comfortably it’s good. If not, it’s too hot.

You’ll know that your yeast is alive when it starts to bubble up and foam or when your dough doubles in size.

If your dough does not rise, you have to restart with fresh yeast. There is no resurrecting dead yeast.

Let’s move on!

Ingredients:

Ingredients for challah

There’s a couple I want to point out here:

 1. Use a high quality bread flour like Bob’s Red Mill. All purpose flour will 100% work but bread flour is always better for making bread. 

It has a higher amount of protein than regular flour which will help the gluten form. Gluten is what gives bread it’s characteristics like elasticity and a good chewy texture.

2. We’re using active yeast in this recipe, it comes in small pre measured packets of 2 ¼ teaspoons and all you need is one!

How to make it

First measure out all your ingredients so you have them at the ready when you need them. Make sure to follow the recipe instructions because some of the ingredients need to be divided. 

The challah dough requires several rise times so it will take some time. It’s worth it though!!

Start by activating the yeast in ½ cup of warm water and mixing it with 1 cup of flour in the bowl of your stand mixer. Mix with the paddle attachment until it comes together. The dough will be sticky and need to rise for a half hour.

When the dough has doubled in size add 4 more cups of flour, sugar, and salt. Whisk together the eggs, oil, honey and remaining water in a separate bowl (I like to just do this in a measuring cup) and then add it to the dough. 

  • Before rise
  • Yeast mixture doubled in size in a mixing bowl
    After Rise

Switch to the dough hook on your mixer and let it knead the dough on low speed for about 5 minutes. 

The dough will be slightly sticky but not overly so. If you find that it’s very sticky you can start adding in that last 1/3rd cup of flour slowly- about 1 tablespoon at a time. 

challah dough in a mixing bowl

Turn the dough out onto a lightly floured surface and shape it into a ball. The dough should not be overly sticking to your counter. It should be smooth and easy to move around with only a slight amount of tack to it.

Pour 2 teaspoons of oil in a large bowl and add the challah dough. Cover with a clean kitchen towel and place it in a warm place to rise for about 2 hours. It will double in size.

  • Knead into a smooth ball
  • Cover with oil in a bowl
  • Doubled in size

Turn out the dough again onto a floured surface, it will deflate a little, that’s okay! Line a baking sheet with parchment paper.

Making a 6 strand braid

Divide the dough into 6 equal parts. Roll them into long ropes and line them up next to each other.

Group 3 strands together at the top by pinching them, then do the same for the second set of 3. 

You should have 2 sets of 3 strands. Next group them all together by pinching them at the top.

Cross outer ropes over each other, with the right outer rope going over top of the left outer rope. Then bring the now outer left rope to the center and the second rope from right over to the left.

a 6 strand braided challah on a piece of parchment paper on a sheet tray

Next take the outer strand on the left (that you just brought over) and bring it to the middle. Then take the second strand from the right and bring it across to the left.

Now take the outer strand on the right and bring it to the center. Next take the second strand from the left and bring it across to the right side. 

Continue going in that pattern bringing the outer strand into the middle and then crossing it with the second strand over the braid.

For visual learners, please watch the video!

It will be so much easier to do and will show you that it really isn’t that complicated.

When you get to the end of the strands, cross them over as much as you can, then tuck them underneath themselves and give it one more pinch.

Rise

Place the challah on the parchment paper and leave it again in a warm place to rise one more time.

I like to turn on my oven that is under my stove top and place the challah on the stove. The residual heat is warm and will help the challah rise. 

Cinnamon sugar topping

While the challah is rising, prepare the toppings.

You will need:

  • 1 egg
  • Water
  • ¼-½ teaspoon ground cinnamon
  • 1 tablespoon sugar

Mix the egg with the water in a small bowl. Next, mix the cinnamon and sugar in another bowl. When the challah has risen and puffed up, brush it with the egg wash and then sprinkle with the cinnamon sugar.

Cinnamon sugar topped challah on a sheet tray

The egg wash is what will give the challah it’s sheen, and the cinnamon sugar topping will make it sweet!

Bake

Bake the challah on 350 degrees Fahrenheit for 35-45 minutes. The challah should be golden brown and it will smell like heaven in your house!

Challah sliced on a piece of white parchment paper

How to store

I like to store challah in a paper bag to keep the texture of the crust. If you dont have that option, store in a large zip top plastic bag. 

How to freeze

Wrap the challah really well in tin foil and then in either plastic wrap or a freezer safe bag. It will stay fresh for up to 6 months. Defrost at room temperature!

What you can do with challah

Besides for devouring it whole?

Omg so many things!

This recipe, because it is sweet, would be amazing as french toast. If you leave off the topping it would make a mean grilled cheese sandwich. 

We also really like to dip it in soups, serve it with dips, or just spread some good butter on it as a snack.

Challah slice with butter slathered on top

We eat challah every friday night and saturday and let me tell you, WE NEVER GET SICK OF IT!

I would love to hear if you made this recipe! Please let me know what you think by leaving a rating and a review!

This post was sponsored by Bob’s Red Mill in partnership with The Bake Feed, but all opinions are my honest own!

Challah braid with the end cut off on a gray surface next to a bag of flour
6 strand challah braid sliced on the bottom on a white surface.

Cinnamon Sugar Challah Recipe

This challah recipe showcases a 6 strand braid with a cinnamon sugar topping. With a video tutorial and an easy recipe to follow, you can skip the trip to the bakery and make your own!
3.78 from 9 votes
Print Pin SaveSaved! Rate
Course: Bread & Breakfast
Cuisine: jewish
Keyword: challah, challah recipe, how to make challah
Prep Time: 30 minutes
Cook Time: 35 minutes
Rise Time: 3 hours 30 minutes
Servings: 12 people
Calories: 301kcal
Author: Sam Adler

Equipment

  • Stand mixer

Ingredients

  • 1 cup lukewarm water (240 grams), (85°F/29°C to 90°F/32°C), divided
  • 2 1/4 teaspoons active dry yeast (7 grams)
  • 5 1/3 cup bread Flour (677 grams), divided
  • 3 tbsp granulated sugar (36 grams), divided
  • 1 tbsp kosher salt (9 grams)
  • 3 eggs (150 grams), large, room temp and divided
  • 1 egg yolk (19 grams), large, room temperature
  • 1/4 cup vegetable oil (56 grams)
  • 1/4 cup honey (85 grams)
  • 1 tbsp water (15 grams)
  • 1/4 tsp ground cinnamon (0.67 grams)

Instructions

  • In the bowl of a stand mixer, whisk together ½ cup (120 grams) lukewarm water and yeast by hand until dissolved. Add 1 cup (127 grams) flour; using the paddle attachment, beat at low speed until combined, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 30 minutes.
  • Add 4 cups (508 grams) flour, 2 tablespoons (24g) sugar, and salt to yeast mixture.
  • In a medium bowl, whisk together 2 eggs (100 grams), egg yolk, oil, honey, and remaining ½ cup (120 grams) lukewarm water. Add egg mixture to flour mixture. Switch to the dough attachment, and beat at low speed until a smooth, elastic dough comes together, 5 to 6 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, beating until dough is slightly tacky. Turn out onto a very lightly floured surface, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
  • Line a baking sheet with parchment paper.
  • Punch down dough, and turn out onto lightly floured surface. Divide into 6 even portions (about 198 grams each). Roll each portion into a 22-inch-long rope. Group 3 ropes together and pinch at the top. Group the second set of 3 ropes and pinch again. Bring the 2 sets together and pinch them at the top. You should have 6 ropes pinched together at the top. Cross outer ropes over each other with over each other, with the right outer rope going over top of the left outer rope. Then bring the now outer left rope to the center and the second rope from right over to the left. Continue by bringing the outer right rope to the center and then the second rope from left over the braid. Continue repeating the pattern until the end. Tuck ends under, and place on prepared pan. Cover loosely with a clean kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
  •  Preheat oven to 350°F (180°C).
  • In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Generously brush loaf with egg wash. In another small bowl combine 1 tablespoon (12 grams) of sugar with ¼ (about 0.67 grams) teaspoon cinnamon. Sprinkle the challah with the cinnamon sugar mixture.
  • Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 45 minutes, covering with foil to prevent excess browning, if necessary. Let cool on pan for 10 minutes. Remove from pan, and place on a wire rack. Serve warm or at room temperature.

Notes

This recipe makes one large challah braid. You can divide the dough into smaller portions to make smaller challahs.
Make sure to decrease the baking time if you are making them smaller!

Nutrition

Nutrition Facts
Cinnamon Sugar Challah Recipe
Amount Per Serving (1 g)
Calories 301 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 57mg19%
Sodium 601mg26%
Potassium 96mg3%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 9g10%
Protein 9g18%
Vitamin A 81IU2%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

106 shares

Filed Under: Breakfast Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Ariella says

    September 17, 2020 at 7:53 pm

    I am ALWAYS dividing 5# recipes to make more manageable amounts. Gonna be making this for R’H, thanks Sam.

    Reply
    • Sam says

      September 21, 2020 at 2:43 pm

      Thanks Ariella!! I know, I have done the same! Thank you so much for your comment! Shana Tovah!

      Reply
  2. Laura | Tutti Dolci says

    September 25, 2020 at 1:44 pm

    5 stars
    This was my first time making challah and my loaf turned out so well! The braiding video is so helpful for visual learners like me, and I can’t wait to use my leftover slices to make French toast! 🙂

    Reply
    • Sam says

      October 04, 2020 at 8:28 pm

      Thank you SO much Laura! I am so so honored that you used this recipe as your first challah! So happy you enjoyed! XO

      Reply
  3. Roberta Dall'Alba says

    October 10, 2020 at 12:18 pm

    5 stars
    Saaaam! Did this today! We loved it (I know we should wait until cooled down but we immediately tried it 😂)

    Reply
    • Sam says

      October 12, 2020 at 8:40 am

      YAY Roberta I am so so happy to hear this!! Thank you so much for trying it, haha hot challah is the best!!!

      Reply
  4. Lee says

    November 26, 2021 at 7:15 am

    Sam, can you give us a recipe for whole wheat challah? Thanks

    Reply
    • Sam Adler says

      November 27, 2021 at 6:57 pm

      I can work on it!

      Reply
  5. Lee says

    November 27, 2021 at 7:00 pm

    wonderful. Can’t wait

    Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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