Honeycomb Challah

• total tid: 4 hours 3 minutes

Ingredienser

My father was an incredible baker, known for his delicious sweet egg challah. I hope this recipe does his challah justice. 🥹

Comment “LINK” for the printable recipe + links to everything I used.

No mixer? No problem! This challah can absolutely be made and kneaded by hand.

SWEET EGG CHALLAH

8 cups (1,000 g) flour

2 heaping tbsp (30 g) dry yeast

1 cup (207 g) sugar

3 tsp (26 g) salt

2 large eggs

2 cups (475 ml) warm water

½ cup (100 g) oil

HONEYCOMB

2 cups sesame seeds

2 cups (475 ml) water

2 tbsp honey

Oil, for brushing

Fremgangsmåte

Add all challah ingredients except water to a mixer. Mix on low, slowly adding the water. Knead 12–15 minutes (20–25 minutes by hand). Shape into a smooth ball, cover and proof 2 hours or until doubled.

Line a 15-inch round pan with parchment and place a 4-inch oven-safe ramekin in the center.

Make 20 balls at 40 g each. Mix water + honey. Dip each ball, shake off excess and coat in sesame seeds. Arrange 7 around the ramekin and 13 around those.

For the border, make 4 strands at 100 g each. Twist 2 together and place around the top half. Repeat with the other 2 around the bottom.

Cover and proof 45 minutes.

Bake at 350°F for 40–45 minutes until golden.

Cool, remove the ramekin and replace with a bowl of honey, or fill the ramekin itself. Brush the plain twists with oil for a beautiful shine. 🍯✨

BONUS: Use the extra dough to make 2 chocolate babka rolls! Full instructions are in the printable recipe. 🍫

Shana Tova! May your new year be as sweet as this challah. 🍎🍯❤️