Glossy Braided Honey Challah
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
An egg, honey and oil dough is kneaded until silky, risen, plaited into a single three-strand loaf, glazed twice and baked to 88-90 °C in the centre.
Always check the labels of the products you use.
Method
- 1
Make the dough. Stir the flour, yeast and salt together. Whisk the honey, 2 eggs, yolk, oil and water, add to the flour and mix to a soft dough. Knead 10 minutes by hand or 6-7 minutes in a mixer until smooth and elastic.
- 2
Rise. Cover and leave 1.5-2 hours until doubled.
- 3
Braid. Divide into 3, roll each into a 40 cm rope slightly fatter in the middle, pinch the tops together and plait loosely. Tuck both ends under and lift onto the lined tray.
- 4
Prove. Brush with egg glaze, cover loosely and leave 45-60 minutes until puffy. Heat the oven to 180 °C (160 °C fan).
- 5
Bake. Glaze again, add seeds if using and bake 30-35 minutes until deep brown and 88-90 °C in the centre, covering with foil after 20 minutes if needed.
- 6
Cool. Cool on a rack at least 30 minutes before slicing.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl or stand mixer with dough hook
- cling film
- baking tray lined with baking paper
- pastry brush
- instant-read thermometer
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 246 kcal |
| Protein | 7.3 g |
| Carbohydrate | 34.9 g |
| of which sugars | 4.3 g |
| of which free sugars | 4.1 g |
| Fat | 8.4 g |
| of which saturates | 1.1 g |
| Fibre | 1.2 g |
| Salt | 0.78 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
