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Sweet Egg Challah

4.6
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PREP TIME
60 min
COOKING TIME
30 min
TOTAL TIME
180 min
SERVINGS
20 servings
Dinner Jewish
Sweet Egg Challah
Ingredients
  • 1 tablespoon active dry yeast
  • 1/3 cup white sugar
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 3 cups all-purpose flour
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tablespoon salt
  • 6 cups all-purpose flour, or as needed
  • 2 teaspoons white sugar
  • 1 egg
  • 1 teaspoon vegetable oil
  • 1 teaspoon water
Instructions
1
Combine yeast and 1/3 cup sugar in a large bowl, then gradually add 2 cups of warm water. Allow the mixture to rest for about 5 minutes, until a creamy layer forms on top. Mix in 3 cups of flour to create a loose sponge-like texture.
2
In a separate bowl, combine 1 cup sugar, 1/2 cup vegetable oil, 4 eggs, and 1 tablespoon salt. Blend the ingredients together until well combined, then gradually add the flour mixture to the bowl until a smooth dough forms. The dough should be slightly sticky, but not too wet that it sticks to your hands.
3
Transfer the dough onto a floured surface and knead for 5 minutes, developing the gluten in the dough. Shape the dough into a compact round shape and place it in an oiled bowl, turning to coat the dough evenly. Cover the bowl with a cloth and let it rise in a warm area until it has doubled in volume, approximately 1 hour.
4
Punch down the dough and knead for another 5 minutes, until it becomes smooth and elastic.
5
Prepare a baking surface by greasing the sheets or lining them with parchment paper. In a small bowl, whisk together 2 teaspoons sugar, 1 egg, 1 teaspoon oil, and 1 teaspoon water to create a glaze. Refrigerate the glaze until it's needed.
6
Cut the dough into 4 pieces, then cut each piece into 3 smaller pieces to create 12 individual dough ropes. On a floured surface, roll out the dough ropes into thin strips about the thickness of your thumb and 12 inches long. The ropes should be fatter in the middle and thinner at the ends.
7
Braid 3 of the dough ropes together, starting with the rightmost rope and moving it to the left over the middle strand. Take the leftmost rope and move it over the new middle strand, repeating the process until the loaf is braided. Pinch the ends together and fold them underneath for a neat appearance.
8
Repeat the braiding process with the remaining dough ropes. Place 4 loaves onto the prepared baking sheets and let them rise in a warm place until they have doubled in volume, approximately 30 to 45 minutes.
9
Brush the egg glaze coating onto the tops of the loaves, reserving the remaining glaze. Preheat the oven to 350 degrees F (175 degrees C) and bake the loaves for 20 minutes. Remove them from the oven and brush another glaze coating onto the tops of the loaves.
10
Continue baking until the tops are shiny and golden brown, approximately 5 to 10 minutes more. Let the loaves cool before cutting.