Sweet Challah by Marcy



Marcy challah
A KosherEye Signature Recipe
This sweet challah is absolutely delicious for Yom Tov, and for that matter, anytime. It is a treasured recipe by an amazing cook, baker, and daughter.


3 cups warm water
3 cups flour (take this from your 5 lb bag of flour)
1/4 cup yeast
8 eggs  (We like a very rich challah, but 5 eggs will  work as well)
2 cups oil
1 cup honey
1 cup sugar
1 tbsp vanilla
2 tbsp salt
5 lb bag bread flour, such as King Arthur brand 
1 additional egg and 3 teaspoons water for final eggwash (optional)


Step 1 – The Slurry:
In a medium bowl: mix water, flour and yeast and let sit for approximately 10 minutes until bubbly and growing. This is the slurry. 
Step 2:
In a large mixing bowl, combine the rest of the ingredients (except the remainder of the 5 lbs. of flour and the egg wash ingredients). Mix well.
Add slurry to the mixture and combine well. Then add the 5 lb. bag of flour. Mix with wooden spoon and then by hand.  Knead until dough is fully combined and has good consistency.*  Add a little flour if dough is too sticky.  Form into large ball, place in large oil greased bowl, cover and let rise for two – three hours. You can also put the batter in the refrigerator to rise over night. 
Step 3:
Take the dough and make a bracha.
Step 4:
If challah has been refrigerated, let sit at room temperature for about an hour. Then, punch down dough.  Shape challahs as desired.  Let shaped challahs rise for 45 minutes. Bake in preheated oven at 325 for approx. 25 – 30 minutes. Watch the challahs….every oven cooks differently. If desired,  brush on egg wash*  (egg yolk and a little warm water) before baking, when ready to place in oven. Check challah after 25 minutes.  Continue baking until it is brown on top, perhaps 5 additional minutes. Challah is done when it sounds hollow when tapping, or reaches an internal temperature of 190 degrees. 
*Tip: Instead of brushing on egg wash at this point, another option is to bake challahs for 20 minutes and then take them out to brush on egg wash, then bake them for another 5 or 10 minutes as needed to brown. 
This challah recipe can be made using a large stand mixer – such as the Bosch, which can mix up to 5 lbs of flour. 
For Yom Tov, we love the sweet, cake–like topping of this optional frosting. If using a frosting, egg wash is unnecessary.

Recipes: Bread, Challah, Parve, Kosher

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