Sweet Challah Recipe - Allrecipes.com
Sweet Challah Recipe
  • READY IN 3 hr

Sweet Challah

Recipe by  

"This is a sweet bread that is really easy to make. It is so good that a 30-year-old man who was a guest at my Shabbat Table actually giggled when he ate it. The doughier you want the bread to be, the shorter you should bake it."

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Ingredients Edit and Save

Original recipe makes 4 loaves Change Servings
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  • PREP

    1 hr
  • COOK

    30 mins
  • READY IN

    3 hrs

Directions

  1. Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in 3 cups of flour to make a loose sponge.
  2. In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.
  3. Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.
  4. Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.
  5. Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2011

Amazing! ... If you like the sweeter version of classic challah. After all, who doesn't like the sound of more sugar? But if I could change one thing, don't let it rise too long otherwise the bread will lose its shape and turn into a blob of dough.

 
Most Helpful Critical Review
Dec 09, 2009

This is good one

 

16 Ratings

Jan 29, 2010

Tastes really good. I'm not very adept at braiding limp dough, so it looked odd. It does freeze well, though, so you could make it up ahead.

 
Jan 04, 2010

Used a lot less flour, maybe 2 1/2 cups less, just couldn't work it all in. Delicious, sweet, fairly easy to make! Thanks for sharing!

 
Jan 01, 2012

Wonderfully sweet and fluffy. I added raisins soaked in brandy and it was the perfect yom teruah bread.

 
Oct 01, 2010

This bread is great and my family can't get enough! The instructions on braiding are very helpful and the bread comes out golden and beautiful every time.

 
Oct 15, 2011

The recipe was outlined perfectly! (i'm not a huge bread maker and she described consistancy to perfection) my dough didn't double in size but it was a very nice dough to work with!

 
Jul 21, 2012

Really great rich, sweet challah. I used canola oil, and it was wonderful, when I used olive oil it didn't come out as good. Add chocolate chips for some variety

 

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Nutrition

  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 57 g
  • 18%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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