Bakery
Round Braided Challah
3 hServes 4Nutri-Score C€€
C
3 h
3 hRound Braided Challah
what you need
Ingredients
water (lukewarm)Beverages330 ml
dry yeastPantry10 g
sugarPantry75 g
saltSpices15 g
olive oilPantry75 ml
flourGrains750 g
sesame seeds (for coating the thick strand)Nuts & seeds20 g
per serving
Nutrition
885kcal
- Carbs
- 148 g
- Proteins
- 22 g
- Fat
- 23 g
what you’ll use
Tools
Mixing bowl
Kitchen scale
Baking tray
Oven
step by step
Method
- Step 1
Make the dough
- Combine the water, dry yeast, sugar, salt, olive oil and flour in a bowl.
- Knead until a smooth, elastic dough forms.
- Step 2
Let the dough rise
- Cover the dough and let it rise until doubled in volume.
- Step 3
Divide the dough
- Divide the dough into 4 main braided parts, each made of 4 strands of 60 g (16 strands in total, 240 g per challah).
- Set aside 240 g of dough for the thick strand and 20 g for the tiny ball for the top of the crown.
- Step 4
Roll the strands
- Roll each of the 16 strands into a length of 60 cm (24 inches).
- Roll the thick strand into a length of 75 cm (30 inches) and coat it with sesame seeds.
- Roll the small dough ball for the top of the crown.
- Step 5
Braid the challah
- Braid each of the 4 parts using the 4-strand classic technique.
- Arrange the braided parts into a round crown shape.
- Wrap the sesame-coated thick strand around the base and place the small ball on top of the crown.
- Step 6
Bake
- Bake without egg wash at 175 °C (350 °F) until golden, depending on your oven.