Challah Bun
Learn how to make braided Challah Buns perfect for Shabbat, or Holidays like Thanksgiving, Easter, and Christmas. This user friendly recipe makes a baker out of anyone with easy to follow steps.
Equipment
Ingredients
- ¾ cup warm water
- 2 ¼ teaspoons yeast
- 4 cups all-purpose flour loosely measured, or 500 grams
- ¼ cup sugar
- 1 ½ teaspoons salt
- 3 Tablespoons vegetable oil I used avocado
- 2 eggs + 1 egg yolk
Instructions
Make the Dough:
- Start by proofing the yeast by measuring warm water (not hot!) and mixing in the yeast and a small amount of the sugar. Let sit until it starts to foam, about 2-5 minutes.
- Measure the flour, sugar, salt, eggs, egg yolk, and oil into the bowl of stand mixer with the dough hook attachment or into the bowl of a bread machine set to the "dough" setting. Add the water/ yeast mixture and press start if using a bread machine, otherwise knead for 10-12 minutes until the dough is soft and smooth. If using a stand mixer, transfer to dough to an oiled bowl and cover with saran wrap and let rise until doubled in size, 40-75 minutes depending how warm your kitchen is.
Form the Dough:
- After the dough has risen, punch it down and divide the dough into 10 equal sized pieces. For best results, use a scale. Divide each of those pieces into 2 and roll them into 10 inch long pieces. Roll them in a very small amount of flour after- this will help them maintain their shape and definition while baking.
- Squish two of the 10-inch strands together on an end. (I highly recommend you look at pictures above for reference or the movie below for a great visual). Twist the 2 strands together then shape the whole thing into an upside down "u". Cross one end over the other, leaving a small hole above where they cross. Tuck the end on the bottom up an over the th other end and into the hole. Bring the other one around the back to meet the first end. Squish the ends together then turn the bun over so the pinched ends are on the back. Repeat until all 10 buns have been formed.
- Place on a parchment lined baking sheet and cover with a damp tea towel. Allow to rise until puffy, about 20 minutes for a warm kitchen and up to 30 for a cooler kitchen. About 15 minutes before baking, preheat the oven to 350° F.
- When they're done rising, make the egg wash by whisking one egg + 1 Tablespoon water together in bowl. Use a pastry brush to brush the egg wash over each roll. Top with sesame or poppy seeds, if desired.
- Bake for 18-23 minutes, until deep golden. Allow to cool 5 minutes and enjoy!
Video
Nutrition
Serving: 1challah bunCalories: 240kcalCarbohydrates: 43gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 351mgPotassium: 60mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 0.002mgCalcium: 9mgIron: 2mg
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