Milk and Honey Challah
Enriching the classic challah recipe with milk and honey, this six-strand braided challah is a treat. Absolutely delicious on its own, and leftovers make perfect French toast.
Adding milk and honey to challah dough elevates this traditional bread to new heights of flavor and texture.
Whether served plain, with butter, or as the base for French toast, milk-and-honey challah adds an extra layer of indulgence and joy to every bite, making it a truly special addition to your baking repertoire.
Why is this the best challah recipe?
- Rich and Sweet: The addition of milk and honey provides a rich, sweet flavor that enhances the overall taste of the challah. The natural sweetness of honey pairs beautifully with the creamy texture of milk, creating a delightful balance.
- Soft and Moist: Milk contributes to a softer, more tender crumb, making the challah moist and delicious. The fats and proteins in milk help create a finer, more delicate texture compared to water-based doughs.
- Caramelization: The sugars in honey and the fats in milk help achieve a beautiful, golden-brown crust during baking. This not only makes the challah visually appealing but also adds a slight caramelized flavor to the crust.
- Natural Sweeteners and Dairy: Honey is a natural sweetener with trace nutrients and antioxidants, while milk provides calcium, protein, and other essential nutrients. This makes the challah not only delicious but also slightly more nutritious.
Ingredients and substitutes
- Flour – I like using bread flour for this challah. It gives a soft chew bread with a tender crust. But, for years, I have made this with all-purpose flour, and it works wonderfully too. So, use either bread or all-purpose flour.
- Milk – Traditionally, challah is made with water, but we use milk for this one. You can definitely use warm water (110°F). It is important that the water is warm, not hot. Hot water will kill the yeast, and cold water will not activate the yeast culture.
- Instant dry yeast – I like to use instant dry because I’ve always had great success with it.
- If you have to use active dry yeast, you will need 2 1/4 tsp or one packet.
- And if you use fresh yeast, you will need about 21 grams. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Sweetener – This is not necessarily a very sweet dough. Traditionally, honey is used, but sugar can be used too.
- Fat – Traditionally, oil is used in challah. I love to use butter for the rich flavor it provides.
- Egg – Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture. The egg is also a leavening agent that helps the bread rise.
Step-by-step: Milk and honey challah bread
- Yeast mixture – In a small bowl or measuring cup, combine warm milk (110°F), yeast, honey, butter, and eggs. Whisk and set aside to foam for 3 minutes.
- Dry ingredients – Measure the flour and salt (you can also use kosher salt) in a large bowl or the bowl of a stand mixer with the dough hook. Add the yeast mixture and combine well with a spatula or a wooden spoon.
- Knead – transfer to a well-dusted worktop and knead for 5 to 6 minutes by hand or in the stand mixer on medium speed for 4 to 5 minutes.
- First rise – When the dough is soft and shiny but still slightly sticky, shape it into a ball. Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap. Leave in a warm place. Let it rise for 60 to 90 minutes until it doubles in volume.
- Divide – When the dough is doubled in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then, roll into a small log. Then, using a bench scraper or knife, divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
- Ropes – Shape each into a ball. If necessary, let it rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video). A smaller challah can be rolled into shorter lengths.
- Braid the Challah: To braid the challah, follow these steps:
- Arrange the ropes parallel to each other and pinch the tops together.
- Spread them out so that there are three on the left and three on the right.
- Always start with the outermost rope and bring it to the center.
- From the right: Move the outermost right rope to the center.
- From the left: Move the outermost left rope to the center.
- Continue alternating sides, bringing the outermost rope to the center until you reach the end.
- Pinch the ends together and tuck them under the loaf.
- Second rise / Proof – Place on a baking sheet. Cover it with plastic wrap or a clean kitchen cloth and let it proof for 30 to 45 minutes or until it is almost doubled in size.
- Oven/ egg wash – 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4. Brush the bread with a beaten egg. Sprinkle a pinch of sesame seeds (or poppy seeds).
- Bake – If you make two challah breads with this dough, bake each for 20 to 25 minutes until they are nice and golden brown. If you make one large challah (as I have here), bake for 45 to 50 minutes until it is nice and golden brown.
- Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Troubleshooting
- Dough Doesn’t Rise: The yeast may have expired or not been activated properly. The water used might be too hot or too cold. Ensure the yeast is fresh and properly activated in warm water (110°F/45°C). If the environment is cold, allow the dough to rise in a warmer place, such as an oven with the light on or near a warm appliance.
- Challah is Dense: Insufficient kneading, over-proofing, or using too much flour. Knead the dough until it is smooth and elastic. Avoid adding excessive flour while kneading. Ensure the dough rises just until doubled, and not longer.
- Challah Spreads Too Much: The dough might be too wet or over-proofed. Make sure the dough is slightly tacky but not sticky. During the second rise, keep an eye on the dough to prevent over-proofing. Use a baking sheet with parchment paper to help the challah keep its shape.
- Challah Burns on Top but is Underbaked Inside: The Oven temperature may be too high, or the challah is positioned too high in the oven. Bake at the recommended temperature (350°F/175°C). If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking. Place the challah in the center of the oven for even baking.
- Challah is Dry: Overbaking or using too much flour. Bake until the challah is just golden brown and sounds hollow when tapped. Avoid adding too much flour during the kneading process.
- Uneven Braiding: Inconsistent dough ropes or incorrect braiding technique. Ensure each dough rope is the same length and thickness. Follow the braiding instructions carefully, starting with the outermost ropes and bringing them to the center consistently.
- Crust is Too Hard: Overbaking or not enough moisture in the dough. Bake for the recommended time and check for doneness. Adding a bit more water to the dough or using a steam tray in the oven can help achieve a softer crust.
Frequently asked questions
How long will this challah bread keep?
The challah will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out. Also, leftovers can be used to make French toast and bread pudding.
Can you freeze challah?
Absolutely, I do it every week. I cut the bread into slices. Place it in a reusable silicone storage bag and freeze it. When I need it, I just thaw slices in the microwave for 15 to 30 seconds.
Can I add fruits or nuts to this challah?
Yes, raisins, dried cranberries, and almonds are very common in challah and taste delicious.
Can I use all-purpose flour?
Of course, I have made challah bread for years with all-purpose flour before I had the luxury of bread flour, and it works equally well. Bread flour gives softer, chewier bread with a tender crumb.
Milk and Honey Challah Recipe
Enriching the classic challah recipe with milk and honey in this six-strand braided challah. Absolutely delicious on its own, and leftovers make perfect French toast.
Video
Ingredients
Total dough – 900 grams
- 240 grams (1 cup) Warm milk 110F
- 2¼ tsp (2¼ tsp) Instant dry yeast (or 21 g bakers fresh yeast)
- 30 grams (2 tbsp) Honey
- 30 grams (2 tbsp) Butter olive or cooking
- 100 grams (2 large) Eggs large
- 500 grams (500 g) Bread flour (or all-purpose flour)
- 9 grams (1¼ tsp) Salt
Method
- Yeast mixture – In a mixing bowl or measuring cup, combine warm milk (110°F), yeast, honey, butter, and eggs. Stir and set aside to foam for 3 minutes.240 grams Warm milk, 2¼ tsp Instant dry yeast, 30 grams Honey, 30 grams Butter, 100 grams Eggs
- Dry ingredients – Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.500 grams Bread flour , 9 grams Salt
- Knead – Transfer to a well-dusted worktop and knead for 5 to 6 minutes or in a stand mixer for 4 to 5 minutes. When the dough is soft and shiny but still slightly sticky, shape it into a ball.
- First rise – Place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until it doubles in volume.
- Divide – When the dough has doubled in volume, transfer it to a well-dusted, floured surface. Degas and reshape it into a small log. Then, divide the dough into six portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.
- Ropes – Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Roll each ball with a rolling pin on an unfloured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video). Smaller challah can be rolled into shorter lengths.
- Braid the Challah: To braid the challah, follow these steps:– Arrange the ropes parallel to each other and pinch the tops together.– Spread them out so there are three on the left and three on the right.– Always start with the outermost rope and bring it to the center.– From the right: Move the outermost right rope to the center.– From the left: Move the outermost left rope to the center.– Continue alternating sides, bringing the outermost rope to the center until you reach the end.– Pinch the ends together and tuck them under the loaf.
- Proof – Place on a baking tray. Cover with a plastic wrap or clean kitchen cloth and let proof for 30 to 45 minutes.
- Oven/Eggwash – About 20 minutes before baking, preheat the oven to 350°F /177°C / Gas Mark 4. Brush the bread with a beaten egg. Sprinkle with sesame seeds.
- Bake – If you make two challah breads with this dough, bake each for 20 to 25 minutes until they are nice and golden brown. If you make one large challah (as I have here), bake for 45 to 50 minutes until they are nice and golden brown.
- Cool – Remove and let cool on a wire rack for 5 minutes. Then, cover it with a clean kitchen cloth to keep it soft.
Notes
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- Use Fresh Ingredients: Make sure your yeast is fresh and active. Check the expiration date and proof the yeast before using it to ensure it’s working. Use good-quality all-purpose flour for consistent results.
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- Measure Accurately: For accuracy, use a kitchen scale to measure your ingredients, especially the flour. Too much or too little flour can affect the dough’s consistency.
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- Activate Yeast Properly: Dissolve the yeast in warm water (about 110°F/45°C) with a bit of sugar to activate it. Let it sit for 5-10 minutes until it becomes frothy.
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- Knead Thoroughly: Knead the dough until it is smooth, elastic, and slightly tacky but not sticky. This usually takes about 10 minutes by hand or 5-7 minutes with a stand mixer.
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- Allow Proper Rising Time: Let the dough rise in a warm, draft-free area until it has doubled in size. This can take 1 to 1.5 hours for the first rise. The second rise, after shaping, should be about 30-45 minutes until puffy.
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- Maintain Consistent Braiding: Divide the dough into equal pieces and roll them into uniform ropes. Follow a consistent braiding pattern, starting with the outermost ropes and bringing them to the center alternately.
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- Monitor Oven Temperature: Preheat your oven to 350°F (175°C) and use an oven thermometer to ensure the temperature is accurate. Bake in the center of the oven for even heat distribution.
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- Egg Wash for a Glossy Finish: Apply an egg wash made from a beaten egg yolk mixed with a tablespoon of water. This will give the challah a beautiful, glossy finish. If desired, sprinkle sesame or poppy seeds on top for added texture and flavor.
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- Check for Doneness: The challah is done when it is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
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- Cool Properly: Allow the challah to cool on a wire rack to prevent the bottom from becoming soggy. Let it cool completely before slicing to maintain its structure.
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- Practice and Patience: Braiding takes practice. Don’t be discouraged if your first few attempts aren’t perfect. The more you practice, the better your braids will become.
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- Experiment with Flavors: Once comfortable with the basic recipe, experiment by adding flavors like cinnamon, raisins, or other dried fruits to the dough for variety.
Equipment you will need
Nutrition
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Love the Challah recipes you have shared with us.
I have only started eating a Kosher diet only in the last 10 years or so, and have just started baking challah bread this year. Such a rewarding adventure.
On Using MIlk for Challah,
I was just wondering that if one substituted a non-dairy vegetarian milk substitute (that contains no animal protein), such as “Soy Milk;” or “Almond Milk,” would it:
1) Be able to be classified as “Kosher” according to Rabbinic standards, and
2) Would such a substitution have a negative impact on the structure of the bread?
Thank You for any time and attention you may have for my inquiry again for the recipe.
Sincerely,
Robert
Hey Robert. You can use Kosher soy or almond milk for this recipe. No problem at all. Thanks
You have no measurements on the ingredient list and you make it extremely hard to use your recipe I would very much like to make those but I can’t because you have no measurements
Bella. Of course, the list of ingredients is in the recipe card. The post is very detailed with step-by-step instructions, progress pictures, and video.
Plus there is a tab – jump to recipe – on top that takes you directly to the recipe card if you prefer to skip the reading.
Thanks
I’m puzzled. You didn’t like my accurate statement about challah/hefezopf and so deleted it?
Hey Scott, no I did not delete your previous comment, sometimes it takes longer to get through to all comments. Thank you for your feedback. Have a lovely day.
If it’s made with dairy it’s hefezopf, not challah. With limited exception, bread cannot be baked with dairy and still be kosher–it’s not then a dairy bread, it’s actually not kosher. This rule exists because bread is, or was, eaten with many meals and a loaf usually lasts for more than one, so someone might then accidentally eat a dairy loaf with meat.
Thank you for your feedback, Scott.
Thank you
How delicious does this look! You’ve made it look so easy too with the clear process shots, love it!
Thank you, Chris
I love that this is sweetened with honey, and I always love how comprehensive your recipe posts are. You make everything seem attainable! Thanks so much for your great recipes!
Thank you, Farah
Omg this Challah recipe looks absolutely amazing!! I’ve never made Challah from scratch before but your recipe inspired me to give it a try!
THank you, Anjali
This is beautiful – and I appreciate all of the helpful tips to make this. We love anything with honey, and the challah is such a great recipe.
Thank you, Alexandra
This is amazing, thank you for all the great advice to make this challah!
You are welcome Jess