- 1 cup warm water
- ½ cup granulated sugar divided
- ¼ ounce 1 packet active dry yeast
- ¼ cup vegetable oil
- ¼ cup honey
- 4 large eggs divided
- 6 cups all-purpose flour
- 2 tsp kosher salt
- Flaky sea salt for garnish (optional)
- In a mixer, combine warm water and 1 tablespoon of the sugar to dissolve. Sprinkle the yeast on top. Let sit 5-10 mins until foamy.
- Add the rest of the sugar, oil, honey, and 3 eggs.
- Whisk on medium until combined.
- Switch to the dough hook.
- Add 5½ cups flour and salt.
- Knead on low and slowly raise the speed to medium.
- Knead 3-4 mins until smooth.
- If sticky, add more of the flour.
- Move to a floured surface and form a ball.
- Place in an oil greased bowl and cover with plastic.
- let double in size 90 mins -2hours.
- Divide dough into 6 strands and layv on parchment lined sheet pan. Braid it.
- I followed this video.
- Beat the last egg and brush it on your challah.
- Let it rise again, uncovered about 1 hour. until doubled in size.
- Preheat the oven to 350°F.
- Brush the challah again with the egg, then sprinkle with flaky salt, if using.
- Bake, rotating halfway, for 35-40 mins, until golden brown.
Adapted from Jake Cohen’s recipe