Honey Walnut Challah
A sweet, nutty challah that is perfect for Sunday mornings or Rosh Hashanah!
Equipment
- 1 Stand mixer fitted with dough hook
Ingredients
- 1 packet instant yeast
- 1 tbsp sugar
- 1 1/2 cups lukewarm water divided
- 2 large eggs
- 1 large egg yolk
- 1/3 cup honey
- 1/4 cup butter melted
- 2 tsp kosher salt
- 1 cup walnuts chopped
- 4 1/2-5 cups all purpose flour
Egg wash
- 1 large egg
- 2 tbsp water
- sesame seeds optional
Instructions
- Combine the yeast, sugar, and 1/2 cup water in the bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or "bloom". If the yeast does not bloom, you may need to get fresher yeast.
- Add the remaining water, eggs, egg yolks, honey, and butter, mixing to combine. Place the mixing paddle with the dough hook.
- Add the flour and salt, one cup at a time, mixing on low using the dough hook. Knead until soft, and tacky, but not sticky, adding more flour, as needed.
- Transfer to a clean, oiled bowl. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, preheat the oven to 350°F. Line a baking tray with parchment paper.
- Punch down the dough to remove and air bubbles, and transfer to a floured surface.
- Cut the dough into 6 even pieces, roll each piece into a rope approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.
- Braid the challah according to your preference.
- Make the egg wash: whisk together the egg and water, brush overtop the braided challah and sprinkle with seeds, if using.
- Bake for 40-45 minutes, turning the tray halfway through, and brushing with additional egg wash.
- Enjoy!