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Challah Knots - pillowy soft yeast buns tied up in a knot. Easy and fail-proof challah recipe that yields amazing bread that you can't stop eating.
What Is Challah Bread
I have always wanted to make challah bread, the pretty braided Jewish bread that is both delicious and such an eye-candy to look at.
I am a sucker when it comes to pretty bread.
What I love most about this recipe is the golden brown, shiny exterior, but the pillowy soft and cottony interior. While Challah is a Jewish bread, you don’t have to be a Jewish to enjoy this amazing recipe.
Ingredients For Challah
- Eggs
- Unsalted butter
- Flour
- Sugar
- Yeast
See the recipe card for full information on ingredients.
Frequently Asked Questions
It’s a delicious bread that has a bit of a crust with a spongey inside. It’s delicious with many meats and butter.
Challah is essentially just yeast dough that has been enriched with eggs and oil, and some sugar.
This recipe has 399 calories per serving.
What To Serve With Challah Bread
This dish is best served with butter. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Challah Bread
Ingredients
- 5 egg yolks
- 3 tablespoons unsalted butter, melted and cooled
- 3/4 cup water
- 1 egg white, beaten, for glazing
- 3 cups bread flour, + 2 tablespoons
- 1/2 cup sugar
- 1 1/4 teaspoons fast-acting yeast
- 1 teaspoon kosher salt
Instructions
- In a medium bowl, whisk together the egg yolks and butter. Add the water and whisk until well combined. Set aside.
- Using a stand mixer with a paddle attachment, combine the flour, sugar, yeast, and salt. Add the egg yolk mixture and mix for about 1 minute, or until well combined. Switch to the dough hook and knead on medium speed for about 10 minutes. The dough should be soft; add a little more flour if it’s too sticky.
- Preheat the oven to 350°F (176°C). Transfer the dough to a clean, oiled bowl. Cover it with a kitchen towel and let it rise in a warm place, or in a 100°F (37°C) warm oven, for about 60–70 minutes, or until spongy.
- Turn out the dough onto a flat surface dusted with flour. Knead it by hand and cut it into 6 equal pieces. Cover with a towel and let it rest for about 15 minutes.
- Line a baking sheet with parchment paper. Roll each piece of dough into a log about 10 inches (25 cm) long. Fold the log into a knot (refer to the video in my Garlic Parmesan Dinner Roll recipe).
- Transfer the knots to the baking sheet and brush them with the beaten egg white. Let them rise for about 30 minutes, or until puffy. Repeat the egg wash and sprinkle with salt.
- Bake for about 20 minutes, or until the challah knots are golden brown and shiny. Remove from the oven and serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make these regularly. I am kosher. The recipe I have used , as directed by my sister sue is from Saveur magazine. It is completely nondairy (parve) beyond relish. 12 challah knots. Figure no less than to per person with a meat meal. If dairy serve white whippped butter or any smeers u like. Trust me you’ll love them!!!!
Hi Berta, thanks for your tips. :)
No doubt, This recipe looks so delicious in those beautiful pictures!!! Love all those super healthy ingredients!!!
These look delish!
Looking very yummy and crispy. Seems that it would be something sweet and enjoyable dessert
We merely followed a recipe. Why is it not a challah when you use butter?
It is not kosher.
I see, thanks for the clarification.
PS. Apropos my last post a few seconds ago; I forgot to say that Challa is a bread which is traditionally used on Shabbat (The Sabbath – from the appearance of the first three stars on a Friday night, when the father or head of the house breaks the bread (Challa) at the evening meal.
You are spot on Mary. This Challa is NOT Kosher. Having studied at a Yeshiva (No I am not Jewish, but lived and practised Ultra Orthodox Judaism for three years) Orthodox Jews do not mix milk and meat in the same meal. (Milichig/Fleishig). This recipe uses BUTTER; a milk product. I remember eating Chopped Liver with Challa on Shabbat and I would be extremely surprised if my Jewish Hosts who were congregants of the Adas Israel (An Ultra Orthodox Schule) had butter in their Challa. Sorry Bee.
If you use butter, you cannot eat it when there is a meat dish on the menu as the bible says you cannot mix milk and meat.
Thanks for the information, I have no idea. Very interesting to know.
Actually, the Bible says not to boil a young goat in its mother’s milk. Exodus 23:19b. Rabbinical tradition has expanded the interpretation of that single sentence to what is modern kosher. Not all of us follow that tradition.
Personally, I am looking forward to making these this week. They look delicious and will be a fun change from regular challah bread! Shalom
Thanks Elisa! I hope you will like these challah knots! :)
The scriptures clearly say, do not boil a kid in It’s mother’s milk!