About the Recipe
No difficult braiding techniques, easy to make and absolutely beautiful for the Jewish New Year!
My father was an incredible baker, known around the world for his delicious sweet egg challah. I hope this recipe does his challah justice and that it brings something special to your holiday table.
I use a mixer because I think it does wonders for challah dough, but you can absolutely knead it by hand. You can also omit the eggs for an egg-free version.
And the best part? This recipe makes more dough than you’ll need for the honeycomb challah, so we’re turning the extra dough into two chocolate babka rolls. Nothing goes to waste!
Ingredients
Sweet Egg Challah Ingredients:
• 8 cups (1,000 g) all-purpose flour
• 2 heaping tbsp (30 g) dry yeast
• 1 cup (207 g) sugar
• 3 tsp (26 g) salt
• 2 large eggs (about 102 g)
• 2 cups (475 ml) warm water
• ½ cup (100 g) oil
For the Honeycomb:
• 2 cups sesame seeds
• 2 cups (475 ml) water
• 2 tbsp honey
• Oil, for brushing
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Preparation
Directions:
Add all the challah ingredients except the water to the bowl of a stand mixer. Begin mixing on low speed, slowly adding the warm water as the dough comes together.
Knead on low speed for a minimum of 12–15 minutes. If kneading by hand, knead for 20–25 minutes.
Lightly oil your hands. Remove the dough from the bowl and tuck and roll it until you have a smooth, round dome. Return the dough to the bowl, cover with plastic wrap and a clean kitchen towel and allow to proof for about 2 hours, or until doubled in size.
Shape the Honeycomb Challah
Line the bottom of a 15-inch round baking pan with parchment paper and place a 4-inch oven-safe ramekin in the center.
Separate 20 pieces of dough, weighing 40 g each. Roll each piece into a smooth ball.
In a small bowl, combine 2 cups (475 ml) water with 2 tablespoons honey. Place the sesame seeds in a separate bowl.
Quickly dip each dough ball into the honey water, allowing the excess to drip off, then generously coat it in sesame seeds.
Arrange 7 sesame-coated balls around the ramekin. Arrange the remaining 13 balls around the first circle, allowing the balls to touch.
For the twisted border, portion 4 additional pieces of dough at 100 g each. Roll each piece into a long strand. Twist 2 strands together and place the twist around the top half of the honeycomb. Twist the remaining 2 strands together and place around the bottom half.
Cover and allow to proof for about 45 minutes, or until beautifully puffed and nearly doubled in size.
Preheat the oven to 350°F.
Bake for approximately 40–45 minutes, or until the challah is beautifully golden.
Allow to cool. Remove the ramekin from the center and replace it with your serving bowl filled with honey, or simply fill the ramekin you baked it with.
Lightly brush the plain twisted border with oil to give it a beautiful shine.
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With the extra dough: Chocolate Babka Rolls!
Use the remaining challah dough to make two chocolate babka rolls.
Chocolate Filling:
• 1 cup (170 g) dark chocolate chips
• 1 tbsp neutral oil
• 1 cup (90 g) unsweetened cocoa powder
• 1 cup (190 g) granulated sugar
• ⅓ cup (80 ml) neutral oil
For Finishing:
• 1 large egg, beaten, for egg wash
• Sesame seeds, for sprinkling
Make the Chocolate Filling
Combine the chocolate chips with 1 tablespoon neutral oil. Melt in the microwave in short intervals, stirring between each one, or melt over a double boiler until completely smooth.
Add the cocoa powder, sugar and ⅓ cup oil to the melted chocolate. Mix well until everything is thoroughly combined and you have a rich chocolate filling.
Shape the Babka Rolls
Divide the remaining challah dough into 2 equal pieces.
Roll each piece into approximately a 10 × 5-inch rectangle.
Spread the chocolate filling evenly over each rectangle, leaving a small border around the edges.
Starting from the longer side, tightly roll each rectangle into a log.
Place the two logs on a parchment-lined baking sheet, leaving space between them. Cover and allow to proof for about 45 minutes, or until doubled in size.
Brush each roll with beaten egg and sprinkle with sesame seeds.
Bake in a preheated 350°F oven for approximately 40 minutes, or until beautifully golden and baked through.
You’ll end up with a beautiful honeycomb challah for the center of your holiday table AND two chocolate babka rolls from the same batch of dough.
Shana Tova! May your new year be as sweet as this challah.