Chilli Challah
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This is my favorite way to transform traditional challah into something with real kick. I love how the fresh chillies bring heat while the cumin and garlic add depth to this beautiful braided loaf. Red chillies are packed with vitamin C, which boosts immunity, and they really shine when baked into soft, golden bread. What makes this recipe so approachable is that it comes together in just over an hour from start to finish, making it perfect for a weekend bake without the fuss. The honey keeps everything beautifully moist while balancing the spice, and honestly, once you master this one, you'll be making it constantly.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm water
- 2fresh red chillies(finely minced)
- 60 mlolive oil
- 40 ghoney
- 10 gsalt
- 7 ginstant yeast
- 3garlic cloves(minced)
- 15 gcumin seeds(toasted)
- 30 gsesame seeds(for topping)
- 1egg(for egg wash)
Detail level
Instructions
- 1
Combine warm water, honey, and yeast in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: Water temperature should be around 40°C for optimal yeast activation.
- 2
In a large mixing bowl, combine flour and salt. Create a well in the centre and pour the yeast mixture along with olive oil. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
Tip: If the dough is too sticky, dust with a little more flour gradually.
- 3
Fold the minced chillies and garlic into the dough along with toasted cumin seeds, distributing them evenly throughout. Cover and let rise for 90 minutes until doubled in size.
Tip: Reserve some cumin seeds for sprinkling on top before baking for extra flavour.
- 4
Turn the dough onto a floured surface and divide into 3 equal portions. Roll each portion into a long rope about 40 cm in length.
Tip: Make the ropes as even as possible for a symmetrical braid.
- 5
Braid the three ropes together on a lined baking tray, tucking the ends under neatly. Cover and let proof for 45 minutes.
Tip: A loose braid will expand more evenly during baking.
- 6
Preheat oven to 200°C. Brush the braided loaf with beaten egg wash and sprinkle generously with sesame seeds and any remaining toasted cumin seeds.
Tip: The egg wash creates a beautiful golden-brown colour and slight shine.
- 7
Bake for 35 minutes until the loaf is deep golden brown and sounds hollow when tapped on the bottom.
Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- 8
Remove from the oven and cool on a wire rack for at least 15 minutes before slicing and serving.
Tip: Cutting too early will result in a gummy crumb; patience rewards you with perfect texture.
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