Cranberry and Walnut Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
This is one of my favorite recipes to make on Friday afternoons because it comes together in just two hours from start to finish. The combination of tart cranberries and crunchy walnuts transforms traditional challah into something special, and the whole wheat undertones pair beautifully with the golden honey sweetness. Walnuts are packed with omega 3 fatty acids, which are wonderful for heart health, making this not just delicious but genuinely nourishing. What I love most is how simple the process is, even if you've never braided bread before. The dough is forgiving and the dried cranberries add such lovely pops of color and flavor throughout. Every time I pull this from the oven, it fills my kitchen with the most amazing aroma, and my family can't resist tearing into it warm.
Ella x
Ingredients
- 500 gall-purpose flour
- 200 mlwarm water
- 3eggs(divided)
- 60 mlhoney
- 80 mlvegetable oil
- 8 gsalt
- 7instant yeast
- 150 gdried cranberries(roughly chopped)
- 120 gwalnuts(roughly chopped)
- 30 gsesame seeds(for topping)
Detail level
Instructions
- 1
Combine warm water and yeast in a large bowl, let sit for 5 minutes until foamy. Add 2 beaten eggs, honey, and oil, mixing until combined.
Tip: Ensure water is between 40-45°C for optimal yeast activation.
- 2
Gradually add flour and salt, mixing until a shaggy dough forms. Knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer until smooth and elastic.
Tip: The dough should be slightly sticky but hold together well.
- 3
Fold in the chopped cranberries and walnuts gently until evenly distributed throughout the dough.
Tip: Reserve some larger walnut pieces to press onto the surface for visual appeal.
- 4
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.
Tip: You can proof overnight in the refrigerator for deeper flavour.
- 5
Divide the risen dough into three equal portions. Roll each into a long rope about 35cm in length.
Tip: Keep unused dough portions covered to prevent drying.
- 6
Braid the three ropes together starting from the center, tucking the ends underneath. Place on a parchment-lined baking tray.
Tip: A tight, even braid creates a more professional appearance.
- 7
Cover the braided loaf with a cloth and let rise for 30-45 minutes until puffy and increased in volume.
Tip: It should spring back slowly when gently poked with a finger.
- 8
Preheat oven to 190°C. Brush the challah with the remaining beaten egg, then sprinkle sesame seeds and reserved walnut pieces over the top.
Tip: Use an egg wash for a shiny, golden finish.
- 9
Bake for 30-35 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom. Cool on a wire rack for at least 20 minutes before slicing.
Tip: Cover with foil if browning too quickly during baking.
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