Saffron Challah
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This saffron challah is my favorite way to bring something truly special to the table without spending hours in the kitchen. The saffron and cardamom give it this gorgeous golden hue and warm, exotic flavor that feels fancy but comes together quickly, in just over an hour from start to finish. What I love most is that saffron is packed with powerful antioxidants and anti inflammatory compounds, making this beautiful bread as nourishing as it is delicious. The turmeric adds an earthy note that ties everything together beautifully, while the sesame seed topping gives you that satisfying crunch.
Ella x
Ingredients
- 1 gsaffron threads(steeped in warm water)
- 120 mlwarm water(for saffron)
- 500 gstrong bread flour
- 7 ginstant yeast
- 8 gsalt
- 3eggs(room temperature)
- 50 mlhoney
- 60 mlolive oil
- 2 gground cardamom
- 1 gground turmeric
- 1egg yolk(for egg wash)
- 30 gsesame seeds(for topping)
Detail level
Instructions
- 1
Steep the saffron threads in 120ml of warm water for 10 minutes to release their colour and flavour.
Tip: Saffron blooms best in warm but not boiling water, which preserves its delicate essence.
- 2
In a large mixing bowl, combine the bread flour, yeast, salt, cardamom and turmeric. Mix these dry ingredients thoroughly.
Tip: Mixing spices with flour ensures even distribution throughout the dough.
- 3
Create a well in the centre of the flour mixture and add 2 whole eggs, the honey, olive oil, and the saffron-infused water. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or in a stand mixer until smooth and elastic.
Tip: The dough should be slightly sticky; add water sparingly if too dry, or flour if too wet.
- 4
Place the dough in an oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 90 minutes until doubled in size.
Tip: A warm kitchen corner or oven with the light on creates an ideal proofing environment.
- 5
Divide the risen dough into three equal portions and roll each into a long rope about 40cm in length.
Tip: Work gently to avoid degassing the dough too much.
- 6
Braid the three ropes together loosely, creating a traditional challah loaf shape. Place on a lined baking tray and cover with the damp cloth.
Tip: A loose braid allows room for the dough to expand and rise further.
- 7
Allow the braided loaf to rise for a further 45-60 minutes until puffy and light.
Tip: The loaf should increase by about one and a half times its size.
- 8
Preheat your oven to 190°C. Beat the remaining egg yolk with 15ml water and brush over the braided loaf, then sprinkle with sesame seeds.
Tip: Brushing with egg wash creates a beautiful glossy, golden finish.
- 9
Bake for 35-40 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom.
Tip: Cover loosely with foil if it browns too quickly before the inside is cooked through.
- 10
Cool on a wire rack for at least 20 minutes before slicing. This allows the crumb structure to set properly.
Tip: Slicing too early will result in a gummy texture; patience rewards you with perfect slices.
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