Walnut Challah
Prep
2 hrs
Cook
35 mins
Servings
8
Difficulty
Medium
My family absolutely loves this walnut challah, and I'm so excited to share it with you. There's something magical about braiding this golden loaf fresh from the oven, and the best part is that it comes together in just three hours from start to finish. Walnuts are packed with heart healthy omega 3 fatty acids, making this indulgent bread surprisingly nutritious. What I appreciate most is how affordable and straightforward this recipe really is using simple pantry staples you probably already have at home. The warm honey and sesame seed topping create this gorgeous, glossy crust that looks like you spent hours in a professional bakery, but honestly, it's wonderfully manageable for any home cook.
Ella x
Ingredients
- 250 mlwarm water
- 7 gactive dry yeast
- 500 gall-purpose flour
- 3eggs(2 whole eggs plus 1 separated)
- 60 mlhoney
- 60 mlvegetable oil
- 5 gsalt
- 200 gwalnuts(roughly chopped and toasted)
- 5 gground cinnamon
- 30 gsesame seeds(for topping)
Detail level
Instructions
- 1
Dissolve yeast in warm water and let sit for 5 minutes until foamy. Add 2 whole eggs, honey, and oil, then mix well.
Tip: Ensure the water is between 40-45°C for optimal yeast activation.
- 2
In a large bowl, combine flour, salt, and cinnamon. Pour the wet mixture into the dry ingredients and mix until a shaggy dough forms.
Tip: Mix by hand or with an electric mixer for 8-10 minutes until the dough is smooth and elastic.
- 3
Fold in the toasted walnuts until evenly distributed throughout the dough.
Tip: Reserve a few walnut pieces to press onto the top of the loaf before baking for visual appeal.
- 4
Cover the dough with a damp towel and let it rise in a warm place for 90 minutes until doubled in size.
Tip: A turned-off oven with the light on creates an ideal proofing environment.
- 5
Divide the dough into three equal portions and roll each into a rope about 30 cm long. Braid the three ropes together and place on a lined baking sheet.
Tip: Keep the braid loose enough to allow for a final rise without cracking.
- 6
Cover the braided loaf with a towel and let it rise for another 45 minutes until puffy.
Tip: The dough should increase by about 50% in size, not double.
- 7
Preheat the oven to 190°C. Brush the challah with the beaten egg yolk and sprinkle with sesame seeds and reserved walnut pieces.
Tip: Use a pastry brush for even egg wash coverage, which creates a beautiful golden shine.
- 8
Bake for 35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: If the top browns too quickly, tent with foil for the last 10 minutes of baking.
- 9
Cool on a wire rack for at least 20 minutes before slicing to allow the crumb structure to set properly.
Tip: Slicing while still warm can result in a gummy texture.
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