Walnut Challah

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.