How long does it take to make Braided Challah?

Challah dough is rich in eggs, oil and sugar or honey (per kilo of flour, about 2 eggs and 4 yolks, 120 ml oil and 100 g sugar), and after braiding it rises again for 40 minutes to an hour.

3 hr 16 minTotal

25 minActive time

2 hr 51 minSetting

Step by Step

#	What to do	How long
1	Mix the flour, yeast, sugar and salt in a large bowl	1 min
2	Add the lukewarm water, eggs and oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour and a half in a warm place	1 hr 30 min
4	Punch down the dough, divide it into 3 equal balls and roll each one into a long rope	1 min
5	Braid the ropes and place the braid on a baking sheet lined with parchment paper	1 min
6	Let rise again 45–60 minutes	52 min
7	Preheat the oven to 180°C (355°F)	12 min
8	Brush the beaten egg over the braid	1 min
9	Bake 25–30 minutes	28 min

How to Tell It's Done

until the dough is smooth, pliable and doesn't stick to your hands
until the dough doubles in size
until the challah is golden and sounds hollow when tapped on the bottom

Tips

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Braid without stretching: a stretched rope shrinks as it rises, and the braid tears in the oven.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
Two coats of egg, one before the second rise and one before baking, give a deep, even shine.

Common Mistakes

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Bake at 180°C (355°F) about half an hour, until the challah is deep golden and sounds hollow when tapped on the bottom.
Brush with beaten egg before baking and sprinkle with sesame or poppy seeds.

The full recipe: Braided Challah →