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CHALLAH

cook:

2 h 20 min

Picture for CHALLAH

1,080,584 views  Challah: get yourself a bread who can do both breakfast and dinner.

1 Loaf

US

original

metric

INGREDIENTS

For the Challah

For the Challah

bread flour

500 g bread flour

(2 tsp) instant yeast

7 g (2 tsp) instant yeast

water (~80 85°F)

125 g water (~80 85°F)

honey

80 g honey

large eggs

2 large eggs

egg yolk

1 egg yolk

vegetable oil + more for greasing

60 g vegetable oil + more for greasing

(1 1/2) tsp kosher salt

5 g (1 1/2) tsp kosher salt

Egg wash (see recipe below)

Egg wash (see recipe below)

For the Egg Wash

For the Egg Wash

egg

1 whole egg

egg yolk

1 egg yolk

kosher salt

1 pinch kosher salt

For the Apple French Toast

For the Apple French Toast

large loaf challah bread

1 large loaf challah bread

heavy cream

¾ cup heavy cream

whole milk

¾ cup whole milk

large egg yolks

4 large egg yolks

dark brown sugar

3 tbsp dark brown sugar

vanilla extract

1 tsp vanilla extract

freshly grated nutmeg

¼ tsp freshly grated nutmeg

Zest of  small lemon

1 Zest of small lemon

cinnamon, ground

½ tsp cinnamon, ground

cardamom, ground

¼ tsp cardamom, ground

ginger, ground

¼ tsp ginger, ground

cloves, ground

⅛ tsp cloves, ground

kosher salt + more to taste

½ tsp kosher salt + more to taste

unsalted butter, divided

4 tbsp unsalted butter, divided

large granny smith apples, peeled + thinly sliced

2 large granny smith apples, peeled + thinly sliced

brown sugar

¼ cup brown sugar

Optional:  boiled cider

2 tbsp Optional: boiled cider

Creme Anglaise (see recipe below)

Creme Anglaise (see recipe below)

For the Creme Anglaise

For the Creme Anglaise

large egg yolks

2 large egg yolks

granulated sugar

¼ cup granulated sugar

vanilla extract

1 tsp vanilla extract

freshly grated nutmeg

¼ tsp freshly grated nutmeg

cinnamon, ground

½ tsp cinnamon, ground

cardamom, ground

¼ tsp cardamom, ground

ginger, ground

¼ tsp ginger, ground

cloves, ground

⅛ tsp cloves, ground

kosher salt

½ tsp kosher salt

heavy cream

⅓ cup heavy cream

whole milk

⅓ cup whole milk

DIRECTIONS

1.

For the Challah

1.

Combine the flour and yeast in the bowl of a stand mixer. Using the dough hook attachment, mix the ingredients until the yeast is well distributed.

bread flour

500 g bread flour

(2 tsp) instant yeast

7 g (2 tsp) instant yeast

2.

In a separate bowl, combine the remaining ingredients and whisk to combine thoroughly.

water (~80 85°F)

125 g water (~80 85°F)

honey

80 g honey

large eggs

2 large eggs

egg yolk

1 egg yolk

vegetable oil + more for greasing

60 g vegetable oil + more for greasing

(1 1/2) tsp kosher salt

5 g (1 1/2) tsp kosher salt

3.

Add the wet ingredients to the dry and begin mixing the dough together on a low speed, about 3-5 minutes.

4.

Once the dough has come together, increase the speed to medium-high and knead the dough until smooth and elastic, about 6-8 minutes.

5.

Remove the dough from the bowl and lightly grease the sides of the mixing bowl. Return the dough to the bowl and place a plate or clean dish towel over top. Proof the dough at room temperature for 45 minutes - 1 hour, or until puffed.

6.

Divide the dough into twelve 75 gram pieces to make 2 mini loaves, or divide the dough into six 148 gram pieces for one large loaf. Shape the dough pieces into roughly rectangular pieces, then starting from the outside edge, roll the dough toward you to form a log. Make sure to press out any excess air bubbles or pockets in the process.

7.

Roll the logs into 12-inch strands for mini loaves or 14-inch strands for a large loaf, then separate the braids into groups of six (if applicable). See video for braiding/shaping tips.

8.

Egg wash the braised loaves, then cover them with loose greased plastic wrap or place them into a proofing cabinet or combination steam oven set to the proofing setting. Allow the loaves to proof for 45 minutes - 1 ½ hours or until puffed and the dough only sprigs back halfway when gently poked.

Egg wash (see recipe below)

Egg wash (see recipe below)

9.

Meanwhile, preheat a conventional oven to 375°F with convection for the mini loaves, or 350°F with convection for one larger loaf. Alternatively, preheat a combination steam oven to 392 °F with 60% steam (rear heat).

10.

Egg wash the loaves once more before baking.

Egg wash (see recipe below)

Egg wash (see recipe below)

11.

Place the loaves into the oven. If using a traditional oven, bake for 18-20 minutes. If using a combination oven, bake for 10 minutes, then turn off the steam, open the door slightly to release the steam, and reduce the temperature to 360 °F. Continue to bake for an additional 10-12 minutes.

12.

For the Egg Wash

1.

Combine the egg, egg yolk, and salt in a small bowl. Whisk until the egg wash is homogenous.

egg

1 whole egg

egg yolk

1 egg yolk

kosher salt

1 pinch kosher salt

2.

Refrigerate until ready to use.

3.

For the Apple French Toast

1.

Preheat the oven to 200 °F.

2.

Slice the challah loaf into 1-inch pieces.

large loaf challah bread

1 large loaf challah bread

3.

Arrange the bread slices on a rack placed in a rimmed baking sheet.

4.

Bake the oven slices for 2 hours or until completely dry.

5.

In a shallow dish, whisk together the heavy cream, milk, egg yolks, vanilla extract, nutmeg, lemon zest, cinnamon, cardamom, ginger, cloves, salt, and sugar.

heavy cream

¾ cup heavy cream

whole milk

¾ cup whole milk

large egg yolks

4 large egg yolks

vanilla extract

1 tsp vanilla extract

freshly grated nutmeg

¼ tsp freshly grated nutmeg

Zest of  small lemon

1 Zest of small lemon

cinnamon, ground

½ tsp cinnamon, ground

cardamom, ground

¼ tsp cardamom, ground

ginger, ground

¼ tsp ginger, ground

cloves, ground

⅛ tsp cloves, ground

kosher salt + more to taste

½ tsp kosher salt + more to taste

dark brown sugar

3 tbsp dark brown sugar

6.

Soak the bread slices in the custard mixture overnight.

7.

Melt 2 tablespoons of butter in a large skillet. Add the apples and brown sugar to the skillet, and cook for 5-10 minutes or until tender. Season to taste with salt. Optionally, add boiled cider to the mixture while cooking. Reserve until ready to serve.

unsalted butter, divided

2 tbsp unsalted butter, divided

large granny smith apples, peeled + thinly sliced

2 large granny smith apples, peeled + thinly sliced

brown sugar

¼ cup brown sugar

kosher salt + more to taste

kosher salt + more to taste

Optional:  boiled cider

2 tbsp Optional: boiled cider

8.

Melt the remaining 2 tablespoons of butter in a large skillet. Cook the soaked challah for about 3-4 minutes per side or until lightly browned.

unsalted butter, divided

2 tbsp unsalted butter, divided

9.

Serve the french toast with the reserved apple filling and a drizzle of creme anglaise.

Creme Anglaise (see recipe below)

Creme Anglaise (see recipe below)

10.

For the Creme Anglaise

1.

In a large bowl, whisk together the egg yolks, sugar, vanilla, and spices.

large egg yolks

2 large egg yolks

granulated sugar

¼ cup granulated sugar

vanilla extract

1 tsp vanilla extract

freshly grated nutmeg

¼ tsp freshly grated nutmeg

cinnamon, ground

½ tsp cinnamon, ground

cardamom, ground

¼ tsp cardamom, ground

ginger, ground

¼ tsp ginger, ground

cloves, ground

⅛ tsp cloves, ground

kosher salt

½ tsp kosher salt

2.

In a small pot, combine the heavy cream and whole milk. Bring the mixture to a simmer over medium-low heat.

heavy cream

⅓ cup heavy cream

whole milk

⅓ cup whole milk

3.

Once simmering, temper the hot milk mixture into the egg yolks by slowing streaming it into the egg yolk mixture while whisking constantly.

4.

Return the entire mixture back to the pot and cook over low heat until nappe stage has been reached (~180-185 °F).

5.

Strain the sauce and allow it to cool to room temperature. Serve immediately, or refrigerate for up to 3 days.

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