Print

Best Round Challah Bread with Honey Glaze – Easy Homemade Recipe

round challah bread with honey glaze - featured image
Print Recipe

This foolproof round challah bread with honey glaze is soft, golden, and perfect for holidays or any special occasion. The honey glaze adds a subtle sweetness and gorgeous sheen, making it look like it came from a fancy bakery.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 cup (240ml) warm water (about 110°F)
  • ¼ cup (50g) granulated sugar
  • 3 large eggs, room temperature, plus 1 for egg wash
  • ⅓ cup (80ml) vegetable oil (canola or grapeseed)
  • 3 tablespoons (60g) honey (mild like clover or orange blossom)
  • 1 ½ teaspoons (9g) fine sea salt
  • For the honey glaze: 3 tablespoons (60g) honey
  • 1 tablespoon (15ml) warm water
  • Optional: pinch of flaky sea salt for sprinkling

Instructions

  1. Activate the yeast: In the bowl of a stand mixer (or large bowl), combine warm water, 1 tablespoon of sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: Add remaining sugar, oil, 3 eggs, honey, and salt to the yeast mixture. Whisk until combined. Add flour one cup at a time, mixing on low with dough hook until a shaggy dough forms.
  3. Knead the dough: Increase speed to medium and knead 6-8 minutes (10-12 minutes by hand) until smooth and elastic. Dough should spring back when poked. Adjust with flour or water if needed.
  4. First rise: Shape dough into a ball, place in a lightly oiled bowl, turn to coat. Cover with plastic wrap or damp towel. Let rise in a warm, draft-free spot for 1.5 to 2 hours until doubled.
  5. Shape the round challah: Punch down dough. Turn onto lightly floured surface. Divide into 4 equal pieces. Roll each into a 14-inch rope. Lay ropes in a plus sign shape and braid in a circle, pinching ends together and tucking under.
  6. Second rise: Transfer shaped loaf to parchment-lined baking sheet. Cover loosely with plastic wrap. Let rise 45-60 minutes until puffed. Preheat oven to 350°F (175°C) about 20 minutes before baking.
  7. Egg wash and bake: Beat remaining egg with 1 tablespoon water. Brush gently over entire challah. Let sit 10 minutes, then brush with second coat. Bake 30-35 minutes, rotating pan halfway, until deep golden brown and hollow when tapped.
  8. Apply honey glaze: While challah is still warm, whisk honey and warm water for glaze. Brush generously over entire loaf. Let cool completely on wire rack before slicing.

Notes

Let the dough rest for an extra 10 minutes after kneading for easier shaping. Brush egg wash twice for a deep mahogany color. Let cool completely before slicing to avoid gummy texture. Freezes well for up to 3 months.

Nutrition

Keywords: round challah, honey glaze, braided bread, Rosh Hashanah, homemade challah, yeast bread, holiday bread

Find it online: https://jollyfork.com/best-round-challah-bread-with-honey-glaze-easy-homemade-recipe/