St. Joshua Milk and Honey Challah
Servings: 12 people
Ingredients
- 1 ½ C warm milk
- 1 packet yeast
- ¼ C honey
- 2 eggs separated
- 1 tbsp water
- 4 tbsp butter melted
- 1 tsp salt
- 4 C flour
- 1 tbsp oil
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk and yeast until the yeast is activated. Then add the honey, butter, and one egg plus one egg yolk. Mix until combined. Whisk together the remaining egg white with one tablespoon of water and set aside for later.
- To the wet ingredients, add in two cups of flour, mix, add in the salt, mix again, and add the remaining flour until a dough forms and continue mixing for 3-4 minutes.
- Lightly oil your hands and remove the dough from the mixer to knead into a ball. It will be a sticky dough, so greasing your hands will be the best way to work with it. Place the dough in a greased bowl to rise util doubled.
- Once doubled, punch the dough down and divide it into two parts to braid. One part should be ⅔ the volume of the dough and the other part should be ⅓. Divide each of the two parts into three, roll them out into strands about a foot long, and braid them into one. Place the larger braid on a baking sheet lined with parchment paper and then place the smaller braid directly on top of the larger braid.
- Preheat the oven to 350℉ and let the dough rise one more time while the oven preheats, about 15-20 minutes. Brush the egg white and water mixture over the braid, top with sesame seeds if desired, and bake for approximately 60 minutes or until golden brown.