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Perfect Round Challah Recipe with Honey Butter

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This Perfect Round Challah with Honey Butter is a soft, fluffy, and beautifully braided bread that’s perfect for any occasion. The accompanying honey butter is whipped, fluffy, and lightly salted, making it the ideal companion to the warm bread.

Ingredients

Scale
  • 4 cups all-purpose flour (520 grams)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ cup warm water (120 ml, about 110°F)
  • ⅓ cup honey (80 ml)
  • 3 large eggs, room temperature
  • ¼ cup vegetable oil (60 ml)
  • 1 teaspoon salt
  • 1 egg yolk (for the wash)
  • 1 tablespoon water (for the wash)
  • Sesame seeds or poppy seeds for topping (optional)
  • ½ cup unsalted butter (1 stick, 113 grams), softened
  • 3 tablespoons honey (45 ml)
  • ¼ teaspoon flaky sea salt

Instructions

  1. Activate the yeast: In your mixing bowl, combine the warm water, 1 tablespoon of honey, and the yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.
  2. Mix the wet ingredients: Add the remaining honey, eggs, vegetable oil, and salt to the yeast mixture. Whisk until combined and pale yellow.
  3. Add the flour: Gradually add the flour, one cup at a time, mixing with the dough hook on low speed until the dough pulls away from the sides of the bowl. Add flour one tablespoon at a time if too sticky.
  4. Knead the dough: Knead on medium speed for 6 to 8 minutes (or by hand for 10 minutes) until smooth and elastic. The dough should spring back slowly when pressed.
  5. First rise: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  6. Punch down and divide: Gently punch the dough down, turn onto a lightly floured surface, and divide into 4 equal pieces (about 200 grams each).
  7. Roll into ropes: Roll each piece into a rope about 14 inches long, slightly thicker in the middle and tapered at the ends.
  8. Braid the round challah: Lay the four ropes in a star pattern, pinch the center together, and braid by alternating right over and left over until the ends. Pinch ends together and tuck under.
  9. Second rise: Transfer the braided challah to a parchment-lined baking sheet, cover with a towel, and let rise for 30 to 45 minutes until puffed.
  10. Preheat and prepare egg wash: Preheat oven to 350°F (175°C). Whisk the egg yolk with 1 tablespoon of water until smooth.
  11. Brush and bake: Gently brush the egg wash over the challah, sprinkle with sesame seeds if using, and bake for 28 to 35 minutes, rotating halfway. The challah is done when deep golden brown and sounds hollow when tapped.
  12. Cool completely: Let the challah cool on a wire rack for at least 30 minutes before slicing.

Notes

For best results, use a kitchen scale for consistent flour measurement. The dough should be slightly sticky for a softer challah. If the top browns too fast, tent loosely with foil for the last 10 minutes. The challah tastes even better on day two.

Nutrition

Keywords: round challah, honey butter, braided bread, Rosh Hashanah, challah recipe, homemade bread

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