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Homemade Braided Sweet Challah Bread Recipe

  • 5 min read
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This sweet challah uses a straightforward recipe with everyday ingredients and can be made by hand or in a stand mixer. The result is a rich, tender, and beautifully sweet challah—perfect for holiday tables and special occasions.

round Challah with a knife next to it

If you prefer a more traditional savory challah, search for recipes titled Bakery Style Challah, Easy Challah Recipe, Apple Challah, or Jerusalem Bagel for alternative variations and techniques.

If you love bread, a friendly warning: this challah is very, very good. Plan to savor it—wear comfortable pants and invite family or friends so you can share the praise (and the challah!).

Sweet Round Challah Background

Each autumn, many Jewish families celebrate the new year with foods that symbolize hopes for a sweet year ahead. A round challah represents the cyclical nature of the year, and making it slightly sweet is a way to express wishes for a sweet, good year to come.

sliced round bread sprinkled with almonds

Although this dough is enriched and sweet, it stays light and fluffy. I love shaping it into pull-apart rolls and enjoying them warm from the oven—almost like a cross between challah and a sweet roll.

sweet almond rolls in a pan
front view of sweet sliced bread

Ingredients Used In This Challah Recipe

ingredients in bowls water, sugar, flour, oil, eggs, yeast and salt
  • Bread flour (divided)
  • Instant yeast
  • Warm water (about 90°F / 32°C)
  • Sugar
  • Eggs (plus one extra for glazing)
  • Egg yolk
  • Vegetable oil
  • Salt
  • Toppings (optional): sliced almonds, poppy seeds, sesame seeds, or coarse sugar

Making this Sweet Challah Recipe

Step 1 – Make the sponge:

In a large bowl or the bowl of a stand mixer, combine the first portion of the flour with the yeast and warm water. Use a fork to mix into a smooth, thick paste. Cover and set in a warm spot for 30–40 minutes, or until the mixture becomes frothy.

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img 7398 7

Step 2 – Add the wet ingredients:

In a separate bowl, whisk the eggs, the extra egg yolk, and the vegetable oil until blended. Pour this mixture into the frothy sponge and mix to combine. If using a stand mixer, start with the paddle attachment.

yeast sponge in a large bowl

Gradually sprinkle in the remaining flour, sugar, and salt. Mix until a shaggy mass forms (about 2–3 minutes with the paddle).

yeast sponge in a large bowl with flour

Switch to a dough hook and knead for 6–8 minutes in the mixer, until the dough is smooth and pulls cleanly away from the sides of the bowl. If kneading by hand, plan for about 10 minutes.

a dough that looks like shaggy mass

Place the dough in a large oiled bowl, cover with a plastic bag or kitchen towel, and let rise in a warm place until doubled in size, about 2–3 hours.

smooth dough in a bowl

Step 3 – Shape and bake:

Turn the dough out onto a lightly floured surface and knead briefly for one minute. Divide the dough into two equal pieces (about 650 g / 23 oz each). Roll each piece into a 25–30″ (60–75 cm) log, then roll one end inward toward the other to form a round challah shape. Place each shaped challah on a large baking sheet. Brush with beaten egg for a glossy finish and sprinkle with your chosen topping.

Let the shaped challahs rise again for about 2 hours, until noticeably puffy. Preheat the oven to 350°F (175°C) and bake for 30–35 minutes, or until golden brown and cooked through. Cool slightly before slicing.

Pull-Apart Rolls

To make pull-apart rolls, divide the dough into 24 equal pieces (about 60 g / 2 oz each). Shape each piece the same way you would shape a large challah log, then space the rolls about 1.5″ (4 cm) apart on parchment-lined baking sheets. Use a half-size cookie sheet to bake 12 rolls alongside a large challah if needed.

Fillings: To add a filling such as frangipane, jam, or chocolate spread, roll each dough piece into a 3″ x 6″ (7.5 x 15 cm) rectangle, spread approximately 1 tablespoon of filling, roll into a tight log, then roll one end inward toward the other. Proceed with the usual rise and bake.

close up to sweet almond rolls
close up to almond roll

Storing the Sweet Challah

Challah is at its best the day it is baked. To preserve freshness, cover with a kitchen towel or place in a plastic bag at room temperature. For longer storage, wrap tightly in foil and place in a freezer bag; freeze for up to three weeks. When ready to enjoy, remove from the freezer, unwrap, and defrost at room temperature. The same approach works for the rolls.

Baking Half a Recipe

This recipe yields two large round challahs, which may be more than you need. To halve the batch, reduce the ingredients proportionally (for example, use 1 whole egg plus 2 yolks instead of 3 whole eggs and 1 yolk). Alternatively, bake the full recipe and freeze one challah for later.

HAPPY BAKING!

If you bake this challah, feel free to share photos on social media and tag the recipe author by name so they can see your results.

More recipe ideas you might enjoy:

  • Traditional Honey Cake
  • Hazelnut Shortbread Cookies

Recipe Details

Yield: 2 large round challahs
Prep time: about 45 minutes active (plus rise time)
Cook time: 30–35 minutes
Total time: about 4 hours including rises

Ingredients (for 2 large challahs)

  • 1 3/4 cups (225 g) bread flour
  • 3 1/2 tsp (14 g) instant yeast
  • 1 cup (240 ml) warm water
  • 5 cups (565 g) additional bread flour
  • 3/4 cup (155 g) sugar
  • 2 1/4 tsp (14 g) salt
  • 3 large eggs, beaten
  • 1 large egg yolk
  • 1/2 cup (100 g) vegetable oil
  • 1 large egg, beaten (for glaze)
  • 1/4 cup sliced almonds, poppy seeds, sesame seeds, or coarse sugar for topping

Instructions

  1. In a large bowl, mix the first portion of flour with yeast and warm water until smooth. Cover and let sit 30–40 minutes until frothy.
  2. Whisk the eggs, egg yolk, and oil together in a separate bowl.
  3. Add the egg mixture to the sponge and blend using a paddle (or a wooden spoon if mixing by hand).
  4. Gradually add the remaining flour, sugar, and salt. Mix until a shaggy dough forms (2–3 minutes).
  5. Switch to a dough hook and knead 6–8 minutes in a mixer (or about 10 minutes by hand) until smooth and the bowl is clean.
  6. Lightly oil the dough, cover, and let rise for 2–3 hours or until doubled.
  7. Turn onto a work surface and knead briefly. Divide into two equal pieces and shape as round challahs by rolling each into a long log and tucking one end toward the other.
  8. Place challahs on baking sheets, brush with beaten egg, and add toppings. Let rise an additional 2 hours.
  9. Bake in a preheated 350°F (175°C) oven for about 30–35 minutes, until golden brown.
  10. Cool slightly before slicing and serving.