Showrooms
Black Friday Sale - Buy More Save More up to 50%
AJ Madison - Your Appliance Authority
Call Us
800-570-3355
Join PRO for Builders & Trade
Flash Sale: Save up to 50%
00
Days
:
00
Hours
:
00
Min.
:
00
Sec.
Kitchen Package Deals Save up to 40% Off
800-570-3355
15 Months Special Financing Free Nationwide Delivery on Most Appliances — Easy, Fast, Right to Your Door
15 Months Special Financing
Free Nationwide Delivery on Most Appliances — Easy, Fast, Right to Your Door
fleishigs
Thank you for attending "The Fleishigs Culinary School". Rochie Pinson shares the experiences and insights she has gleaned during decades spent perfecting the art of challah baking and teaching challah workshops around the world. Enjoy Rochie Pinson's Butter Challah recipe and don't forget to tag us on social media, we'd love to see what you're baking.

Butter Challah Recipe

challa
Photo attribution: copyright Mónica Pinto for Rising: The Book of Challah by Rochie Pinson

Ingredients

FULL RECIPE
Yield: 6-8 challahs
  • 43/4 cups very warm water
  • 11/2 cups sugar
  • 7 tsp granulated yeast
  • 6 cups +
  • 8-9 1/2 cups all-purpose unbleached white flour
  • 2 1/2 Tbsp sea salt
  • 4 large eggs
  • 1 cup butter, melted and slightly cooled
  • 2 tsp vanilla extract
HALF RECIPE
Yield: 4 medium challahs
  • 2 cups very warm water
  • 3/4 cups sugar
  • 41/2 tsp granulated yeast
  • 6 cups +
  • 3 cups+
  • 3–41/2 cups all-purpose unbleached white flour
  • 1 Tbsp sea salt
  • 2 large eggs
  • 1/2 cup butter, melted and slightly cooled
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. In a large bowl, pour the very warm water. Add the sugar and then the yeast. Allow a few minutes for the yeast to bloom.
  2. Add the first of the flour and all of the salt and mix until a smooth batter forms.
  3. Add the eggs, melted butter, and vanilla and stir again until smooth.
  4. Gradually add the remaining flour, mixing with your hands or stand-mixer until the flour has fully incorporated into the dough. Be sure to add only as much flour as is needed to form a non-sticky workable dough.
  5. Turn the dough out onto a hard surface and knead for about 10 minutes or until the dough springs back when lightly touched.
  6. Pour 3–4 teaspoons of oil into the bowl.Turn the ball of dough around in the oil until the outer layer of the dough has been thinly coated.
  7. Cover the bowl with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise.
  8. Allow the dough to rise for 1.5–2 hours, until dough has doubled in size.
  9. If you are making the full recipe, separate challah with a blessing. If you are making half the recipe, separate challah without a blessing.
  10. Preheat the oven to 350°F.
  11. Divide the dough and braid or shape the challahs. Place shaped challahs on lined baking sheets.
  12. After braiding, brush each challah with the desired glaze and/or topping. (See Below)
  13. Allow challahs to rise for an additional 30–45 minutes.
  14. Bake at 350°F for 30–40 minutes. The challah is ready when its underside is brown and it sounds hollow when tapped.

Top your Butter Challah with sweet or savory!