This gorgeous Honey and Cardamom Challah is the twist from the traditional challah. You can choose not to add the cardamom and decrease the sweetness if you like. Check out how to make challah.
A step by step recipe to make challah from scratch.
How is Dubai compared to Orlando?, is a question I get asked often these days.
One thing I can say about Dubai is you won’t get bored. There are so many places to explore. If you like the feel of the old market places then Dubai Gold and spice souq will take you to the old times while the malls and hotels can give you a luxurious and modern feel.
I think even a lifetime won’t be enough to explore all the stores in one of the biggest malls in the world – The Dubai Mall. If you are a shopaholic and spend most of the time in the mall then I am not the one to say. Needless to say I only go to some of the malls when I am truly pumped up coz there is so much to walk. Thanks to the baby stroller atleast you have your hands free.
Of all the places, I really love going to the Souqs (meaning old market). If its shopping for dry fruits , spices, handicrafts or gold (price is 50% less than stores, excluding Gold of course). The Gold Market is regulated and you won’t find much difference in price, but you can bargain on the making charges. Apart from the prices, I really like the feel of this place.
Being a Foodie, Dubai is one of the best places you can be. The countless number of amazing buffet, cuisines and world class food is only miles away. Pick the cuisine you want and you shall have it :). Most of the restaurant offer home delivery too.
There is so much more to say – Will try to add little snippets in the upcoming posts.
Now lets steer away to the actual topic – A beautifully braided, Soft Challah.
I made it again, this time a sweeter version with honey and cardamom instead of the plain challah. You can choose not to use cardamom and use less honey if you are looking for a traditional recipe. The eggs in the dough gives it a rich and soft texture. There are some amazing recipes you can make with leftover challah. You can check out the link below.
If you don’t want to add eggs then try this eggless dinner rolls.
The beautiful spinach stuffed swedish rolls is an alternative if you are looking for a savory version.
What is Challah bread
Challah is a white yeast bread made with eggs to celebrate the Jewish sabbath or for special occasions. It’s usually beautifully braided and has a shiny brown crust.
Challah bread near me
In Dubai there are various places where you can find challah. One of them is Ellies Kosher kitchen (Not affiliate link). You can get it delivered anywhere in the UAE.
How to make Challah dough?
- Add yeast + honey + flour to warm water.
2. Let it sit for 10 minutes.
3. Wait for about 15-20 minutes for the mixture to froth.
4. Add lightly beaten eggs along with salt, cardamom powder and oil. Mix well.
5. Add the flour little by little and knead into a soft dough.
6. Lightly oil the bowl and transfer the dough.
7. Cover with a plastic wrap and let it sit for about 1 and 1/2 to 2 hours or till the dough doubles in size.
8. Once the dough doubles, punch it down and divide into two pieces.
9. Divide each section into 6 pieces. Cover it with a damp towel while you are rolling.
Alternately you can also use 3 ropes and braid it like you braid your hair.
How to braid a challah?
- Pinch one end together.
2. Take the right strand, bring it below the middle strand, then move it to the left.
This song will help you (Over the two – under the one – over the two)
3. Repeat the same style and straighten it if needed while braiding.
4. Pinch the other end together.
5. Tuck both the sides under the dough and slowly plump it up with the palm of your hands.
6. Carefully transfer to a parchment paper lined baking tray. Cover with a lightweight damp Kitchen towel.
7. Let it rest again for about 45 minutes till it rises again.
8. Lightly beat the egg whites with 1 tablespoon water and brush it over the challah, making sure you brush in the corners and sides.
9. Bake for 25 to 30 minutes till the top is golden brown.
When you let the dough to rest, it almost doubles in size after an hour and half. Rising time depends on the temperature of your room.
Left over Challah Recipes
Leftover Challahs are great for making French toasts or for bread puddings
Here is a link to 11 recipes that you can make with leftover challah.
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- 2 and 1/4 teaspoons active dry yeast
- 3/4 cup or (180ml) warm water (I heated water in the microwave for 20seconds)
- 1/2 cup or (120ml) honey
- 1 teaspoon salt
- 1/8 cup or (30ml) oil
- 4 and 1/2 cups or (540gm) All purpose flour
- 2 large eggs lightly beaten
- 1 yolk Reserve the whites for glaze
- 1 teaspoon cardamom powder
- 1 egg white
- 1 tablespoon water
Add yeast in a mixing bowl. To that add warm water + honey + 2 tablespoons of flour. Mix well with a spoon and keep aside for 10 minutes or till the mixture froths.
Add salt + oil, stir again. Now add half of the flour + egg + egg yolk + cardamom and start kneading with a dough hook attachment. Add little flour as needed. The dough should be sticky and elastic. The dough should be soft and when you touch with your fingers it should not be sticky. Reserve about 1/2 cup of flour.
Transfer the dough onto a lightly floured work surface and knead well with the palm of your hands for 6-8 minutes so that the gluten can develop. Add the reserved 1/2 cup of flour as needed. (If you have a stand mixer you can knead in it all the way through and you dont have to knead by hand)
(If using hands, use a wooden spoon to combine the flour. Once the dough is difficult to stir and less sticky, transfer onto a floured work surface or your counter top and knead remaining flour with both the palm of your hands. After all the flour is incorporated, knead for additional 6-8 minutes for the gluten to develop).
Lightly coat the top of the dough and the bowl with oil. Cover and let it rise in a warm place for 1 and ½ -2 hours or until the dough doubles in volume.
Punch down the dough, separate it into 2 equal parts. Further divide each part into 6 parts. Roll 6 ropes about 15 inches long. Keep it parallel to each other. If its difficult to roll, cover and try doing it after 5 minutes.
Take the right strand, bring it below the middle strand, then move it to the left.
This song will help you (Over the two - under the one - over the two). Repeat the same till you reach the end of the strands.
Pich the other side together.
Tuck both the sides under the dough and slowly plump it up with the palm of your hands.
Carefully transfer this to a non-stick mat or parchment paper lined baking sheet.
Cover with a lightweight damp Kitchen towel. Let it rest for additional 30 to 45 minutes.
Gently brush the top of challah with egg wash. Apply generously in the corners and towards the sides too.
Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius.
Bake for 25 to 30 minutes until you achieve a brown shiny look.
Brush some melted butter as soon as you take the bread out of the oven.
If you don't want the challah to be sweet, use only 1/4 cup of honey. You can also choose not to use cardamom.