Honey Walnut Challah… a classic Jewish braided bread made with the perfect combination of the signature rich, nutty flavor of walnuts, and a sweet surprise of honey.
It’s the perfect challah to make this Rosh Hashanah (the Jewish New Year). I switched up my challah braid for this cute as a button honey bee challah!
Golden and irresistible, this Walnut and Honey Challah bread is a weekly favorite. Tangy honey, nutty walnuts, and soft sweet dough – it’s a home-baked delight I just can’t stop eating.
Cozy up to this delicious challah loaf and make it with love and care, so you can just grab some for breakfast or any time you want to indulge your senses.
Grab the full recipe for my Honey Walnut Challah Challah below!
Honey Walnut Challah
Author: Micah Siva
Makes 2 medium challahs
Ingredients:
1 package instant yeast
1 tbsp sugar
1 ½ cup lukewarm water, divided
2 large eggs
1 egg yolk
1/3 cup honey
¼ cup melted butter
2 tsp sea salt
1 cup walnuts, chopped
4 ½ -5 cups all purpose flour
Egg wash
1 egg
2 tbsp water
Sesame seeds, optional
Preparation:
- Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. **if the yeast does not bloom, you may need to get fresher yeast**
- Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook.
- Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350F. Line a baking tray with parchment paper.
- Punch down dough to remove any air bubbles, and transfer to a floured surface.
- Cut into 6 even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.
- Braid the challah.
- Make the egg wash: whisk together egg and water. Brush with egg wash, and top with sesame seeds (optional)
- Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.
Honey Walnut Challah
Equipment
- 1 Stand mixer fitted with dough hook
Ingredients
- 1 packet instant yeast
- 1 tbsp sugar
- 1 1/2 cups lukewarm water divided
- 2 large eggs
- 1 large egg yolk
- 1/3 cup honey
- 1/4 cup butter melted
- 2 tsp kosher salt
- 1 cup walnuts chopped
- 4 1/2-5 cups all purpose flour
Egg wash
- 1 large egg
- 2 tbsp water
- sesame seeds optional
Instructions
- Combine the yeast, sugar, and 1/2 cup water in the bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or "bloom". If the yeast does not bloom, you may need to get fresher yeast.
- Add the remaining water, eggs, egg yolks, honey, and butter, mixing to combine. Place the mixing paddle with the dough hook.
- Add the flour and salt, one cup at a time, mixing on low using the dough hook. Knead until soft, and tacky, but not sticky, adding more flour, as needed.
- Transfer to a clean, oiled bowl. Cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, preheat the oven to 350°F. Line a baking tray with parchment paper.
- Punch down the dough to remove and air bubbles, and transfer to a floured surface.
- Cut the dough into 6 even pieces, roll each piece into a rope approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.
- Braid the challah according to your preference.
- Make the egg wash: whisk together the egg and water, brush overtop the braided challah and sprinkle with seeds, if using.
- Bake for 40-45 minutes, turning the tray halfway through, and brushing with additional egg wash.
- Enjoy!