Lemon-Glazed Challah
Here's a quick and simple recipe for a zesty Lemony glazed Challah loaf. Serve it for brunch or as a sweet dessert, this challah is the perfect springtime challah!
Ingredients
- 1 package instant yeast
- 1 tbsp sugar
- 1 1/2 cup lukewarm water, divided
- 2 large eggs
- 1/4 cup honey
- 1/3 cup olive oil
- 1 tbsp vanilla extract
- 2 tbsp lemon zest
- 2 tsp sea salt
- 4 1/2 - 5 cups all purpose flour
- 1 cup confectioners sugar Glaze
- 2 tbsp lemon juice Glaze
- 1 egg, whisked Egg wash
- 1 tbsp water Egg wash
Instructions
- 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, honey, oil, vanilla, lemon zest, 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 2 pieces. Set one piece aside. Shape or braid as desired, repeating with the remaining piece of dough.
- Make the egg wash: whisk together egg and water. Brush with egg wash.
- Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.
- Meanwhile, whisk together the glaze ingredients, drizzle over the cooled loaf.
- Enjoy.