Challah d’Epices Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


For the dough:
  • 3 1/4 cups - unbleached bread flour, plus more for dusting
  • 1/4 cups - rye flour
  • 1 1/4 teaspoons - ground cinnamon
  • 1 1/4 teaspoons - ground ginger
  • 1/4 - teaspoon ground cardamom
  • 1/4 - teaspoon ground white pepper
  • 2 - star anise pods, ground
  • 1/8 teaspoons - freshly grated nutmeg
  • 1/8 teaspoons - ground cloves
  • 3 tablespoons - butter, plus softened butter for greasing, plus 1 teaspoon
  • 3/4 cups - warm water, 110 degrees
  • 1/2 cups - buckwheat honey
  • 2 - large eggs, plus 3 egg yolks
  • 1 tablespoons - orange zest, finely grated
  • 2 teaspoons - active dry yeast
  • 2 teaspoons - coarse salt
  • For the glaze:
  • 4 tablespoons - unsalted butter
  • 1/4 cups - buckwheat honey
  • 2 tablespoons - fresh orange juice, plus 2 teaspoons
  • 1 - star anise pod
  • 1/4 teaspoons - ground cinnamon
  • 1/4 teaspoons - ground ginger
  • Directions:

    1. Make dough: In a large bowl, whisk together flours, cinnamon, ginger, cardamom, white pepper, star anise, nutmeg and cloves.

    2. Grease a separate large bowl with butter. In a small saucepan, melt 2 tablespoons butter and let it cool a few minutes. Pour melted butter into greased bowl. Add flour mixture, warm water, honey, eggs, yolks, orange zest, yeast and salt. Using a rubber spatula or wooden spoon, mix ingredients until they come together into a dough. (As it gets harder to stir, you may want to work with your hands.)

    3. Turn dough out onto a floured surface and set greased bowl aside for use in next step. Knead dough until smooth and pliant, 10 minutes. Dough will be sticky when you start kneading, so dust more flour onto work surface as needed. Once dough stops sticking to surface, it’s ready.

    4. In a small saucepan, melt 1 tablespoon butter over low heat and let it cool a few minutes. Place kneaded dough back in greased bowl and brush with melted butter. Cover bowl with a kitchen towel or plastic wrap, set in a warm place and let dough rise until it doubles in volume, 90 minutes.

    5. Punch down dough, cover again and let rise until it doubles in size again, at least another 45 minutes. Meanwhile, in a 10-inch cast-iron skillet, melt remaining butter over low heat. Remove from heat and brush melted butter over bottom and sides of pan to coat.

    6. Turn dough out onto a lightly floured surface and, using a bench scraper or sharp knife, split it evenly into halves. With your hands, roll one half into a thick, footlong rope. Do the same with the second half. Coil first rope into a circle and place in center of buttered skillet. Then wrap second rope around first, tucking edges of outer rope under inner coil to connect the 2 ropes.

    7. Butter a piece of plastic wrap and cover dough pan. Let dough rise once more for 45 minutes.

    8. Place a rack in lower third of oven and preheat to 375 degrees. Make glaze: In a small saucepan, combine butter, honey, orange juice and star anise pod. Bring to a simmer over medium-low heat. Remove from heat and stir in cinnamon and ginger. Let glaze cool in saucepan a few minutes, leaving star anise to steep. Brush dough liberally with glaze (about 2 tablespoons), reserving the rest.

    9. Bake bread until it is golden brown and sounds hollow when you knock on it, about 35 minutes. As soon as challah comes out of oven, brush it with another liberal coating of the glaze (about 2 tablespoons). Leave challah in skillet for a couple of minutes to set before transferring to a wire rack to cool for about 30 minutes. You should be able to lift the challah out of the pan quite easily with a spatula. Reserve leftover glaze and any leftover challah for making bostock.

    Brief Description

    Sweet, spiced swirl bread, typically baked in a cast-iron skillet

    Main Ingredient:


    Category:  Breads

    Cuisine:  Jewish

    Prep Time: 1 hour(s) 15 min


    Posted By:


    Posted On:

    October 30, 2016

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