Saffron Challah

Elevate your baking game with this stunning saffron challah, a unique twist on the traditional braided bread that’s as visually striking as it is delicious. Infused with aromatic saffron threads steeped in boiling water, this golden-hued challah boasts a subtle earthy sweetness that pairs beautifully with its tender, fluffy texture. Sweetened with honey and enriched with eggs, the dough kneads into a silky softness before being braided into a showstopping loaf. A glossy egg wash gives it a gorgeous sheen, while an optional sprinkle of sesame or poppy seeds adds a delightful crunch. Perfect for holidays, special gatherings, or simply as an indulgent treat, this saffron challah is a flavorful centerpiece that’s easy to prepare yet impressively rich in taste and tradition.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2.25 teaspoons Active dry yeast
• 0.5 cup Warm water
• 0.25 cup Granulated sugar
• 0.5 teaspoon Saffron threads
• 2 tablespoons Boiling water
• 4 cups All-purpose flour
• 1.5 teaspoons Kosher salt
• 3 Large eggs
• 0.25 cup Vegetable oil
• 2 tablespoons Honey
• 1 Egg yolk
• 1 tablespoon Water (for egg wash)
• 2 tablespoons Sesame or poppy seeds (optional)

Directions

Step 1

In a small bowl, combine the saffron threads and boiling water. Let steep for 5-10 minutes until the water is deeply golden. Set aside.

Step 2

In another small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let sit for 5-10 minutes until foamy.

Step 3

In a large mixing bowl, whisk together the flour, remaining sugar, and salt.

Step 4

In a medium bowl, beat the eggs, then whisk in the vegetable oil, honey, and saffron mixture.

Step 5

Pour the yeast mixture and wet ingredients into the dry ingredients. Mix with a wooden spoon or the dough hook of a stand mixer until the dough starts to come together.

Step 6

Knead the dough on a lightly floured surface for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 5-6 minutes.

Step 7

Place the dough in a lightly greased bowl, cover with a damp towel, and let rise in a warm place for about 1.5-2 hours, or until doubled in size.

Step 8

Punch down the dough and turn it out onto a lightly floured surface. Divide into 3 or 6 equal pieces and roll each into a long rope. Braid the ropes to form a traditional challah shape.

Step 9

Place the braided loaf on a baking sheet lined with parchment paper. Cover with a towel and let rise again for 30-45 minutes, or until puffy.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

In a small bowl, whisk together the egg yolk and 1 tablespoon of water to make the egg wash. Brush it generously over the loaf. If desired, sprinkle sesame or poppy seeds on top.

Step 12

Bake the challah for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 13

Let cool on a wire rack before slicing. Enjoy the saffron challah on its own, or serve with butter, jam, or honey.

Nutrition Facts

Serving size	(984.8g)

Amount per serving	% Daily Value*
Calories	2878.9

Total Fat 83.6g	0%
Saturated Fat 15.3g	0%
Polyunsaturated Fat 33.6g
Cholesterol 742.5mg	0%
Sodium 1118.9mg	0%
Total Carbohydrate 460.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 86.0g
Protein 75.7g	0%

Vitamin D 138.2IU	0%
Calcium 308.5mg	0%
Iron 28.3mg	0%
Potassium 972.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 10.4%

Carbs: 63.6%