Orange Vanilla Cardamom Challah
ORANGE VANILLA CARDAMOM CHALLAH BRAIDED KNOT TOPPED WITH DRIED FRUIT AND SUGAR
When I think of the upcoming holidays, I always think of sweet breads. I don’t think the table is complete without a family bread or two or seven on the table.
When it comes to yeast breads, I use active dry yeast. You can use any of the popular brands like Red Star or Fleischmann’s. The way this specific bread rises all depends on whether your yeast proof was successful. Don’t use too hot of water, or too cold. It needs to be warm to almost hot.
This recipe calls for great quality, fresh ingredients. And you can find them all at Heinens. Using fresh squeezed orange juice and raw turbinado sugar really brings out the flavor in the texture of the bread.
When braiding the challah dough after proofing for 2 hours (or until doubled in size), you will have to decide how thick or closed off you want the knot/wreath to be when it’s baked. I like when bread looks like more of a knot, so my 3 individual braid logs of dough are about 2” wide. If you want this to be more of a wreath with a hole in the middle, you’ll need to make them more narrow at 1” wide. You are essentially making 1 long braid and wrapping it around into a circle to braid on itself to close it off. I think it looks better as a knot, and easier to hide any stray ends that come unglued. The egg yolk wash does help with this, though.
ORANGE VANILLA CARDAMOM CHALLAH RECIPE
Ingredients
2 packets of active dry yeast ( 1 pack is 3.25 oz)
½ cup warm water
¼ cup + 1 teaspoon raw turbinado sugar
3 cups all purpose flour, plus more for dusting
1 teaspoon cinnamon
¼ teaspoon ground cardamom
1 teaspoon salt
2 tablespoons honey
⅓ cups coconut oil, melted
1 teaspoon vanilla extract
2 eggs, room temperature
zest of 1 orange
¼ cup fresh squeezed orange juice
1 egg yolk, beaten
1/4 cup powdered sugar for dusting on top bread
1 cup dark chocolate chips, 4 tablespoons heavy cream (optional for drizzle)
Instructions
Place the yeast, one teaspoon of sugar, and warm water in a small bowl and give a little stir. Let sit for 5-10 minutes, or until yeast is bubbly and foamy.
While yeast is proofing, mix the flour, remaining ¼ cup sugar, cinnamon, cardamom, and salt in a large bowl.
In a medium bowl, whisk together the honey, oil, vanilla extract, eggs, orange zest, and orange juice.
Once yeast has proofed, add it to the flour along with the wet ingredients. Mix in a stand mixer on low with a dough hook for 4 minutes, or with a large wooden spoon until dough becomes too thick to stir. Place the dough on a well-floured surface and knead until smooth and no longer sticky, 5 minutes, or so. Add more flour as needed.
Transfer the ball of dough to an oiled bowl and cover with a damp towel. Let the dough rise in a warm place for about two hours, or until doubled in size.
Preheat oven to 375.
Line a baking sheet with parchment.
Flip the dough out of the bowl onto your work surface. Cut the dough into three equal pieces.
Roll each piece of dough into a log about 1” thick if you like a wreath shape with hole at center. If you want to achieve the knotted braid like me with no hole, make the dough strands 2” thick.
Braid the three strands together, starting with an open end braid on one side.
Shape the braid into a wreath atop the parchment lined baking sheet by taking both ends and connecting them quickly at both ends and tucking the braid strands into each other to form the wreath/knot.
Brush the dough with the beaten egg yolk.
Bake wreath in the preheated oven for 25-30 minutes, or until bread is golden brown on top.
Remove and let cool.
Sprinkle with powdered sugar if desired, and top with any decorative garnish.
When serving, you can choose to make a quick double broiled chocolate drizzle with the chips and cream in a serving bowl.
