This recipe is adapted from Le Cordon Bleu trained chef Rana W. Lustyan and makes 1 large challah.


4 cups all-purpose flour

1/2 cup sugar

1 teaspoon salt

2 packets Instant yeast

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 1.4 cup room temperature water


1 – Place the flour, sugar, salt and instant yeast into a large bowl and mix together.

2 – Add the vegetable oil, vanilla and warm water and mix well.

3 – Continue mixing with your hands until the dough is sticky.

4 – Knead the dough on a flat surface sprinkled with some flour for 5 – 7 minutes.

5 – Coat the dough with oil and cover the bowl with a kitchen towel. Let the dough rest for at least 2 hours or overnight.

6 – Divide the dough into equal parts and roll out to make strands for braiding.

7 – At this point you can add sesame seeds or other toppings like chocolate chips. You can also brush the challah with egg wash if you like.

8 – Place the dough in a 350 degree oven for 20 to 25 minutes until it is golden brown.


Chocolate Chip Challah

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