Vanilla Sugar Challah
This sweet, golden vanilla-infused challah features a tender crumb and a delightful crunchy vanilla sugar crust.
Ingredients
- •1 tbsp active dry yeast (11g)
- •1/4 cup granulated sugar (50g)
- •1 1/4 cups warm water (300ml)
- •4 1/2 cups bread flour (540g)
- •2 large eggs (plus 1 more for egg wash)
- •1/4 cup neutral oil like canola or sunflower (60ml)
- •1 tbsp vanilla extract
- •1 1/2 tsp salt (9g)
- •1/3 cup coarse vanilla sugar or granulated sugar mixed with 1 tsp vanilla bean paste (for topping)
Instructions
- 1
In a large bowl, dissolve the yeast and 1 tablespoon of the granulated sugar in the warm water. Let it sit for 5 to 10 minutes until it becomes frothy.
- 2
Add the remaining sugar, flour, 2 eggs, oil, vanilla extract, and salt to the yeast mixture. Mix until a shaggy dough forms.
- 3
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, or until smooth and elastic. Alternatively, use a stand mixer fitted with the dough hook attachment for 6 to 7 minutes.
- 4
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 5
Punch down the dough and divide it into equal portions depending on your desired braid style, usually 3 or 6 strands.
- 6
Roll each portion into a long rope and braid the challah on a parchment-lined baking sheet.
- 7
Cover the braided challah loosely and let it second-rise for 45 to 60 minutes until puffy.
- 8
Preheat your oven to 375°F (190°C).
- 9
Beat the remaining egg and brush it generously over the risen challah, then sprinkle heavily with the vanilla sugar.
- 10
Bake for 30 to 35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.
💡 Chef tips
- For an extra rich aroma, you can scrape the seeds of half a vanilla bean directly into the oil before mixing.
- To make ahead, you can freeze the braided unbaked challah after the second rise, then thaw, egg wash, and bake later.
- Store leftover challah in an airtight bag at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished challah emerges with a shiny, crackly vanilla sugar crust, filling the kitchen with a sweet, comforting aroma and revealing a pillow-soft, golden interior.