Amazing Lemon Flavoured Challah Recipe | How to Make a 4-Strand Braided Loaf

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still providing moisture.

Welcome to the video and introduction to making lemon challah.

Gather the ingredients: strong bread flour, eggs, water, yeast, salt, vegetable oil, sugar, and lemon zest.

Prepare an egg yolk mixture with 1 teaspoon of oil and 1 teaspoon of water for the topping.

Combine water, eggs, yeast, salt, sugar, lemon zest, and vegetable oil in a large bowl, mixing everything except the flour.

Ensure the water and eggs are cold (around 8 degrees Celsius) before mixing.

Add the flour to the mixture and combine until no dry flour remains, using a dough scraper and then your hands if necessary.

Knead the dough on a table for about 6 minutes until smooth and strong.

Check the dough temperature, aiming for 25-26 degrees Celsius, then cover and let it proof for around 2 hours until nearly doubled in size.

After proofing, weigh and divide the dough into 16 equal pieces for four-strand braids.

Pre-shape each piece by flattening it, crossing the sides over the middle, and rolling it up tightly.

Cover the pre-shaped pieces and let them rest for about 20 minutes to relax the gluten.

Roll each of the four strands to about 30 centimeters long, applying even pressure from the middle outwards.

Demonstrate the four-strand braiding technique, crossing strands over each other in a specific pattern.

Once braided, tuck the loose ends underneath and place the loaves on a non-stick paper-lined tray, leaving space between them.

Cover the loaves and let them proof for 1 to 1.5 hours, preheating the oven to 160 degrees Celsius with a fan during this time.

Brush the loaves with the egg yolk mixture, letting it dry for 5 minutes before brushing again for a rich crust.

Sprinkle sesame and/or poppy seeds on top of the loaves before baking.

Bake the loaves in the oven for around 30 minutes, turning them halfway through for an even crust.

Prepare the lemon glaze by combining sugar and lemon juice in a small pot and bringing it to a boil.

After baking, brush the hot glaze over the loaves immediately after removing them from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens