4 Yolk Challah

Use leftover egg yolks in this easy challah recipe.

Course Breakfast, Side Dish

Cuisine American

Keyword Bread, Brunch, Dairy Free, Dinner, Holiday, Side

Prep Time 30

Cook Time 40

Rising Time 2

Total Time 3 10

Servings 16 slices

Calories 173kcal

Add all of the ingredients, except the egg wash, to the bowl of a stand mixer in the order listed. The salt must be added last, on the side of the bowl and should not be in direct contact with the yeast.
Mix on a low speed with the dough hook until combined, about 1- 2 minutes. Increase the speed to medium and continue to knead for an additional 4- 7 minutes.
Turn the dough out onto a lightly floured surface and finish kneading by hand. The dough is done once it is smooth and passes the window pane test.
Lightly oil a clean bowl and add the ball of dough. Flip the dough so that the ball is lightly coated. Cover the bowl and set aside in a warm, draft free location to rise until doubled in size, about an hour.
Punch the dough down to expel gas. Cover the bowl of dough again and let it rise until doubled again, about 30- 45 minutes.
Turn the dough out onto a clean work surface and press the gas out. Divide the dough into three equal portions and shape into balls. Roll each ball into a long rope, about 12- 18 inches. Pinch the ends together and braid the three strands. Tuck the ends under and transfer the loaf to a baking sheet lined with a silicone mat or parchment paper.
Lightly cover the braid with cling wrap. Let the loaf rise for about 30- 45 minutes. Meanwhile, set the oven to 350°F.
Brush the braid with the egg wash, then bake for 35- 40 minutes, rotating the pan halfway through baking.
Cool on the pan for about 15 minutes before transferring to a cooling rack.

This recipe can be doubled. Divide the dough in half after kneading.
Check out the blog post for instructions on freezing the unbaked dough.
Number of servings depends completely on how you cut the loaf. This recipe makes one large loaf.