Braided Easter Challah with Honey and Orange Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A beautifully braided, soft challah bread enriched with honey and bright orange zest, perfect for celebrating Easter brunch or Holy Week. This mediterranean-inspired easter ready in about 65 minutes pairs all-purpose flour, (1 packet) instant yeast, (110°F) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups all-purpose flour
• 2 1/4 tsp (1 packet) instant yeast
• 1 cup (110°F) warm water
• 1/4 cup honey
• 4 large eggs
• 1/4 cup vegetable oil
• 1 1/2 tsp fine salt
• 1 tbsp orange zest
• 1 egg plus 1 tbsp water egg wash (egg + 1 tbsp water)

Instructions

1. Step 1: In a large mixing bowl, combine 1 cup warm water (110°F) and 2 1/4 tsp instant yeast, stirring gently. Let sit for 5 minutes until foamy.
2. Step 2: Add 1/4 cup honey, 4 large eggs, 1/4 cup vegetable oil, 1 1/2 tsp salt, and 1 tbsp orange zest to the yeast mixture. Whisk until well combined.
3. Step 3: Gradually add 4 cups all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms.
4. Step 4: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic, adding small amounts of flour if necessary.
5. Step 5: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 1 1/2 hours until doubled in size.
6. Step 6: Punch down the dough and divide into three equal strands. Roll each into a 12-inch rope, then braid them tightly and tuck ends underneath.
7. Step 7: Place the braided loaf on a parchment-lined baking sheet. Cover loosely and let rise for 45 minutes until puffy.
8. Step 8: Preheat oven to 350°F. Brush the loaf gently with the egg wash (1 egg beaten with 1 tbsp water) to give a shiny crust.
9. Step 9: Bake for 30-35 minutes until deep golden brown and hollow-sounding when tapped. Cool completely on a wire rack before slicing.