Honey-Saffron Challah Braided Bread

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A soft, golden braided challah infused with honey and fragrant saffron, perfect for festive Hanukkah tables or any special occasion. This Middle Eastern Hanukkah recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, and warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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) active dry yeast
• 1 cup (110°F) warm water
• 1/4 cup honey
• 1/2 tsp saffron threads, lightly crushed
• 3 large eggs, divided
• 1/4 cup vegetable oil
• 1 tsp salt
• 2 tbsp sesame seeds, for topping

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, steep 1/2 tsp lightly crushed saffron threads in 1/4 cup warm water for 10 minutes to release color and flavor.
2. Step 2: In a large bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm water (110°F) with 1 tbsp honey. Let stand 5-10 minutes until foamy.
3. Step 3: Add 3 large eggs (reserve 1 for egg wash), 1/4 cup honey, 1/4 cup vegetable oil, 1 tsp salt, and the saffron water mixture to the yeast mixture. Stir to combine.
4. Step 4: Gradually add 4 cups all-purpose flour, mixing until a soft dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. Step 5: Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 1/2 hours until doubled in size.
6. Step 6: Punch down the dough and divide into three equal strands. Roll each into 16-inch ropes and braid them tightly.
7. Step 7: Place the braided loaf on a parchment-lined baking sheet. Beat the reserved egg with 1 tbsp water and brush over the loaf. Sprinkle 2 tbsp sesame seeds on top.
8. Step 8: Let the loaf rise for 30 minutes while preheating the oven to 350°F.
9. Step 9: Bake the challah for 30-35 minutes until deep golden brown and hollow sounding when tapped. Cool on a wire rack before slicing.