Honey-Saffron Challah Braided Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soft, golden braided challah infused with honey and fragrant saffron, perfect for festive Hanukkah tables or any special occasion. This Middle Eastern-inspired Hanukkah recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, 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 "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.

Prep: 30 min Cook: 35 min Serves 8 Middle Eastern cuisine 310 cal/serving
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Ingredients

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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.

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