Honey slows yeast fermentation down because honey is antibacterial and antifungal, but usually the yeast will "conquer" the honey and the fermentation continues.
“but if yours is taking a while, i promise you it will rise. just let it go longer. you probably did not mess it up.” i know she was talking about the challah... but thank you claire for the pep talk
Also how to make a custard made with bananas, cream, peas, beef sautéed with onions and mashed potatoes. And if someone doesn't get this reference a small part of me will die.
With the amount of serotonin I receive every time I see that Claire has posted a new video, it’s scientifically impossible for me to have a “bad Thursday” anymore
me, a religious jew who has been making challah with my mom every week since i was 8: watching a video on how to making challah with renewed interest bec it’s claire and we love her 🥰
Made this for shabbat with my parents. I used whole sesame tahini (just because it's the default at our house) and the flavour was really pronounced. We loved the challah! Froze one to use the next week since we were only 3 to eat it. After defrosting and warming on the hot plate it was absolutely beautiful.
@@cptntwinkletoes you can eat it with everyhing... Jam, hard cheese, soft cheese, pesto. You can make a poached egg and eat it with smoked salmon. Also it's a great bread for french toast bc it's great at soaking up the eggs.
I love watching you bake because you are not afraid to show us that you also make mistakes and that is something that helps novice bakers not feel intimidated. You teach in a very methodical and detailed manner. You give the pitfalls to watch out for and techniques to use to make better products. Thank you so much, Claire.
Love this! Especially since it is all done by hand. As one of the few without a stand mixer, this is so great. I would love to see more baking without standmixers.
A lot of recipes that say to use a stand mixer can be done without one! I’ve done a few from the Dessert Person book that way. It just takes longer and is obviously more effort. But doable!
I’ve done 4 recipes out of Claire’s book Dessert Person, and I can say they all turned out perfect, including this one. You can really tell she took the time to get the recipe right for people cooking at home. Bravo
Your videos are something I look forward to. They are quality, calm, and I feel safe with your explanations because of your educational and professional background. My mom is the "cook" in the family, and she calls me the "baker" of the family, so I have pressure. Your videos are a great help! I also just love to bake and your passion for baking sweet or savory comes through in your videos! Thank you so much.
I recently made this recipe (I had zero experience with challah) and it came out just wonderful. Smooth, flavorful, and the perfect middle point between sweet and savory. Claire continues to be the kween of yummy carbs that makes my life better!
Claire, I stumbled upon you from watching old BA shows on tv. I enjoy your infectious personality, and now can't wait to continue following your Dessert journey here!! Thanks for being SO super relatable, and making it fun to cook.
Made this last night and it really is such a great and easy recipe for those looking to try yeast doughs. I've never braided dough before so that was a lot of fun! I was a bit too gentle with it to start so my bread pulled apart a bunch while baking but still super tasty and pretty. I replaced the egg wash with some of the leftover egg white with a splash of sesame oil and it turned out great. Love your cookbook, love your videos, thank you for sharing all of that you do!!
Just made this recipe, and I noticed another typo. In the ingredients, it lists "4 1/3 cup (19.5 oz)" bread flour, but in the steps it says "4 1/3 cup (22.5 oz)" bread flour. I measured it out using Claire's scoop and level method, not packing, and it came out to >22.5oz, but it worked out just fine. Dough is very forgiving and you can play with it as needed to get it to that tacky texture she described. Super easy and tasty! Definitely making again soon
I tried to make this and it was a fail. I'm trying to figure out why and in the video she says 2 whole eggs but recipe list says 3 whole eggs, do you know if it's 2 or 3? Thank you!
I was coming here to report that, too. I went with the 22.2oz/630g and I think that was the better choice. The dough would've been way too sticky with just 19.9oz/563g.
For some reason honey makes it rise slower and much denser. I use a similar recipe for sabbath challah every week. I ended up swapping the honey for regular sugar (1/4 cup), and it rose better and it had a lot more fluffy and air in it. Looking forward to trying this combo!!
Found out who you were like 2 weeks ago, checked out your recipes then bing-watched this channel. I just got "Dessert Person" in the mail a few days ago and I've already made three of the recipes. They're great!! Thanks for what you do, Claire.
I work in a Jewish preschool and we make challah every week with the kids, and I’ve been trying to find the perfect recipe to stick with. Can’t wait to try this out!
JUST put my challah dough in the fridge to bake tomorrow. Recommend anyone try this bread - so easy and delicious. I still use mixer with dough hook once all ingredients incorporated… cos I’m lazy. Will be trying this recipe, thanks Claire :)
Best challah recipe there is, and I have tried so many recipes already. Just follow the recipe. There is nothing wrong with it. It is the most perfect recipe I found
thank you, claire, for such a lovely "twist" on traditional challah. directions were perfect. i prepped all of my ingredients the day before which made for such a relaxed process. i did need to add a bit of extra flour while kneading. after i halved the recipe, i made 8 strands and spiraled them around to make little rolls. so sweet! i love watching you work. happy new year!
This one reminds me of a traditional bread that's made for celebrating Easter here in Bulgaria - kozunak. The recipe is quite similar, but our version relies on a mix of butter and vegetable oil, and it uses sugar. The best way to see whether you've made a good batch, according to 10/10 grandmas, is to look for those threads as you're tearing the dough apart. It's delightfully sweet and light, and we usually serve it (at least in my household) with a glass of milk for dipping
Adding tahini to challah dough is brilliant! I've baked a fair amount of challah in my day, even bartering it for karate lessons once upon a time. It makes delicious French toast and bread pudding, but I loved it best as the untoasted bread-of-choice for my childhood favorite sandwich, Schmaltz, Tomato, and Onion. If you've never made your own schmaltz or had this sandwich, you're missing out. The tip about using oil to slide honey out of a measuring cup/spoon is a helpful one that I've used for a long time (thanks, bubbie!), and your idea to braid from the center out makes a lovely loaf.
does Claire’s shirt say caviar? love that her passion for food extends to her clothes lol (merch idea: honey tahini challah earrings. or a shirt. tote bag? would 1000% buy)
Never eaten or made challah before. Made this today and it was delicious. The braids weren't exactly perfect before going to the over, but they turned out pretty decent looking after baking. Thanks Claire :)
In kosher, normal bread actually has to be pareve. It is not allowed to have dairy in it. Traditionally bread was eaten at every meal and as to not mix meat and milk the bread had to be pareve by mistake. This tradition is still kept today.
I was brushing my teeth and thought, “well, at least I’m more than halfway through the week. Thursday,” Pause “THURSDAY !!!!!” 🥐🍰🥰 And then turned on RUclips. Thursday mornings are for Claire.
I made this yesterday and it turned out great! I scaled down the recipe (1/3rd ) because I live alone. It was still amazing. The only thing was that I had to use a lot more flour than the recipe needed and as claire said it truly is a slow rising dough. (I am from India and most yeast recipes take half the time to proof due to the heat and humidity but this one was truly slow!). If you are looking to try it definitely give it a go!
Watching these videos in the morning with a cup of coffee is such a great way to start the day! Can’t wait to get my copy of your book to try all these for myself
I already had the Kindle edition of Dessert Person, but my wife gave me an early Christmas present of the physical book. It's a beautiful book and the first of my own cookbooks among the shelf-ful my wife's collection. Since I began cooking in earnest during the pandemic, Claire and others have been my inspiration. I am more than happy to support whatever ventures they have made, or will make, in their careers post-Bon Appetit. Even though my brother is deathly allergic to cats, I know Claire is my kitchen spirit person.
I can't wait to try this one! I bought the book last month and baked the chocolate chip cookies a bunch of times and always gets devoured by my family, and then I made the forever brownies which got so many praises I could cry. So excited for bread-making!!!
Looks awesome. My favourite Challah bread, used to be a bestseller in Tel Aviv's, Uri Scheft bread bakery. It is a Challah with butter and it is stuffed with Marzipan.
I love that you went and did your OWN thing Claire and I am so so so happy to see you doing well and succeeding on YOUR channel. P.S totally agree, Challah and Brioche are by far my FAVORITE bread to use for French Toast, omg so good!
Thank you so much for sharing your recipe on how to make it. My uncle loves making Challah Bread and has a bread maker. Sometimes he adds raisins into the bread. I'm going to share this with him and have him try to make this version for Friday Night.
i like how claire is always keeping it real with her audience, "you probably did not mess this up"- she can't account for our own individual stupidity and clumsiness, but following her recipe exactly obviously yields incredible (correct) results
We call it chałka and make it soooo often almost every week! We’re not jewish so not pareve so we use butter. I also had a version with chałwa like tahini like you did here in Poland and it was so rich and delicious!
Hey Claire, bought 'Dessert Person' for my mom for Mother's Day (in Belgium it's in may) and she's absolutely loving it! We'll definitely try the challah, she loves tahini and it looks so good!
Just a little hint about allergies and honey. My friends husband ended up in the ER after eating local honey. Be careful if you are highly allergic to pollen.
I'm SUPER SUPER allergic to pollen (to the point that i get oral allergy syndrome with raw or unprocessed fruits and vegetables) and the local honey thing did absolutely nothing for my allergies. Like any kind of alternative/homeopathic treatments, it should be discussed with a professional before you try it
I have gone to dinner and had a few drinks and let my challah dough way over proof and it’s still been really good interestingly...yet another reason to love challah
For anyone looking to get more comfortable baking yeast, this recipe is a good place to start! Hope you enjoy!
Thank you so much 😊 Claire ❤️
Loved this recipe, it's on my list to make again.
If I use raw honey, should I just heat it a bit to soften it for this recipe?
Honey slows yeast fermentation down because honey is antibacterial and antifungal, but usually the yeast will "conquer" the honey and the fermentation continues.
Just ordered Desert Person!!!
“but if yours is taking a while, i promise you it will rise. just let it go longer. you probably did not mess it up.” i know she was talking about the challah... but thank you claire for the pep talk
❤️❤️❤️❤️ needed this too
I made this today and it’s a bit cool out, so it took longer to rise, I needed to hear this
Even in the oven with the light on it took 2:45 minutes so yes thank you for mentioning this key point.
She wasn't talking about my life??
😢 mine after 5-6 hours still not rise
Pages sticking together in a cookbook is how you know it’s well loved 🥰
Also how to make a custard made with bananas, cream, peas, beef sautéed with onions and mashed potatoes. And if someone doesn't get this reference a small part of me will die.
@@Elisheval Friends!!
Absolutely, cookbooks have to be used.
It's also why they're the only kind of book I won't get digitally. I would rather get sugar on a book than on my $300+ tablet. 😆
@@anarus5952 Oh yes, imagine sprinkling the tablet with dough...😬
2:05 The winking bowl really got me
A real happy little fella
Omg ty! I missed that!
I feel that bowl.
"Are You Still Reading These Chapters?" has the same energy as Netflix asking if you're still watching. Also yes.
Haha Yes! I'm still reading them Claire!
Yep. Still reading them. And still looking for the cats cameos!!
With the amount of serotonin I receive every time I see that Claire has posted a new video, it’s scientifically impossible for me to have a “bad Thursday” anymore
Sameeee
Same! ❤️
Thursdays are the roughest days of the week for me, and Claire's video when I get home is the kind of kindness I need at Thursday evening
me, a religious jew who has been making challah with my mom every week since i was 8: watching a video on how to making challah with renewed interest bec it’s claire and we love her 🥰
So you’re probably an expert too, have any tips or things you like to do?
I like to add honey to my egg wash, it’s subtly sweet but makes your kitchen smell heavenly.
Did you ever try the Tahini in your challah?
Made this for shabbat with my parents. I used whole sesame tahini (just because it's the default at our house) and the flavour was really pronounced. We loved the challah! Froze one to use the next week since we were only 3 to eat it. After defrosting and warming on the hot plate it was absolutely beautiful.
What would you recommend eating it with?
@@cptntwinkletoes you can eat it with everyhing... Jam, hard cheese, soft cheese, pesto. You can make a poached egg and eat it with smoked salmon. Also it's a great bread for french toast bc it's great at soaking up the eggs.
ahh seriously one of the most delicious breads EVER! it’s perfect.
The editors calling Claire out on how often she makes things is hilarious
They'd be great in a courtroom.
the editors exposing claireee omggg im dead
Same 😂😂😂
Made this recipe a bunch in 2020 and the tahini addition really does something special!! Only making challah this way going forward
I love watching you bake because you are not afraid to show us that you also make mistakes and that is something that helps novice bakers not feel intimidated. You teach in a very methodical and detailed manner. You give the pitfalls to watch out for and techniques to use to make better products. Thank you so much, Claire.
claire taking a 15 minute snooze while at work is probably the most relatable thing i have ever heard
My Desert Person book came a couple of days ago and it is anazinggggg. I’ve already made 2 recipes, both delicious 😋🍰🍪
Claire, can't wait to try this new challah recipe. I'm almost 70 and still love baking, love your videos!
Love this! Especially since it is all done by hand. As one of the few without a stand mixer, this is so great. I would love to see more baking without standmixers.
A lot of recipes that say to use a stand mixer can be done without one! I’ve done a few from the Dessert Person book that way. It just takes longer and is obviously more effort. But doable!
i just imagined the whole crew taking a nap together, covered in cats, and that's so adorable
I’ve done 4 recipes out of Claire’s book Dessert Person, and I can say they all turned out perfect, including this one. You can really tell she took the time to get the recipe right for people cooking at home. Bravo
You guys have been teasing this nature episode for a hot minute & I need it in my life.. 😩🙏🏼lol
Ever thought of doing an episode just on the differences between an egg wash, milk wash, water wash, etc. and when to use each?
Thank you for being you Claire! I believe in baking therapy and you've provided the best! Keep up the amazing, unmatched work!
Your videos are something I look forward to. They are quality, calm, and I feel safe with your explanations because of your educational and professional background. My mom is the "cook" in the family, and she calls me the "baker" of the family, so I have pressure. Your videos are a great help! I also just love to bake and your passion for baking sweet or savory comes through in your videos! Thank you so much.
I recently made this recipe (I had zero experience with challah) and it came out just wonderful. Smooth, flavorful, and the perfect middle point between sweet and savory. Claire continues to be the kween of yummy carbs that makes my life better!
no one:
claire, every video: you don't have to proof your yeast. i don't.i know my yeast is fine and it has NOTHING to PROVE.
Claire always looks so amazing when baking! I feel like 5 minutes in I have flour on my face and egg in my hair. 🌻
finally someone who also suffers like me
I’m not Jewish, but I love that Claire is true to her Jewish roots and offers Kosher recipes. It’s nice to see a personal side to a beloved chef.
This is my favorite hair braiding tutorial.
Claire, I stumbled upon you from watching old BA shows on tv. I enjoy your infectious personality, and now can't wait to continue following your Dessert journey here!! Thanks for being SO super relatable, and making it fun to cook.
Made this last night and it really is such a great and easy recipe for those looking to try yeast doughs. I've never braided dough before so that was a lot of fun! I was a bit too gentle with it to start so my bread pulled apart a bunch while baking but still super tasty and pretty. I replaced the egg wash with some of the leftover egg white with a splash of sesame oil and it turned out great. Love your cookbook, love your videos, thank you for sharing all of that you do!!
We need to get you on TV. You’re like Bill Nye of the baking world. You explain while doing. Love you.
01:43 claire your laugh 💘
I'm vegan yet a fan. I just love Claire's passion for cooking/baking and I found this videos calming.
Super tasty recipe thanks for sharing dear
Yay huge fans over here! My husband and I watch you all the time! 😍
Just made this recipe, and I noticed another typo. In the ingredients, it lists "4 1/3 cup (19.5 oz)" bread flour, but in the steps it says "4 1/3 cup (22.5 oz)" bread flour. I measured it out using Claire's scoop and level method, not packing, and it came out to >22.5oz, but it worked out just fine. Dough is very forgiving and you can play with it as needed to get it to that tacky texture she described. Super easy and tasty! Definitely making again soon
I tried to make this and it was a fail. I'm trying to figure out why and in the video she says 2 whole eggs but recipe list says 3 whole eggs, do you know if it's 2 or 3? Thank you!
@@asiaclayed that extra egg is for the egg wash, I believe.
I was coming here to report that, too. I went with the 22.2oz/630g and I think that was the better choice. The dough would've been way too sticky with just 19.9oz/563g.
For some reason honey makes it rise slower and much denser. I use a similar recipe for sabbath challah every week. I ended up swapping the honey for regular sugar (1/4 cup), and it rose better and it had a lot more fluffy and air in it. Looking forward to trying this combo!!
Honey is anti microbial, it’s not usually something you want to use with fermented foods because it inhibits the fermentation process…
Found out who you were like 2 weeks ago, checked out your recipes then bing-watched this channel. I just got "Dessert Person" in the mail a few days ago and I've already made three of the recipes. They're great!! Thanks for what you do, Claire.
If you don't mind watching Bon Appetit, her videos there are good too - just search "Bon Appetit Claire".
I work in a Jewish preschool and we make challah every week with the kids, and I’ve been trying to find the perfect recipe to stick with. Can’t wait to try this out!
Kneading dough is one of my favorite parts of making bread. It's like a big ball of playdough.
JUST put my challah dough in the fridge to bake tomorrow. Recommend anyone try this bread - so easy and delicious. I still use mixer with dough hook once all ingredients incorporated… cos I’m lazy. Will be trying this recipe, thanks Claire :)
HEY CLAIREE!! i bought your book and i absolutely LOVE IT. LOVE YOUU
Claire’s laugh at like 1:45 is literally making my day lol, best laugh ever
Best challah recipe there is, and I have tried so many recipes already. Just follow the recipe. There is nothing wrong with it. It is the most perfect recipe I found
AHHH YESS!! FINALLY CHALLAH!! love this so much!!
thank you, claire, for such a lovely "twist" on traditional challah. directions were perfect. i prepped all of my ingredients the day before which made for such a relaxed process. i did need to add a bit of extra flour while kneading. after i halved the recipe, i made 8 strands and spiraled them around to make little rolls. so sweet! i love watching you work. happy new year!
Baking and taking naps at work - Claire is my hero
Super video! And the humor makes it even better!
My book comes tomorrow!!! I can't wait!!!
This one reminds me of a traditional bread that's made for celebrating Easter here in Bulgaria - kozunak. The recipe is quite similar, but our version relies on a mix of butter and vegetable oil, and it uses sugar. The best way to see whether you've made a good batch, according to 10/10 grandmas, is to look for those threads as you're tearing the dough apart. It's delightfully sweet and light, and we usually serve it (at least in my household) with a glass of milk for dipping
Adding tahini to challah dough is brilliant! I've baked a fair amount of challah in my day, even bartering it for karate lessons once upon a time. It makes delicious French toast and bread pudding, but I loved it best as the untoasted bread-of-choice for my childhood favorite sandwich, Schmaltz, Tomato, and Onion. If you've never made your own schmaltz or had this sandwich, you're missing out.
The tip about using oil to slide honey out of a measuring cup/spoon is a helpful one that I've used for a long time (thanks, bubbie!), and your idea to braid from the center out makes a lovely loaf.
Just got your book as a gift from the boyfriend for our anniversary (best gift ever!!!) 🥰 can't wait to try the recipes 👩🍳
Another great way to start my Thursday! No week is complete without seeing Claire!
does Claire’s shirt say caviar? love that her passion for food extends to her clothes lol
(merch idea: honey tahini challah earrings. or a shirt. tote bag? would 1000% buy)
It does say caviar. I hope she got one for Molly ruclips.net/video/HRNoT_WEr8E/видео.html
I need this shirt in my life!!!!
Hey Claire, I was wondering if you have thought about a Passover cooking series or Rosh Hashanah series?
i have been missing some claire in my life , glad i found her channel!
Never eaten or made challah before. Made this today and it was delicious. The braids weren't exactly perfect before going to the over, but they turned out pretty decent looking after baking. Thanks Claire :)
Claire the baking Goddess. Loving these recipes
eating challah with sweet butter at our family friend's house is my first food memory. I was bowled over and still am by this wonderful bread.
In kosher, normal bread actually has to be pareve. It is not allowed to have dairy in it. Traditionally bread was eaten at every meal and as to not mix meat and milk the bread had to be pareve by mistake. This tradition is still kept today.
"The major twist to this recipe is the tahini." I love an unintentional pun!
I don't get it 😭
@@PabloEmanuel96 she *twists* the entire thing into a braid.
@@carliewatson1936 😂😂😂😂😂 it's a good one
I was brushing my teeth and thought, “well, at least I’m more than halfway through the week. Thursday,”
Pause
“THURSDAY !!!!!” 🥐🍰🥰
And then turned on RUclips. Thursday mornings are for Claire.
I literally am halfway through the recipe and just saw that this was uploaded, what a perfect coincidence :)
I made this yesterday and it turned out great!
I scaled down the recipe (1/3rd ) because I live alone. It was still amazing. The only thing was that I had to use a lot more flour than the recipe needed and as claire said it truly is a slow rising dough. (I am from India and most yeast recipes take half the time to proof due to the heat and humidity but this one was truly slow!). If you are looking to try it definitely give it a go!
I love her kneading motion!!
Watching these videos in the morning with a cup of coffee is such a great way to start the day! Can’t wait to get my copy of your book to try all these for myself
I already had the Kindle edition of Dessert Person, but my wife gave me an early Christmas present of the physical book. It's a beautiful book and the first of my own cookbooks among the shelf-ful my wife's collection. Since I began cooking in earnest during the pandemic, Claire and others have been my inspiration. I am more than happy to support whatever ventures they have made, or will make, in their careers post-Bon Appetit. Even though my brother is deathly allergic to cats, I know Claire is my kitchen spirit person.
I can't wait to try this one! I bought the book last month and baked the chocolate chip cookies a bunch of times and always gets devoured by my family, and then I made the forever brownies which got so many praises I could cry. So excited for bread-making!!!
Omg the tip of putting the oil in the honey jar is priceless!
Looks awesome.
My favourite Challah bread, used to be a bestseller in Tel Aviv's, Uri Scheft bread bakery.
It is a Challah with butter and it is stuffed with Marzipan.
i made this and it was so goodddddd my family ate it all in one day!
I love that you went and did your OWN thing Claire and I am so so so happy to see you doing well and succeeding on YOUR channel.
P.S totally agree, Challah and Brioche are by far my FAVORITE bread to use for French Toast, omg so good!
Thank you so much for sharing your recipe on how to make it. My uncle loves making Challah Bread and has a bread maker. Sometimes he adds raisins into the bread. I'm going to share this with him and have him try to make this version for Friday Night.
Claire is taking over yt and I am HERE FOR IT
Had a crappy day.. A calming Claire video is exactly what I need. ❤️Thanks Claire.
Wow, this looks so yummy! It almost looks like the sweet bread that us Greeks make during Easter - Τσουρέκι. Will definitely be giving this a go!
Hi Claire! It’s still possible to make this recipe without the tahini right?
Bless you! Always a treat watching you here and all the baked goods 🤩
i like how claire is always keeping it real with her audience, "you probably did not mess this up"- she can't account for our own individual stupidity and clumsiness, but following her recipe exactly obviously yields incredible (correct) results
Thank you from Germany!
Spreading the love for Claire🥰
I'm making Challah bread tonight for the frist time for Thanksgiving. Thank you Claire!
Can we appreciate the consistency of Claire
Love the trick of braiding from the middle.
6:45 is exactly how my brain works during quarantine
Seriously, me trying to form sentences on the fly these days.
What I really love on watching cooking and baking vids is that I really learn so much from their tips🤧🤧🤧
Just bought Dessert Person a couple days ago. Working through its recipes is going to be my project for the summer. Can't wait to get started!
This is one of my favorite recipes in the book. I’m considering trying it with black tahini just to see
I am curious and excited to have a go at making a vegan version of this!
Can't wait to try this recipe!! Looks so delicious, and that challah pull at the end :) And great explanation of parve!
The thumbnail makes the challah look like soft serve and I’m loving it
My library hold for the book just came through... Can't wait to try the recipes, including this one!
We call it chałka and make it soooo often almost every week! We’re not jewish so not pareve so we use butter. I also had a version with chałwa like tahini like you did here in Poland and it was so rich and delicious!
Hey Claire, bought 'Dessert Person' for my mom for Mother's Day (in Belgium it's in may) and she's absolutely loving it! We'll definitely try the challah, she loves tahini and it looks so good!
Just a little hint about allergies and honey. My friends husband ended up in the ER after eating local honey. Be careful if you are highly allergic to pollen.
I'm SUPER SUPER allergic to pollen (to the point that i get oral allergy syndrome with raw or unprocessed fruits and vegetables) and the local honey thing did absolutely nothing for my allergies. Like any kind of alternative/homeopathic treatments, it should be discussed with a professional before you try it
I have gone to dinner and had a few drinks and let my challah dough way over proof and it’s still been really good interestingly...yet another reason to love challah
I made this bread a while ago following the recipe on your book. It's absolutely delicious.
I made this recipe a few times and it was delicious! And so so easy to make!
I'm Jewish and love Challah Bread!! It is the best bread for French Toast 😋
I made these a few months ago, but I subbed egg replacer and maple syrup to make it vegan. It turned out amazing!
In Greece we have a similar sweet bread recipe, we call it ΤΣΟΥΡΕΚΙ (chureki) and we make it on Easter.