Cranberry Orange Walnut Challah

Cranberry Orange Walnut Challah

Braided challah studded with tart cranberries, toasted walnuts, and bright orange zest.

Total 3 hr 30 min Makes 14 slices Calories 285/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts, Wheat

This enriched egg bread gets a citrusy twist from orange zest and juice, plus pops of tart dried cranberries and crunchy toasted walnuts folded into a soft, golden dough. Braided into a classic loaf and brushed with egg wash for a glossy crust, it suits holiday tables, brunch spreads, or thick slices of French toast the next morning.

Ingredients

  • 1 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup granulated sugar, divided
  • 4 1/2 cups all-purpose flour, plus more for kneading
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 2 tablespoons orange zest, finely grated
  • 2 tablespoons orange juice
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts, toasted and chopped
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 1 tablespoon honey, for brushing (optional)

Method

  1. In a small bowl, stir the warm water, yeast, and 1 tablespoon of the sugar together. Let stand until foamy, about 5 to 10 minutes.

  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt.

  3. Add the eggs, egg yolk, oil, orange zest, orange juice, and the yeast mixture to the flour. Mix on low speed until a shaggy dough forms.

  4. Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the bowl, about 8 minutes.

  5. Add the dried cranberries and toasted walnuts and knead on low speed just until evenly distributed, about 1 minute.

  6. Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  7. Punch down the dough and divide into 3 or 4 equal pieces. Roll each piece into a rope about 16 inches long.

  8. Pinch the ropes together at one end and braid them, tucking the ends underneath to seal.

  9. Transfer the braided loaf to a parchment-lined baking sheet, cover loosely with a towel, and let rise until puffy and nearly doubled.

  10. Preheat the oven to 350°F.

  11. Brush the risen loaf generously with the egg wash, coating all sides and creases of the braid.

  12. Bake until deep golden brown and the loaf sounds hollow when tapped on the bottom, 30 to 35 minutes.

  13. If using, brush the warm loaf lightly with honey for a glossy finish.

  14. Transfer to a wire rack and cool at least 30 minutes before slicing.

Rate this recipe

★ 4.5 (1)

Cranberry Orange Walnut Challah

This enriched egg bread gets a citrusy twist from orange zest and juice, plus pops of tart dried cranberries and crunchy toasted walnuts folded into a soft, golden dough. Braided into a classic loaf and brushed with egg wash for a glossy crust, it suits holiday tables, brunch spreads, or thick slices of French toast the next morning.

3 hr 30 min 14 slices 285 cal

Ingredients

  • 1 cup warm water (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/3 cup granulated sugar, divided
  • 4 1/2 cups all-purpose flour, plus more for kneading
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 large egg yolk
  • 1/3 cup vegetable oil
  • 2 tablespoons orange zest, finely grated
  • 2 tablespoons orange juice
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts, toasted and chopped
  • 1 large egg, beaten with 1 tablespoon water, for egg wash
  • 1 tablespoon honey, for brushing (optional)

Method

  1. 1

    In a small bowl, stir the warm water, yeast, and 1 tablespoon of the sugar together. Let stand until foamy, about 5 to 10 minutes.

  2. 2

    In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt.

  3. 3

    Add the eggs, egg yolk, oil, orange zest, orange juice, and the yeast mixture to the flour. Mix on low speed until a shaggy dough forms.

  4. 4

    Increase speed to medium and knead until the dough is smooth, elastic, and pulls away from the bowl, about 8 minutes.

  5. 5

    Add the dried cranberries and toasted walnuts and knead on low speed just until evenly distributed, about 1 minute.

  6. 6

    Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

  7. 7

    Punch down the dough and divide into 3 or 4 equal pieces. Roll each piece into a rope about 16 inches long.

  8. 8

    Pinch the ropes together at one end and braid them, tucking the ends underneath to seal.

  9. 9

    Transfer the braided loaf to a parchment-lined baking sheet, cover loosely with a towel, and let rise until puffy and nearly doubled.

  10. 10

    Preheat the oven to 350°F.

  11. 11

    Brush the risen loaf generously with the egg wash, coating all sides and creases of the braid.

  12. 12

    Bake until deep golden brown and the loaf sounds hollow when tapped on the bottom, 30 to 35 minutes.

  13. 13

    If using, brush the warm loaf lightly with honey for a glossy finish.

  14. 14

    Transfer to a wire rack and cool at least 30 minutes before slicing.