Easter Challah Recipe

One of my goals for 2021 was to start more traditions. I love when someone has a recipe or craft that was passed down from generation to generation. It makes the holidays mean so much more and enhances the family bond. 

Since Easter is right around the corner, I thought I would share with you an Easter Challah recipe that I plan to make every year. 

History of Challah

Many cultures have different traditions for celebrating Easter. Some include cheese, honey, and hard-boiled eggs. 

The tradition of eating Easter bread started in Byzantium, a Greek city that would later be known as Constantinople. 

Challah vs. Easter Bread

They are nearly identical. Challah is a Jewish bread and has to follow kosher dietary laws.

Easter bread is from a Christian background and the ingredients were changed since they don't follow the same kosher laws.

Photo by cottonbro from Pexels


  • 4 cups flour
  • 2.5 tablespoons active dry yeast
  • 1 cup whole milk, warm 
  • 3/4 cup sugar
  • 1/2 cup butter, melted 
  • pinch of salt
  • 1 egg, plus an egg for the egg wash 

  1. Dissolve the yeast in the warm milk and add a tablespoon of the sugar.
  2. Pour over the flour and let sit for 15 minutes. Mix in the melted butter, salt, egg, and the rest of the sugar.
  3. Add the butter mixture and knead until a smooth dough forms. Cover with a kitchen towel. Place in a warm spot and let rise for about 45 minutes to an hour.
  4. After the dough has risen, remove the dough from the bowl and separate the dough into 4 equal parts. You can use a scale, to be precise. Roll each piece into a long strand.
  5. Secure the ends of the strands together.
  6. Cross the right outer strand over the right inner strand.
  7. Cross the left inner strand over the right inner strand.
  8. Cross the right outer strand over the right inner strand.
  9. Cross the left outer strand under the left inner strand.
  10. Cross the left inner strand over the right inner strand.
  11. Repeat steps 6-10 until the entire bread is braided.
  12. Secure the ends of the strands at the bottom together.
  13. Place on a baking sheet lined with baking paper.
  14. Brush lightly wish an egg wash and let rise for another 40 minutes.
  15. Preheat the oven to 345 degrees and bake for about 30-40 minutes until golden brown. If the bread becomes too dark too fast, cover with aluminum foil and continue baking.


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