Happy Hanukkah! Challah is already known for being a sweet bread but with some added vanilla extract & topped with frosting it’s basically the best cake ever. No seriously, this super doughy & fluffy loaf is your excuse to eat dessert any time of the day. Even better idea: before frosting this, use it in our cake batter french toast recipe for a double whammy funfetti recipe.
Baking bread can be intimidating. Trust me I get it. I’ve made all types of bread & I still get concerned waiting for the yeast to foam & the dough to double in size. Thankfully 3 packets of yeast cost just over a dollar & all you need to mix it with is some water (& the occasional teaspoon of sugar) which gives you plenty of opportunity to mess up & start over without feeling like you’re truly wasting. When you’ve finally gotten the yeast & water combination to that frothy, bubbly consistency the smell will be magical. Of course, it won’t take over your home like a freshly baked loaf of bread but when you put your nose closer to the bowl it’ll smell exactly like the end result.
As for baking & being intimidated luckily with Challah it’s easier than most breads to figure out when it’s complete. The top of the loaf will be golden to dark brown. Typically if a loaf of bread gets this color it’s burnt or dried out but not with Challah. If you prefer the top not as dark, bake according to instructions below & once it’s golden brown cover with tin foil & continue baking as directed.
The frosting is the easiest part of this recipe! For that true funfetti flavor we used funfetti frosting (duh) & just melted it to pour over the loaf of Challah. Of course you’re more than welcome to make a homemade frosting but you did just make your own loaf of bread so we don’t expect much more from ya tonight!
- for the challah:
- 2 tsp dry active yeast
- ½ cup granulated sugar
- 1⅓ cup lukewarm water
- 4½ cups all-purpose unbleached flour
- 1 tbsp vanilla extract
- ¼ cup oil
- 2 eggs
- ⅔ cup sprinkles
- for the egg wash:
- 1 large egg
- 2 tsp water
- for the frosting:
- 1 can white frosting, melted
- In large mixing bowl, dissolve the yeast over the water with 1 tsp of the granulated sugar. Let sit for 10 minutes until frothy. Stir gently.
- In separate mixing bowl, combine sugar, flour, & sprinkles. Stir to combine.
- Add oil, vanilla, & eggs to dry ingredients & stir to combine.
- Pour yeast mixture into other ingredients & knead for 15 minutes by hand (or with proper mixing tools if you have them) until you form a ball shape.
- Spray clean mixing bowl with baking spray & place ball of dough into the bowl. Cover with a damp towel & place somewhere warm until dough has doubled in size (roughly 3 hours). Make sure to punch dough down every 45 minutes.
- Slice dough into 3 (or 6 if you want a double braided Challah) even ropes. They should be long & thin. Attach ropes at one end by squeezing them together & braid the strands together. Squeeze the other end together once braid is complete.
- Line baking sheet with parchment paper & place braided challah on top. Cover with dishcloth & set somewhere warm (not hot) & let it rise for roughly 1 hour.
- Mix egg wash together & brush over entire challah (excluding the bottom).
- Preheat oven to 350 F. Bake for 15 minutes & repeat brushing the egg wash over the challah. Bake a remaining 15 minutes. Let cool 15 minutes at least.
- In a microwavable safe bowl, microwave the frosting for roughly 30 seconds. Immediately pour over challah. Top with extra sprinkles, serve, & enjoy!
2 dish towels
small mixing bowl
microwavable safe bowl