• Leanne Maala - For Micah Siva

Coffee Cake Challah

Good morning! It’s Coffee Cake Challah time!

Coffee cake challah? Yup, it's happening. If you're the type of person who spends their whole morning trying to decide whether they're in the mood for a bite of challah or a slice of coffee cake, then this one's for you.

Now we don't have to choose!

Before you think coffee and challah don't belong together, just hear me out.

This Coffee Cake Challah has all the wonderful flavors of cinnamon coffee cake mixed with the familiar and comforting taste of your favorite soft, sweet challah. It's perfect for breakfast or dessert, and it's sweet enough that you can eat it all by itself.

Try out this Coffee Cake Challah recipe for a modern, coffee flavor-fueled take on Jewish challah!


Coffee Cake Challah

Author: Micah Siva

Makes: 2 large challahs


  • 3 tsp instant yeast

  • 1 tbsp sugar

  • 1 ½ cup unsweetened almond milk, divided

  • 2 large eggs

  • 1 egg yolk

  • 1 tbsp vanilla extract

  • 1/3 cup honey or maple syrup

  • ¼ cup melted butter

  • 2 tsp sea salt

  • 1 tbsp cinnamon

  • ½ tsp nutmeg

  • 4 ½ - 6 cups all purpose flour

Egg wash

  • 1 egg

  • 2 tbsp water


  • 5 tbsp butter, softened

  • 1 tbsp cinnamon

  • ¼ tsp nutmeg

  • ¼ cup brown sugar

  • ⅓ cup flour


  1. Combine yeast, sugar, and ½ cup milk in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom”. If the yeast does not bloom, you may need to get fresher yeast

  2. Add remaining water, egg, egg yolks, vanilla, honey, butter and salt, mixing on low to combine. Replace the paddle for the dough hook.

  3. Add cinnamon, nutmeg, and flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.

  4. Preheat the oven to 350F. Line a baking tray with parchment paper.

  5. Punch down dough to remove any air bubbles, and transfer to a floured surface.

  6. Cut into 8 even pieces. Roll each piece into a rope, flatten and add a small layer of streusel filling, pinch the ends together, and roll into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.

  7. To braid, place two strands in the center of your work surface vertically, lay another 2 horizontally in the center. Weave the center into a square lattice (watch my video!), and cross the “legs” over one another.

  8. Make the egg wash: whisk together egg and water. Brush with egg wash, and top with additional streusel.

  9. Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.

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