Lemon Glazed Challah
Hot off the presses! Here's a quick and simple recipe for a zesty Lemony glazed Challah loaf.
This sweet and savory Citrus-glazed Challah is a delicious twist on the classic Jewish egg bread. It makes the perfect companion for mornings, brunches, and teas where you'll want something that's sweet but not too sweet!
For an easy, fuss-free brunch idea, try this bright loaf of challah... an easy and delicious challah recipe, with just the right hint of zing. Nosh on a slice now, or save it for tomorrow!
Grab the full Lemon Glazed Challah recipe below!
Author: Micah Siva
Makes 2 large challahs
1 package instant yeast
1 tbsp sugar
1 ½ cup lukewarm water, divided
2 large eggs
¼ cup honey
⅓ cup olive oil
1 tbsp vanilla extract
2 tbsp lemon zest
2 tsp sea salt
4 ½ -5 cups all purpose flour
1 cup confectioners sugar
2 tbsp lemon juice
1 egg, whisked
1 tbsp water
Combine yeast, sugar, and ½ cup water 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**
Add remaining water, egg, honey, oil, vanilla, lemon zest, and salt, mixing on low to combine. Replace the paddle for the dough hook.
Add 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.
Preheat the oven to 350F. Line a baking tray with parchment paper.
Punch down dough to remove any air bubbles, and transfer to a floured surface.
Cut into 2 pieces. Set one piece aside. Shape or braid as desired, repeating with the remaining piece of dough.
Make the egg wash: whisk together egg and water. Brush with egg wash.
Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.
Meanwhile, whisk together the glaze ingredients, drizzle over the cooled loaf.