Ingredients

Units USMScale1x2x3x

  • 1 cup Warm water
  • 2 1/4 teaspoons Active dry yeast
  • 5 medium Egg yolks (room temperature)
  • 1/3 cup Melted butter (very high quality)
  • 5 tablespoons White sugar
  • 2 teaspoons Vanilla sugar
  • 3 3/4 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 Egg (for egg wash)
  • Sesame seeds and poppy seeds (optional)

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Instructions

  1. Prepare the Dough: In a large mixing bowl, dissolve the yeast in warm water. Add egg yolks, sugar, and vanilla extract. Whisk until yolks are broken up and the mixture is combined.
  2. Mix: Add flour, melted butter and salt to the wet ingredients. Stir with a wooden spoon for 2 minutes, let the dough rest for 5 minutes, and then continue to stir for another 4 minutes. Optionally, mix with a dough hook on a stand mixer at low speed.
  3. Knead: Turn the dough onto a floured surface. Knead for 1-2 minutes, adding more flour if sticky. The dough should be soft and not stick to your hands. Form it into a ball.
  4. Chill: Place the dough in an oiled large bowl, cover with plastic wrap, and refrigerate overnight, or for up to 4 days.
  5. Shape the Bread: Remove dough from the fridge and divide it into 2 equal parts for 2 loaves. Divide each part into 5 equal pieces. Roll each piece into a rope about 10 inches long.
  6. Braid the Chałka: Pinch one end of the ropes together and start braiding. Number the ropes from 1 to 5 from left to right. Always cross rope 1 over 3, then rope 2 over 3, and finally rope 5 over 2. Repeat until the braid is complete, and pinch the ends together.
  7. Second Rise: Transfer the braids onto a baking sheet lined with parchment paper. Brush with egg wash (1 beaten egg with 1 tablespoon of water) and let rise for 1 hour in a warm, draft-free place. Reserve remaining egg wash.
  8. Final Rise and Topping: Brush again with the egg wash and optionally sprinkle with poppy and sesame seeds. Let rise for an additional 30 minutes to 1 hour, depending on the type of yeast used.
  9. Bake: Preheat the oven to 350°F. Bake the loaves for 30-40 minutes until the tops and bottoms are lightly browned and the bread sounds hollow when tapped. Cool completely on a wire rack before slicing.