Uploaded December 2024 | Updated September 2026, 6 hours ago
Get the recipe for Olive Oil Challah with Golden Raisins here: bit.ly/4iVRDlZ
Rose returns with eight recipes to master enriched dough! Recipe number three: Olive Oil Challah.
For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.)
Oil is the fat of choice in traditional challah; we chose EVOO for fruity, peppery notes that compliment sweet, bright golden raisins plumped in orange juice. And, though a six-strand challah looks nice, we did away with the fuss and opted for two simple braids. Our resident baking expert Rose Hattabaugh is your steady guide.
Find this and 200 more of our all-time best baking recipes in our new book “Milk Street Bakes”: bit.ly/4i3s2qG
And try more of enriched dough recipes below...
* Chocolate-Tahini Babka: bit.ly/47V4ShA
* Kolaches: bit.ly/4eAzKGN
* Orange–Olive Oil Sweet Breads: bit.ly/4gmRWo0
* Japanese Milk Bread: bit.ly/3ZGAMKX
* Babas au Rhum: bit.ly/400d3qz
* Swedish Cardamom Buns: bit.ly/4gH5U3W
* German-Style Winter Squash Bread: bit.ly/3VNjAT0
---------------------------------------------------------------------------------------------------------------------------
#milkstreetrecipe #milkstreetbakes #challah #holidaybaking #bread #holidayrecipe #easyrecipe #breadbaking #recipe
0:00 How to make olive oil challah
0:29 How to make water roux (tangzhong)
1:13 How to mix enriched dough for challah
2:23 How to shape challah
3:39 How to egg wash challah
Get the recipe for Olive Oil Challah with Golden Raisins here: bit.ly/4iVRDlZ
Rose returns with eight recipes to master enriched dough! Recipe number three: Olive Oil Challah.
For a tender, fluffy challah, we borrowed a technique used to make Japanese milk bread, famed for its feathery-light crumb. We make a water roux (also called tangzhong) by mixing a little flour and hot water until it forms a gel-like paste; this increases the hydration level without turning the dough wet, provides structure to the crumb, and gives it that feathery-ness we love about milk bread. (It also increases the shelf life.)
Oil is the fat of choice in traditional challah; we chose EVOO for fruity, peppery notes that compliment sweet, bright golden raisins plumped in orange juice. And, though a six-strand challah looks nice, we did away with the fuss and opted for two simple braids. Our resident baking expert Rose Hattabaugh is your steady guide.
Find this and 200 more of our all-time best baking recipes in our new book “Milk Street Bakes”: bit.ly/4i3s2qG
And try more of enriched dough recipes below...
* Chocolate-Tahini Babka: bit.ly/47V4ShA
* Kolaches: bit.ly/4eAzKGN
* Orange–Olive Oil Sweet Breads: bit.ly/4gmRWo0
* Japanese Milk Bread: bit.ly/3ZGAMKX
* Babas au Rhum: bit.ly/400d3qz
* Swedish Cardamom Buns: bit.ly/4gH5U3W
* German-Style Winter Squash Bread: bit.ly/3VNjAT0
---------------------------------------------------------------------------------------------------------------------------
#milkstreetrecipe #milkstreetbakes #challah #holidaybaking #bread #holidayrecipe #easyrecipe #breadbaking #recipe
0:00 How to make olive oil challah
0:29 How to make water roux (tangzhong)
1:13 How to mix enriched dough for challah
2:23 How to shape challah
3:39 How to egg wash challah
