Laminated Challah Recipe
Laminated challah is like a hybrid of challah and croissants: The egg-rich, honey-sweetened dough is layered with butter for a striated braid with a butter-crisped exterior. Bake it today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Kitchen scale
- Dough whisk
- Bowl scraper
- Rolling pin
- Offset spatula
- Pullman pan
- Pizza cutter
- Pastry brush
- Oven
- Mixing bowl
- Measuring cup
- Baking sheet
- Parchment paper
- Chef's knife
- Microwave
- Refrigerator
- Freezer
Ingredients
- 1/3 cup plus 2 teaspoons (85g) water, lukewarm
- 1 1/2 tablespoons (32g) honey
- 2 teaspoons (6g) instant yeast
- 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature; white reserved
- 3 tablespoons (37g) vegetable oil
- 1 1/4 teaspoons (7g) table salt
- 12 tablespoons (170g) unsalted butter, softened
- 1 large egg white, beaten (reserved from above)
- 1 tablespoon (21g) honey
- flaky sea salt, for sprinkling
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