Blueberry Challah
Submitted by PeggytheLibrarian
Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.
YIELD
48 servingsPREP
35 minCOOK
40 minREADY
7 hrsTake one look at this challah and you’ll do a double-take. The blueberry purée baked right into the dough gives it a stunning purple tint that looks almost too beautiful to slice.
But slice it you must, because underneath that shiny egg-washed crust is a tender, egg-rich bread with a gentle berry sweetness running through every strand of the braid.
The process is traditional challah all the way: yeast dough, a long rise, hand-braided strands, and a final egg wash before baking. The blueberries just add their own gorgeous chapter to the story.
With 37 reviews and a devoted following, this recipe has been baked, braided, and loved by a lot of home bakers.
Pro Tips
- Cook the blueberries down and purée them smooth. Chunks of berry in the dough will create weak spots in the braid.
- Give the dough its full rise time. The long 3-to-5-hour second rise builds flavor and creates a lighter, airier crumb.
- Roll the strands evenly so the braid bakes uniformly. Thick and thin sections brown at different rates.
- Don’t slice until the loaf is completely cool. Warm challah tears instead of slicing cleanly.
Ingredients
Directions
Mix blueberries with ½ cup sugar and ¼ cup water. Cook over low heat, stirring occasionally, until the sugar is dissolved.
Cool and pure? blueberries.
Dissolve yeast in 1 cup water in a large bowl. With a fork, stir in 2 cup flour. Let rise half an hour.
In another bowl, add salt and remaining sugar to 5 cup flour.
Cut butter in with a knife or pastry blender until mixture resembles coarse meal.
Beat 2 eggs and yolks; add eggs and blueberries to yeast mixture and stir well.
Stir in flour mixture.
Turn out onto a floured work surface and knead until dough is smooth and elastic, adding flour as needed, 10- 15 minutes.
Cover with a towel and let rise two hours, or until doubled.
Punch down and knead lightly for a minute or two.
Divide dough into small balls (9 for three-strand braids, 12 for four-strand).
Roll balls into long strands and braid.
Place on an oiled or parchment-lined baking sheet and let rise 3 to 5 hours, or until loaves are well-risen.
Beat the remaining egg and add enough water to make a thick wash.
Brush egg wash on loaves and bake at 350℉ (180℃) F for 40 minutes, or until loaves are brown and sound hollow when tapped.
Allow to cool before slicing.
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