Challah is already known for being a sweet bread, but with some added vanilla extract and topped with frosting it’s basically the best cake ever. No seriously, this super doughy & fluffy loaf is your excuse to eat dessert any time of the day. Even better idea: before frosting this, use it in our cake batter french toast recipe for a double whammy funfetti recipe.
Baking bread can be intimidating. Trust me I get it. I’ve made all types of bread and I still get concerned waiting for the yeast to foam and the dough to double in size. Thankfully 3 packets of yeast cost just over a dollar and all you need to mix it with is some water (and the occasional teaspoon of sugar) which gives you plenty of opportunity to mess up and start over without feeling like you’re truly wasting. When you’ve finally gotten the yeast and water combination to that frothy, bubbly consistency the smell will be magical. Of course, it won’t take over your home like a freshly baked loaf of bread but when you put your nose closer to the bowl it’ll smell exactly like the end result.
As for baking and being intimidated, luckily with Challah it’s easier than most breads to figure out when it’s complete. The top of the loaf will be golden to dark brown. Typically if a loaf of bread gets this color it’s burnt or dried out but not with Challah. If you prefer the top not as dark, bake according to instructions below & once it’s golden brown cover with tin foil and continue baking as directed.
The frosting is the easiest part of this recipe! For that true funfetti flavor we used funfetti frosting (duh) and just melted it to pour over the loaf of Challah. Of course you’re more than welcome to make a homemade frosting but you did just make your own loaf of bread so we don’t expect much more from ya tonight!
for the challah:
- 2 tsp dry active yeast
- ½ cup granulated sugar
- 1⅓ cup lukewarm water
- 4½ cups all-purpose unbleached flour
- 1 tbsp vanilla extract
- ¼ cup oil
- 2 eggs
- ⅔ cup sprinkles
for the egg wash:
- 1 large egg
- 2 tsp water
for the frosting:
- 1 can white frosting, melted
- In large mixing bowl, dissolve the yeast over the water with 1 tsp of the granulated sugar. Let sit for 10 minutes until frothy. Stir gently.
- In separate mixing bowl, combine sugar, flour, & sprinkles. Stir to combine.
- Add oil, vanilla, & eggs to dry ingredients & stir to combine.
- Pour yeast mixture into other ingredients & knead for 15 minutes by hand (or with proper mixing tools if you have them) until you form a ball shape.
- Spray clean mixing bowl with baking spray & place ball of dough into the bowl. Cover with a damp towel & place somewhere warm until dough has doubled in size (roughly 3 hours). Make sure to punch dough down every 45 minutes.
- Slice dough into 3 (or 6 if you want a double braided Challah) even ropes. They should be long & thin. Attach ropes at one end by squeezing them together & braid the strands together. Squeeze the other end together once braid is complete.
- Line baking sheet with parchment paper & place braided challah on top. Cover with dishcloth & set somewhere warm (not hot) & let it rise for roughly 1 hour.
- Mix egg wash together & brush over entire challah (excluding the bottom).
- Preheat oven to 350 F. Bake for 15 minutes & repeat brushing the egg wash over the challah. Bake a remaining 15 minutes. Let cool 15 minutes at least.
- In a microwavable safe bowl, microwave the frosting for roughly 30 seconds. Immediately pour over challah. Top with extra sprinkles, serve, & enjoy!
Images & Recipe: Public Lives, Secret Recipes
About the Contributor
Caitlin is the founder of Chicago based lifestyle web publication Public Lives, Secret Recipes which specializes in recipe development, DIY tutorials, fashion posts, & much more. Aside from the blog, Caitlin is the founder of Krispops, a crisped rice cake pop company, that you can order online! Be sure to shop Krispops here & follow PLSR on Instagram, Twitter, Facebook, & Pinterest!