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Sweet Challah Recipe

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Hands down the best and easiest challah you will ever make.

Growing up in South Africa, I would look forward to shabbos. My mom would make the lightest and fluffy challah that tasted more like cake than bread. So when I moved to Los Angeles I was surprised to find that challah was savory.

And so began my non-stop experimenting to find the perfect challah recipe. And I did. But the recipe I mention uses 5lbs of flour so we can make a brocha on the dough and it yields 4 loaves. This means you can drop off challah at your friends and family which is such a mitzvah.

But over the years you have been asking for a recipe that yields only 2 challahs.

So I played with the ingredients and managed to recreate the exact same challah from my childhood. And it is epic. Take it from me. If I change this recipe Jade and Saul immediately complain.

And even though it is sweeter I usually add olives and rosemary to mine or pesto and sundried tomatoes. And the savory flavors work amazingly with this dough.

I also use it to make my decadent Nutella Chocolate Babka.

So give it a try and let me know what you think. May your candles burn bright and may you only know blessings

xxx MM



Sweet Challah Recipe

  • Author: Melissa Mayo




  • 2 cups warm water
  • 3/4 cup sugar
  • 4 1/2 tsp active yeast
  • 7 to 7 1/2 cups flour
  • 1 1/2 TBS salt
  • 1/2 cup of oil
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 egg well beaten with 1 TBS water for the wash


  • Cinnamon Sugar
  • Kalamata Olives + Herbs
  • Pesto
  • Apple and honey
  • Sundried Tomatoes
  • Nutella
  • Poppy and sesame seeds


In a bowl combine the lukewarm (not boiling) water with the yeast and sugar. Allow the mixture to activate for 10 minutes till a foam begins to form on top. In a large bowl combine the flour and salt. Stir to combine. Whisk together the egg, oil, and vanilla extract. Make a well in the center of the dry ingredients. Add the wet ingredients. Use a fork to mix to incorporate everything. Turn the dough onto the counter and knead for 10 minutes. If the dough is sticky add flour till you get the right consistency.

Place the dough back in the bowl and cover it with a tablespoon of oil. Cover the dough with plastic wrap and allow it to rise in a warm spot until it doubles in size.

Preheat the oven to 375 F/190 C

Once the dough has risen, make the BROCHA **** and shape the challahs.

Place each challah onto a parchment-lined baking sheet and brush with a beaten egg and water mix. Allow the challah to rise again for an hour. Brush again with the egg wash and sprinkle with the toppings of your choice.

Bake the challah for 20-25 minutes or until the bottom is brown.


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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