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New Challah Recipe from rebbetzin Rochie's Kitchen!



Yield: 4 Medium challahs / or 2 Large challahs

11/2 cups  very warm water
2 Tbsp       sugar
41/2 tsp     granulated yeast

2 cups +    
5 – 6 1/2 cups     all-purpose unbleached white flour (or white whole wheat)

1 1/2 Tbsp sea salt

1/2 cup      maple syrup
2 large       eggs
1/3 cup      canola oil
1 tsp          maple extract

Maple Bourbon Pecan Filling:

Yield: enough to fill 2 Large challahs

2/3 cup   pure maple syrup

1 Tbsp    good quality bourbon

1/4 cup   dark brown sugar

1/2 tsp    cinnamon

1/2 cup   coconut oil

1 cup      roughly chopped raw pecans*

2/3 cup   flour

*an 8 oz pkg of raw pecans will give you enough pecans for the filling and the topping

Challah topping:
1 egg, well beaten with 1 tsp water

1/4 cup chopped pecans

drizzle maple syrup

In a large bowl, pour the very warm water. Add the sugar and then the yeast. 
Allow a few minutes for the yeast to bloom.

Add the first part of the flour and the salt and mix until a smooth batter forms.

Add the maple syrup, eggs, oil, maple extract and stir again until smooth.

Gradually add the remaining flour, mixing with your hands or stand-mixer until the flour has fully incorporated into the dough. Be sure to add only as much flour as is needed to form a non-sticky workable dough.

Knead the dough for about 10 minutes or until it springs back when lightly touched.

Pour 3–4 teaspoons of oil into the bowl. 
Turn the ball of dough around in the oil until the outer layer of the dough has been thinly coated.

Cover the bowl with plastic wrap or a warm, damp dishcloth and place in a warm spot to rise.


While the dough is rising, prepare the maple pecan filling.


In a small saucepan, add maple syrup, bourbon, brown sugar, cinnamon and coconut oil. Stir over medium flame until bubbling. Turn off flame and add chopped pecans. Stir in the flour, a little at a time to prevent clumping, until a smooth paste has been formed.


Place the pot in the fridge to cool the filling a bit while the dough rises.

Allow the dough to rise for 1.5–2 hours, until dough has doubled in bulk. Punch out some air and allow to rise for an additional hour.

Separate challah without a blessing.

Preheat the oven to 350°F.

Divide the dough into pieces and roll out each piece. Fill each strand with the maple pecan filling and roll up into a strand (*see below for illustrated directions)

Braid the dough as desired and place on lined baking sheets.

Brush the challah with the egg glaze after braiding.

Allow the challahs to rise for an additional 30 minutes.

Glaze challahs again and sprinkle with chopped pecans, and drizzle with maple syrup.

Bake at 350°F for 30 minutes (medium-sized challah; time will vary according to challah size). The challah is ready when its underside is brown and it sounds crisp when tapped.

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