Aniseed and cardamon challah

    3 hours 30 min

    A gorgeous freshly baked challah loaf that's flavoured with aniseed and cardamom. Add a few tablespoons of sugar to the dough, if you like sweeter dough.

    1 person made this

    Makes: 1 loaf

    • 2 1/2 teaspoons dried active baking yeast
    • 225ml warm water
    • 1 1/2 tablespoon honey
    • 3 eggs, divided
    • 60ml sunflower oil
    • 500-600g plain flour
    • 1 teaspoon ground anise
    • 1/2 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1/2 teaspoon granulated sugar (optional)

    Prep:30min  ›  Cook:30min  ›  Extra time:2hr30min proofing  ›  Ready in:3hr30min 

    1. Mix yeast with warm water and honey; set aside until it starts to foam, about 10 minutes.
    2. Stir 2 eggs and sunflower oil together with a wooden spoon. Add flour, anise, cardamom and salt; knead well. Add yeast mixture and knead into a smooth ball, adding more flour if mixture is too wet.
    3. Coat a large bowl with a little sunflower oil, roll the dough around sides of bowl so that it is coated with oil; cover with cling film and let rise in a warm place till dough has doubled in volume, about 1 hour.
    4. Punch down dough, then let rise in a warm place for 45 minutes.
    5. Place dough on a lightly floured work surface and divide into 3 or 4 equal parts. Shape each part into a rope and braid together. Pinch the ends together to seal and tuck them under; cover and let proof for 30 minutes.
    6. Preheat oven to 180 C / Gas 4. Place loaf on a greased baking tray and brush with beaten egg; sprinkle some sugar on top, if you like.
    7. Bake loaf in preheated oven for 25 to 30 minutes, until top is golden and the base of the loaf sounds hollow when you tap it.
    8. Cool loaf on a wire rack before slicing and serving.

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