Chai Tea Challah Bread

Products Used

Ingredients

  • 3/4 cup warm water (about 100 degrees)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/3 cup + 1 teaspoon divided Imperial Sugar Extra Fine Granulated Sugar
  • 1 black tea bag
  • 2 3/4-3 cups all-purpose flour*
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for coating the bowl
  • 1 large egg, whisked
  • 1 teaspoon vanilla extract
  • Topping
  • 1 egg, whisked
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons ground cinnamon

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. In a large bowl, add yeast and 1 teaspoon sugar to water, stir and let foam. Add tea bag and let sit for 10 minutes.
      2. In a large bowl whisk together 2 3/4 cups flour, cinnamon, cardamom, nutmeg, cloves and salt.
      3. Add 2 tablespoons vegetable oil, egg, remaining sugar and vanilla to yeast mixture and combine. Then add in flour mixture and form into a ball. Knead for 10 minutes by hand or with a stand mixer. Add more flour if dough is sticky.
      4. Place dough ball in a bowl coated with oil and cover bowl and let dough rise in a warm place until doubled, about 3 hours.
      5. Once dough has doubled, punch down and divide into three equal balls. Roll out into strands and braid. Place challah on a baking sheet lined with parchment paper, and let rise for another hour until double again.
      6. Mix together sugar and cinnamon for topping. While the dough is rising, preheat oven to 350 degrees F. Carefully brush egg over challah and then sprinkle liberally with cinnamon sugar topping. Bake for 25-30 minutes until golden brown.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Amy Kritzer @whatjewwannaeat.

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      Oops.. there is no Spanish translation to this recipe