5 from 3 votes
Challah Buns
These Challah Buns are the delightful cousins of my beloved orange raisin challah with a little more fun and whimsy. With their slightly sweet taste and pillowy texture, challah buns are perfect for your favorite burgers, sandwiches, or simply enjoyed with soup or salad.
Prep Time
1 hr
Cook Time
1 hr
Rising times
5 hrs
Total Time
7 hrs
Servings:
12
Calories:
204 kcal
Course:
Bread
Cuisine:
Israeli
Ingredients
- 4 cups unbleached bread flour plus more as necessary, 500 grams
- 2 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- 1 teaspoon orange zest
- 1 teaspoon salt
- ¾ cup water plus more as necessary, lukewarm, 177 grams
- 2 egg whole
- 2 egg whites reserved for the egg wash (see note, yolk
- 2 tablespoons canola oil or safflower or other neutral oil
- poppy seeds if desired, or sesame seeds, for topping
Instructions
- In a mixer bowl, combine the flour, sugar, zest, yeast, and salt.
- Measure out the water in a large (2 cup is ideal) measuring cup. Add the eggs and oil, and whisk lightly.
- Add the wet ingredients to the mixing bowl, and mix on low speed using the paddle attachment until combined.
- Switch to the hook attachment and mix on medium speed for 8 minutes, adding small amounts of water or flour as necessary to get the dough to clear the sides of the bowl. The final dough should be soft and not sticky at all.
- Form the dough into a round, lightly oil a bowl (I use the same mixing bowl), cover with plastic wrap, and let rise in a warm, draft-free place until about doubled, 1 to 2 hours (Rise #1 of 3).
- Degas, re-form into a round, and again let rise until about doubled, 1 to 2 hours (Rise #2 of 3)
- Shape the dough (see text for some suggestions) and let rise until doubled again (Rise #3 of 3).
- At least 30 minutes prior to baking, preheat the oven to 325°F.
- Right before baking, brush the loaf with the reserved egg whites (keep for one more brushing). Top with poppy seeds or sesame seeds, if using.
- Bake on a middle shelf for 20 minutes. Brush one more time with reserved egg wash to ensure coverage of the entire loaf.
- Continue baking until internal temperature is 190 to 195°F, the crust is a rich caramel brown, and the bottom sounds hollow when thumped. This should take about 40 to 60 minutes in total, depending on the size of your buns.
- Cool for at least one hour.
Cup of Yum
Notes
- You can do rise #1 in the refrigerator overnight. Rise #2 may take about an hour longer than if it had been done at warm room temperature.
- An egg wash with egg whites only will give a shine but minimal color. If you want your challah buns to be darker, you can use a whole egg and save those egg whites for granola or macarons.
Nutrition Information
Calories
204kcal
(10%)
Carbohydrates
33g
(11%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
60mg
(20%)
Sodium
207mg
(9%)
Potassium
70mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
84IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 204
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 207mg | 9% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.