Beehive Challah with Honey Glaze

cook time:

3 hr 20 min

total time:

3 hr 20 min

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Get ready for honey season with this exquisite beehive-shaped challah! I’ve taken my classic challah recipe and performed a bit of culinary alchemy by replacing water with milk and sugar with raw, unfiltered honey. The result is a truly enchanting dough. Afterward, I’ve divided it into ping pong-sized balls that gracefully meld together during proofing, forming the visually stunning beehive shape you see here. But the honey and milk infusion doesn’t stop with the dough; I’ve also lovingly glazed the baked challah with this delectable combination. The outcome? Soft, candied, bite-sized buns that will undoubtedly leave your taste buds yearning for more. Get ready for a mouthwatering experience that celebrates the sweetness of honey season in every delightful bite.

Ingredients

For the challah:

  • 500 gr AP flour
  • 220 gr milk
  • 50 gr extra virgin olive oil
  • 50 gr honey
  • 12 gr salt
  • 12 gr dry yeast
  • 1 pasture raised egg

Ingredients

For the glaze:

  • 75 gr honey
  • 50 gr milk

Ingredients

For the toppings/brushing:

  • Egg wash
  • Pearl sugar

Ingredients

For the challah:

  • 500 gr AP flour
  • 220 gr milk
  • 50 gr extra virgin olive oil
  • 50 gr honey
  • 12 gr salt
  • 12 gr dry yeast
  • 1 pasture raised egg

Ingredients

For the glaze:

  • 75 gr honey
  • 50 gr milk

Ingredients

For the toppings/brushing:

  • Egg wash
  • Pearl sugar

Ingredients

For the challah:

  • 500 gr AP flour
  • 220 gr milk
  • 50 gr extra virgin olive oil
  • 50 gr honey
  • 12 gr salt
  • 12 gr dry yeast
  • 1 pasture raised egg

Ingredients

For the glaze:

  • 75 gr honey
  • 50 gr milk

Ingredients

For the toppings/brushing:

  • Egg wash
  • Pearl sugar
Equipment

Stand mixer
Hook attachment
Scraper
Scale
Brush
Baking tray
Parchment paper
Small

Lets Start Cooking!

step 1

In a stand mixer’s bowl add milk, yeast, honey, egg, flour, olive oil and salt. Set the mixer on lowest speed and start mixing for 10-12 min, until the dough is smooth and elastic.

step 2

Remove the dough from the mixer, round it, and place in a lightly oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

step 3

After doubled in size, deflate the dough and cut strips. Roll each strip into a long strand and cut ping pong size pieces.

step 4

Round each piece to a perfect sealed ball. Place them 1/2 an inch apart in a tart pan (lined with parchment paper). Let them proof until they touch each other.

step 5

In the meantime, preheat your oven to 375°F or 180°C and make the glaze.

step 6

To make the glaze- simply combine milk and honey in a small pot, bring to boil while stirring constantly. Set aside to cool to room temperature.

step 7

After the dough balls have doubled in size, brush them with an egg wash and decorate each ball with pearl sugar.

step 8

Bake for 15-20 minutes or until dark golden.

step 9

Remove from the oven and brush with the honey glaze. Let the challah cool for 10 min, then eat while warm!

step 10

YASSS!

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Need a little more direction?

Watch our tutorial

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