bengingi Avatar

BENGINGI

HOME

RECIPES

CATERING

WORKSHOPS

ABOUT

BLOGS

CONTACT

Print

Save

Beehive Challah with Honey Glaze

cook:

3 h 20 min

0.0

(5)

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.

2 medium size challahs

US

original

metric

Picture for Beehive Challah with Honey Glaze

2 medium size challahs

US

original

metric

Ingredients

For the challah

AP flour

500 gr AP flour

milk

220 gr milk

extra virgin olive oil

50 gr extra virgin olive oil

honey

50 gr honey

salt

12 gr salt

dry yeast

12 gr dry yeast

pasture raised egg

1 pasture raised egg

For the glaze

honey

75 gr honey

milk

50 gr milk

For the toppings/brushing

Egg wash

Egg wash

Pearl sugar

Pearl sugar

Directions

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.

milk

220 gr milk

dry yeast

12 gr dry yeast

honey

50 gr honey

pasture raised egg

1 pasture raised egg

AP flour

500 gr AP flour

extra virgin olive oil

50 gr extra virgin olive oil

salt

12 gr salt

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 375F or 180C 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.

honey

75 gr honey

milk

50 gr milk

Step 7

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

Egg wash

Egg wash

Pearl sugar

Pearl sugar

Step 8

Bake for 15-20 min 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!

Comments

edit name

Add a Comment

Post Comment

Related Recipes

SUBSCRIBE TO MY
YASSSLETTER

Join my newsletter for updates, recipes, tips and more!

Subscribe

YASSS!

Join my newsletter for updates, recipes, tips and more!

Subscribe

HOME

RECIPES

LESSONS

NEWSLETTER

ABOUT

CATERING

WORKSHOPS

CONTACT

© 2022 BenGingi. All rights reserved

This site was built using provecho.

Join Provecho