This isn’t just bread — it’s a symbol. Soft, slightly sweet, with hints of vanilla and orange, it takes center stage on the Shabbat table. Braiding it is almost meditative, the perfect way to slow down into the rhythm of Shabbat.
- 1 kg flour
- 2 heaping tsp dry yeast
- 5–6 tbsp sugar
- vanilla sugar or vanilla seeds
- 1 tsp baking powder
- zest of 1 orange
- ½ cup sunflower oil
- 1 egg yolk
- a pinch of salt
- 2 cups warm liquid (¾ orange juice + ¼ boiling water, or ¾ sparkling water + ¼ boiling water)
First, mix all dry ingredients. In a separate bowl, combine the liquid (juice or sparkling water with boiling water) — it should be warm but not hot. Slowly pour into the dry mix while stirring well. Then add the oil and egg yolk. Knead on a floured surface until the dough is soft and elastic. Leave it in a warm place for 1 hour to rise. Punch it down, divide into 2–3 portions, braid into challahs, and place on a baking tray. Bake until golden brown.
This isn’t just bread — it’s the smell of home that stays with you forever.
First, mix all dry ingredients. In a separate bowl, combine the liquid (juice or sparkling water with boiling water) — it should be warm but not hot. Slowly pour into the dry mix while stirring well. Then add the oil and egg yolk. Knead on a floured surface until the dough is soft and elastic. Leave it in a warm place for 1 hour to rise. Punch it down, divide into 2–3 portions, braid into challahs, and place on a baking tray. Bake until golden brown.
This isn’t just bread — it’s the smell of home that stays with you forever.
