Truffle Honey Challah

For Victory Club's Truffle Shabbat dinner at Urbani, we used truffle honey as our secret ingredient. The result: a savory yet sweet challah that was devoured in minutes. Recipe adapted from The Challah Blog. The event was made possible by the TableMakers Initiative of the Schusterman Foundation.



  • 1 1/4 cup water

  • 1 tbsp active dry or instant yeast

  • 6 tbsp honey (we recommend using Urbani's Truffle Honey)

  • 3 eggs & 1 egg for wash

  • 1/2 cup neutral oil (we use canola, but vegetable is fine)

  • 6 cups bread flour

  • 2 tsp salt

  • Truffle Salt


  • Place very warm (but not scalding) water in mixing bowl.

  • Add yeast and 3 tbs. honey, mixing lightly.

  • Allow to sit for 10 minutes or so until you see little eruptions.

  • Add 3 eggs and oil and mix with wood spoon.

  • If you have a stand mixer, add flour and salt and beat with dough hook. Remember: salt kills yeast. Don't put the salt in with the yeast. Wait until you've added some of the flour.

  • If the dough is not holding together as a ball, add a bit more oil or water. If dough is very sticky, add more flour. The dough is ready when it sticks together as a ball and is not sticky to the touch when you poke your finger in.

  • Beat the dough for 5-10 minutes.

  • Turn the ball out onto a floured work surface and punch a few times until very smooth.

  • Place dough in oiled bowl and cover top with plastic wrap or towel.

  • Allow to rise at least one hour, preferably more, until dough has doubled in size.

  • Punch down ball in bowl and remove. Punch out all air bubbles.

  • Braid in your preferred method.

  • Allow to rise 20-30 minutes.

  • Mix remaining egg with 3 tbs. truffle honey. Brush mixture onto challah. 

  • Bake at 350 degrees for 25-30 minutes.

  • After 10 minutes, rotate the pan 180 degrees and continue to bake. If they seem doughy, give it more time.

Pull apart and enjoy!

45 minutes active time; 2.5 hours total time. Yields one large challah. 

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