Monkeys' Favorite Challah

Why “Monkey Challah”

I’ve called my kids “my monkeys” since they were babies—close in age, wild as ever, and always turning the house upside down. They still do! This challah has become their favorite, so the name stuck. It’s quick and easy, the kind we often whip up together before school.

By Randee (Owner of Love and Latkes and mama to 3 monkeys)

Ingredients

• 1 cup of warm water

• 2 1/4 tsp fast-acting yeast

• 3 eggs (plus 1 to brush on the challah before baking)

• 3 1/2 cups of flour (plus a little more as needed; preferred: King Arthur brand)

• 1/3 cup of sugar

• 1 tsp Kosher salt

Utensils

• Mixer (KitchenAid recommended)

• Large stainless steel bowl for dough rising

• Plastic wrap and tea towel

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Directions

1. Measure 1 cup of warm water. (Run tap water for a minute or two until warm—don’t microwave or boil. If too hot, it will kill the yeast.) Add yeast and let sit 1–2 minutes until foamy.

2. In the mixer, beat 3 eggs. Add flour, salt, sugar, and the yeast-water mixture.

3. Attach dough hook and mix until ingredients come together and a dough forms. If dough sticks to the sides, sprinkle in a little more flour. Dough should be sticky but able to hold a slight shape.

Note: Flour amounts may vary each week. Aim for dough that is not “goopy” but bouncy and somewhat sticking together before rising.

4. Prepare a large stainless steel bowl with cooking spray or light oil.

5. Transfer dough into bowl. Cover with plastic wrap and towel. Place away from drafts on the counter. Let rise until doubled in size (about 2–4 hours).

6. Punch down dough. Move to a floured, lightly greased surface (or parchment paper). Coat hands lightly with cooking spray to prevent sticking.

7. Divide dough into 3 equal pieces. Roll each into ropes of equal size.

8. Braid ropes, tucking ends under. Spray with cooking spray and cover with plastic wrap. Let rise 1 hour at room temperature, or refrigerate for a slower rise (no more than 4–5 hours).

9. After second rise, beat 1 egg with a splash of water for egg wash. Preheat oven to 350°F. Brush challah lightly with egg wash and sprinkle with Kosher salt.

10. Bake for 30 minutes.

Enjoy!