Turmeric Challah
Introduction
To make turmeric challah, add half a teaspoon of ground turmeric for every cup of flour in your usual challah recipe.
If you don't have a go-to challah recipe, here is my mother, Sheila Benjamin's challah recipe, to which I've added turmeric.
If you don't have a go-to challah recipe, here is my mother, Sheila Benjamin's challah recipe, to which I've added turmeric.
This recipe was inspired by the menu at the now-defunct Avner's, the Jewish-owned Sydney bakery vandalised with a Hamas symbol in October 2024. Sadly, Avner's closed after the Bondi Beach massacre in December 2025.
Cooking notes: If you're time-poor, you can prepare the challah dough on a Wednesday or Thursday, then put it in the fridge until Friday, ready for braiding and baking.
And if you have young children or grandchildren or any littlies in your life, a lovely activity is to braid challah together.
And if you have young children or grandchildren or any littlies in your life, a lovely activity is to braid challah together.
Makes 2 small loaves.
Preparation method
1. Put the flours, salt and turmeric in a large bowl (or the bowl of an electric stand mixer) and stir to combine.
2. Put the sugar, yeast and water in a small bowl, mix well and leave for 10 minutes, or until the yeast is foamy.
3. Add the yeast mixture, egg and oil to the flour, and mix until the ingredients combine to form a dough. You can mix the ingredients by hand, or with a spoon, or with the dough hook on an electric stand mixer.
4. Knead the dough for 10-15 minutes, or until the dough is smooth and elastic. To knead by hand, tip the dough onto a floured surface. If using an electric stand mixer, use the dough hook for kneading. If the dough is too sticky, gradually add more flour.
5. Place the dough in a large, oiled bowl. Cover the bowl with plastic wrap and leave the dough to rise for 3 hours, or until doubled in size. If you are baking the challah on the same day that you've prepared the dough, go to step 7. Otherwise, go to step 6.
6. Place the bowl in the refrigerator overnight (or for 2 nights). At least 2 hours before you are a ready to bake the challah, take the dough out of the fridge to allow it to come to come to room temperature.
7. Line a baking tray with greaseproof paper. Remove the dough from the bowl, place it on a clean surface and punch down to get rid of air bubbles. Divide the dough into two, equal-sized balls.
8. Divide each ball into three, equal-sized balls. Now roll each ball into a long snake, approximately 30cm long, and braid. Pinch the end of the braid tightly (you may even want to seal the ends with a bit of water). Repeat so you have 2 braided loaves.
9. Place the loaves on the baking tray and cover with a damp tea towel for 1 hour. They will expand so make sure to leave space between the loaves.
10. Remove the tea towel, and preheat the oven to 180°C.
11. Once the oven is hot, place the baking tray inside and, using a spray bottle filled with water, spray the challot around 10-15 times with water to create steam (this helps develop the crust).
12. Bake for 30 minutes or until golden. Allow to cool on a wire rack. Enjoy!
2. Put the sugar, yeast and water in a small bowl, mix well and leave for 10 minutes, or until the yeast is foamy.
3. Add the yeast mixture, egg and oil to the flour, and mix until the ingredients combine to form a dough. You can mix the ingredients by hand, or with a spoon, or with the dough hook on an electric stand mixer.
4. Knead the dough for 10-15 minutes, or until the dough is smooth and elastic. To knead by hand, tip the dough onto a floured surface. If using an electric stand mixer, use the dough hook for kneading. If the dough is too sticky, gradually add more flour.
5. Place the dough in a large, oiled bowl. Cover the bowl with plastic wrap and leave the dough to rise for 3 hours, or until doubled in size. If you are baking the challah on the same day that you've prepared the dough, go to step 7. Otherwise, go to step 6.
6. Place the bowl in the refrigerator overnight (or for 2 nights). At least 2 hours before you are a ready to bake the challah, take the dough out of the fridge to allow it to come to come to room temperature.
7. Line a baking tray with greaseproof paper. Remove the dough from the bowl, place it on a clean surface and punch down to get rid of air bubbles. Divide the dough into two, equal-sized balls.
8. Divide each ball into three, equal-sized balls. Now roll each ball into a long snake, approximately 30cm long, and braid. Pinch the end of the braid tightly (you may even want to seal the ends with a bit of water). Repeat so you have 2 braided loaves.
9. Place the loaves on the baking tray and cover with a damp tea towel for 1 hour. They will expand so make sure to leave space between the loaves.
10. Remove the tea towel, and preheat the oven to 180°C.
11. Once the oven is hot, place the baking tray inside and, using a spray bottle filled with water, spray the challot around 10-15 times with water to create steam (this helps develop the crust).
12. Bake for 30 minutes or until golden. Allow to cool on a wire rack. Enjoy!
Comments
Hi Aura - actually this IS for publication, there was nowhere else to add an intro to the recipe - Elana x
To make turmeric challah, add half a teaspoon of ground turmeric for every cup of flour in your usual challah recipe. If you don't have a go-to challah recipe, here is my mother, Sheila Benjamin’s challah recipe, to which I’ve added turmeric.
This recipe was inspired by the menu at the now-defunct Avner’s – the Jewish-owned Sydney bakery vandalised with a Hamas symbol in October 2024. Sadly, Avner’s closed after the Bondi Beach massacre in December 2025.
Cooking notes: If you're time-poor, you can prepare the challah dough on a Wednesday or Thursday, then put it in the fridge until Friday, ready for braiding and baking. And if you have young children or grandchildren – or any littlies in your life – a lovely activity is to braid challah together.
Makes 2 small loaves.
To make turmeric challah, add half a teaspoon of ground turmeric for every cup of flour in your usual challah recipe. If you don't have a go-to challah recipe, here is my mother, Sheila Benjamin’s challah recipe, to which I’ve added turmeric.
This recipe was inspired by the menu at the now-defunct Avner’s – the Jewish-owned Sydney bakery vandalised with a Hamas symbol in October 2024. Sadly, Avner’s closed after the Bondi Beach massacre in December 2025.
Cooking notes: If you're time-poor, you can prepare the challah dough on a Wednesday or Thursday, then put it in the fridge until Friday, ready for braiding and baking. And if you have young children or grandchildren – or any littlies in your life – a lovely activity is to braid challah together.
Makes 2 small loaves.
Type: Side dish
Kosher choice: Pareve
Ingredients
- 3½ cups bread flour (also known as baker's flour)
- 1 cup wholemeal bread flour (if unavailable, substitute wholemeal plain flour or plain (white) bread flour)
- 2 tsp ground turmeric
- 2 tsp salt
- 4 tbsp sugar
- 7g / ¼ tsp dry yeast
- 1 cup lukewarm water
- 1 egg, at room temperature, lightly beaten
- 7 tbsp /140ml light olive oil
- You will also need a spray bottle filled with water
Storage
Can this item be frozen?
Yes
Yes
How long can it be stored in the fridge?
N/A - don't store in the fridge!
N/A - don't store in the fridge!
Can this item be warmed up in the microwave?
Yes
Yes
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