Claire Saffitz Makes Challah Bread | Dessert Person
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- čas přidán 25. 06. 2024
- Claire Saffitz Makes Challah Bread | Dessert Person
Honey. Tahini. Challah. It sells itself! But we’ll tell you about it anyway because it’s so good and is a great starter recipe if you’re interesting in getting into bread baking. Challah is a lightly sweet enriched bread in the Jewish baking tradition, and this version is infused with honey, olive oil, and tahini, which gives it a subtle sesame flavor and rich silkiness. If you can braid, you can make challah, and if you can’t, Claire will show you how.
#ClaireSaffitz #Baking #Challah
Honey Tahini Challah Bread
Special Equipment:
NONE!
Ingredients:
1 1/2 teaspoons dry active yeast (0.18 oz / 5g)
1/2 cup honey (6 oz / 170g)
1/2 cup tahini (4.5 oz / 128g)
3 large egg yolks (1.8 oz / 50g), at room temperature
1/3 cup extra-virgin olive oil (2.6 oz / 73 g), plus more for bowl
3 large eggs (5.3 oz / 150g), at room temperature
4 1/3 cups bread flour (19.9 oz / 563g), plus more for kneading
2 teaspoons Diamond Crystal kosher salt (0.21 oz/ 6g)
Sesame seeds, for sprinkling the top
0:00 Start
0:21 Intro to Claire Saffitz Makes Challah Bread
0:39 Dessert Person Intro Animation
0:57 Background to Honey Tahini Challah Bread
1:53 Ingredients & Special Equipment
2:36 Mix Dry Ingredients / Proof
4:21 Mix Wet Ingredients
5:56 Mix Wet Into Dry
7:43 Knead The Dough
10:11 Portion out Dough
12:44 How To Braid Challah Dough
17:33 How To Bake Challah Bread/Outro
19:42 Y'all Still Reading These Chapters?
Thanks for watching!
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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar - Jak na to + styl
For anyone looking to get more comfortable baking yeast, this recipe is a good place to start! Hope you enjoy!
Thank you so much 😊 Claire ❤️
Loved this recipe, it's on my list to make again.
If I use raw honey, should I just heat it a bit to soften it for this recipe?
Honey slows yeast fermentation down because honey is antibacterial and antifungal, but usually the yeast will "conquer" the honey and the fermentation continues.
Just ordered Desert Person!!!
“but if yours is taking a while, i promise you it will rise. just let it go longer. you probably did not mess it up.” i know she was talking about the challah... but thank you claire for the pep talk
❤️❤️❤️❤️ needed this too
I made this today and it’s a bit cool out, so it took longer to rise, I needed to hear this
Even in the oven with the light on it took 2:45 minutes so yes thank you for mentioning this key point.
She wasn't talking about my life??
😢 mine after 5-6 hours still not rise
Pages sticking together in a cookbook is how you know it’s well loved 🥰
Also how to make a custard made with bananas, cream, peas, beef sautéed with onions and mashed potatoes. And if someone doesn't get this reference a small part of me will die.
@@Elisheval Friends!!
Absolutely, cookbooks have to be used.
It's also why they're the only kind of book I won't get digitally. I would rather get sugar on a book than on my $300+ tablet. 😆
@@anarus5952 Oh yes, imagine sprinkling the tablet with dough...😬
"Are You Still Reading These Chapters?" has the same energy as Netflix asking if you're still watching. Also yes.
Haha Yes! I'm still reading them Claire!
Yep. Still reading them. And still looking for the cats cameos!!
2:05 The winking bowl really got me
A real happy little fella
Omg ty! I missed that!
I feel that bowl.
me, a religious jew who has been making challah with my mom every week since i was 8: watching a video on how to making challah with renewed interest bec it’s claire and we love her 🥰
So you’re probably an expert too, have any tips or things you like to do?
I like to add honey to my egg wash, it’s subtly sweet but makes your kitchen smell heavenly.
Did you ever try the Tahini in your challah?
the editors exposing claireee omggg im dead
Same 😂😂😂
With the amount of serotonin I receive every time I see that Claire has posted a new video, it’s scientifically impossible for me to have a “bad Thursday” anymore
Sameeee
Same! ❤️
Thursdays are the roughest days of the week for me, and Claire's video when I get home is the kind of kindness I need at Thursday evening
The editors calling Claire out on how often she makes things is hilarious
They'd be great in a courtroom.
ahh seriously one of the most delicious breads EVER! it’s perfect.
Made this for shabbat with my parents. I used whole sesame tahini (just because it's the default at our house) and the flavour was really pronounced. We loved the challah! Froze one to use the next week since we were only 3 to eat it. After defrosting and warming on the hot plate it was absolutely beautiful.
What would you recommend eating it with?
@@cptntwinkletoes you can eat it with everyhing... Jam, hard cheese, soft cheese, pesto. You can make a poached egg and eat it with smoked salmon. Also it's a great bread for french toast bc it's great at soaking up the eggs.
Made this recipe a bunch in 2020 and the tahini addition really does something special!! Only making challah this way going forward
claire taking a 15 minute snooze while at work is probably the most relatable thing i have ever heard
Ever thought of doing an episode just on the differences between an egg wash, milk wash, water wash, etc. and when to use each?
I’m not Jewish, but I love that Claire is true to her Jewish roots and offers Kosher recipes. It’s nice to see a personal side to a beloved chef.
no one:
claire, every video: you don't have to proof your yeast. i don't.i know my yeast is fine and it has NOTHING to PROVE.
My Desert Person book came a couple of days ago and it is anazinggggg. I’ve already made 2 recipes, both delicious 😋🍰🍪
In kosher, normal bread actually has to be pareve. It is not allowed to have dairy in it. Traditionally bread was eaten at every meal and as to not mix meat and milk the bread had to be pareve by mistake. This tradition is still kept today.
I love watching you bake because you are not afraid to show us that you also make mistakes and that is something that helps novice bakers not feel intimidated. You teach in a very methodical and detailed manner. You give the pitfalls to watch out for and techniques to use to make better products. Thank you so much, Claire.
01:43 claire your laugh 💘
i just imagined the whole crew taking a nap together, covered in cats, and that's so adorable
I'm vegan yet a fan. I just love Claire's passion for cooking/baking and I found this videos calming.
You guys have been teasing this nature episode for a hot minute & I need it in my life.. 😩🙏🏼lol
The funny thing about naps...as a kid you never want to take a nap, then as an adult you crave them.
I never understood the true value of a comfortable couch until after 30.
came here to get the recipe so i can make the bread this weekend and saw this comment and honestly, as an adult, the fact we used to feel like naptime was a punishment as kids is hilarious, there is nothing better than a solid nap between 3-5 pm and waking up to dinner 😂
@@xxspookshowxbabyxx My Mother always said I was a terror between 2 and 5 if I didn't take a nap as a child, and honestly...it feels like 3-5 is the hardest part of the day (and I am still crabby during that time frame)
Just made this recipe, and I noticed another typo. In the ingredients, it lists "4 1/3 cup (19.5 oz)" bread flour, but in the steps it says "4 1/3 cup (22.5 oz)" bread flour. I measured it out using Claire's scoop and level method, not packing, and it came out to >22.5oz, but it worked out just fine. Dough is very forgiving and you can play with it as needed to get it to that tacky texture she described. Super easy and tasty! Definitely making again soon
I tried to make this and it was a fail. I'm trying to figure out why and in the video she says 2 whole eggs but recipe list says 3 whole eggs, do you know if it's 2 or 3? Thank you!
@@asiaclayed that extra egg is for the egg wash, I believe.
I was coming here to report that, too. I went with the 22.2oz/630g and I think that was the better choice. The dough would've been way too sticky with just 19.9oz/563g.
This is my favorite hair braiding tutorial.
Thank you for being you Claire! I believe in baking therapy and you've provided the best! Keep up the amazing, unmatched work!
Baking and taking naps at work - Claire is my hero
Claire, can't wait to try this new challah recipe. I'm almost 70 and still love baking, love your videos!
I recently made this recipe (I had zero experience with challah) and it came out just wonderful. Smooth, flavorful, and the perfect middle point between sweet and savory. Claire continues to be the kween of yummy carbs that makes my life better!
I’ve done 4 recipes out of Claire’s book Dessert Person, and I can say they all turned out perfect, including this one. You can really tell she took the time to get the recipe right for people cooking at home. Bravo
This recipe made so much more sense after I registered that I had misread Tahini as "Tzatziki." Tahini in a sweetened bread is much more logical.
Love this! Especially since it is all done by hand. As one of the few without a stand mixer, this is so great. I would love to see more baking without standmixers.
A lot of recipes that say to use a stand mixer can be done without one! I’ve done a few from the Dessert Person book that way. It just takes longer and is obviously more effort. But doable!
6:45 is exactly how my brain works during quarantine
Seriously, me trying to form sentences on the fly these days.
Claire, I stumbled upon you from watching old BA shows on tv. I enjoy your infectious personality, and now can't wait to continue following your Dessert journey here!! Thanks for being SO super relatable, and making it fun to cook.
Claire always looks so amazing when baking! I feel like 5 minutes in I have flour on my face and egg in my hair. 🌻
finally someone who also suffers like me
Kneading dough is one of my favorite parts of making bread. It's like a big ball of playdough.
Just a little hint about allergies and honey. My friends husband ended up in the ER after eating local honey. Be careful if you are highly allergic to pollen.
I'm SUPER SUPER allergic to pollen (to the point that i get oral allergy syndrome with raw or unprocessed fruits and vegetables) and the local honey thing did absolutely nothing for my allergies. Like any kind of alternative/homeopathic treatments, it should be discussed with a professional before you try it
I was brushing my teeth and thought, “well, at least I’m more than halfway through the week. Thursday,”
Pause
“THURSDAY !!!!!” 🥐🍰🥰
And then turned on CZcams. Thursday mornings are for Claire.
AHHH YESS!! FINALLY CHALLAH!! love this so much!!
I can't wait to try this one! I bought the book last month and baked the chocolate chip cookies a bunch of times and always gets devoured by my family, and then I made the forever brownies which got so many praises I could cry. So excited for bread-making!!!
Claire’s laugh at like 1:45 is literally making my day lol, best laugh ever
lol @ 19:06 mark - Claire was #EXPOSED. 😂
(all joking aside she did say she hadn't made A LOT of the recipes in a long time, not ALL of them, and the book has over 100 recipes, so...)
thank you, claire, for such a lovely "twist" on traditional challah. directions were perfect. i prepped all of my ingredients the day before which made for such a relaxed process. i did need to add a bit of extra flour while kneading. after i halved the recipe, i made 8 strands and spiraled them around to make little rolls. so sweet! i love watching you work. happy new year!
Heads up, there's a typo in this recipe in the print copy of Dessert Person!
The ingredients list says 4 and 1/3 cup flour is 563g, but later in the recipe it says that same volume of flour is 630g. That's a big difference! Make sure to stick with 563g if you're using a scale.
Made this last night and it really is such a great and easy recipe for those looking to try yeast doughs. I've never braided dough before so that was a lot of fun! I was a bit too gentle with it to start so my bread pulled apart a bunch while baking but still super tasty and pretty. I replaced the egg wash with some of the leftover egg white with a splash of sesame oil and it turned out great. Love your cookbook, love your videos, thank you for sharing all of that you do!!
Watching these videos in the morning with a cup of coffee is such a great way to start the day! Can’t wait to get my copy of your book to try all these for myself
Yay huge fans over here! My husband and I watch you all the time! 😍
"The major twist to this recipe is the tahini." I love an unintentional pun!
I don't get it 😭
@@PabloEmanuel96 she *twists* the entire thing into a braid.
@@carliewatson1936 😂😂😂😂😂 it's a good one
Another great way to start my Thursday! No week is complete without seeing Claire!
MY FAVORITE 😍bread of all time so fluffy soft and amazing 😻
Your videos are something I look forward to. They are quality, calm, and I feel safe with your explanations because of your educational and professional background. My mom is the "cook" in the family, and she calls me the "baker" of the family, so I have pressure. Your videos are a great help! I also just love to bake and your passion for baking sweet or savory comes through in your videos! Thank you so much.
Had a crappy day.. A calming Claire video is exactly what I need. ❤️Thanks Claire.
I work in a Jewish preschool and we make challah every week with the kids, and I’ve been trying to find the perfect recipe to stick with. Can’t wait to try this out!
Hey Claire, I was wondering if you have thought about a Passover cooking series or Rosh Hashanah series?
Claire the baking Goddess. Loving these recipes
JUST put my challah dough in the fridge to bake tomorrow. Recommend anyone try this bread - so easy and delicious. I still use mixer with dough hook once all ingredients incorporated… cos I’m lazy. Will be trying this recipe, thanks Claire :)
My book comes tomorrow!!! I can't wait!!!
I literally am halfway through the recipe and just saw that this was uploaded, what a perfect coincidence :)
Bless you for measurements in grams
I love her kneading motion!!
What I really love on watching cooking and baking vids is that I really learn so much from their tips🤧🤧🤧
Just got your book as a gift from the boyfriend for our anniversary (best gift ever!!!) 🥰 can't wait to try the recipes 👩🍳
eating challah with sweet butter at our family friend's house is my first food memory. I was bowled over and still am by this wonderful bread.
We need to get you on TV. You’re like Bill Nye of the baking world. You explain while doing. Love you.
This one reminds me of a traditional bread that's made for celebrating Easter here in Bulgaria - kozunak. The recipe is quite similar, but our version relies on a mix of butter and vegetable oil, and it uses sugar. The best way to see whether you've made a good batch, according to 10/10 grandmas, is to look for those threads as you're tearing the dough apart. It's delightfully sweet and light, and we usually serve it (at least in my household) with a glass of milk for dipping
YAY, another use for my tahini!!! I can't wait to make this, I even have all the ingredients!!! Thank you for sharing!!!
HEY CLAIREE!! i bought your book and i absolutely LOVE IT. LOVE YOUU
Claire is taking over yt and I am HERE FOR IT
Just bought Dessert Person a couple days ago. Working through its recipes is going to be my project for the summer. Can't wait to get started!
claires eyeliner is so pretty
Can we appreciate the consistency of Claire
Best challah recipe there is, and I have tried so many recipes already. Just follow the recipe. There is nothing wrong with it. It is the most perfect recipe I found
Super video! And the humor makes it even better!
Can't wait to try this recipe!! Looks so delicious, and that challah pull at the end :) And great explanation of parve!
I made these yesterday and they turned out great! Thanks Claire. 😊
I already had the Kindle edition of Dessert Person, but my wife gave me an early Christmas present of the physical book. It's a beautiful book and the first of my own cookbooks among the shelf-ful my wife's collection. Since I began cooking in earnest during the pandemic, Claire and others have been my inspiration. I am more than happy to support whatever ventures they have made, or will make, in their careers post-Bon Appetit. Even though my brother is deathly allergic to cats, I know Claire is my kitchen spirit person.
I'm Jewish and love Challah Bread!! It is the best bread for French Toast 😋
i like how claire is always keeping it real with her audience, "you probably did not mess this up"- she can't account for our own individual stupidity and clumsiness, but following her recipe exactly obviously yields incredible (correct) results
Thank you for posting this on a Thursday so I have time to make it tomorrow!
i made this and it was so goodddddd my family ate it all in one day!
Spreading the love for Claire🥰
Never eaten or made challah before. Made this today and it was delicious. The braids weren't exactly perfect before going to the over, but they turned out pretty decent looking after baking. Thanks Claire :)
Found out who you were like 2 weeks ago, checked out your recipes then bing-watched this channel. I just got "Dessert Person" in the mail a few days ago and I've already made three of the recipes. They're great!! Thanks for what you do, Claire.
If you don't mind watching Bon Appetit, her videos there are good too - just search "Bon Appetit Claire".
Thank you so much for sharing your recipe on how to make it. My uncle loves making Challah Bread and has a bread maker. Sometimes he adds raisins into the bread. I'm going to share this with him and have him try to make this version for Friday Night.
Love the trick of braiding from the middle.
I made this bread a while ago following the recipe on your book. It's absolutely delicious.
For some reason honey makes it rise slower and much denser. I use a similar recipe for sabbath challah every week. I ended up swapping the honey for regular sugar (1/4 cup), and it rose better and it had a lot more fluffy and air in it. Looking forward to trying this combo!!
Honey is anti microbial, it’s not usually something you want to use with fermented foods because it inhibits the fermentation process…
Just got the book everything looks great can't wait to try the recipes
This looks so amazing
i have been missing some claire in my life , glad i found her channel!
I watch Claire’s video even if I don’t care much for a particular recipe i just like the show as a whole and catch myself either smiling or laughing 💖 😋 🍰
I bought book a week ago and i CANNOT WAIT to make some stuff from it!! I finally have time to cook and bake so this is what I'm gonna spend my summer doing!
the b-roll of Claire just doing things in nature is 💯
I made this recipe a few times and it was delicious! And so so easy to make!
this is so soothing to watch
This is one of my favorite recipes in the book. I’m considering trying it with black tahini just to see
I just started composting, so I’m so excited to see what you have to say about your compost setup. I even have the same tumbler!
I'm making Challah bread tonight for the frist time for Thanksgiving. Thank you Claire!
I absolutely love the sass that is the editing team.