Equipment
* optional
Ingredients
Aromatics
- 12 g fennel seeds, whole
- orange zest, grated
Yeast Mixture
- 300 ml warm water, 35-40°C
- 10 g active dry yeast
- 5 g white sugar
Dough
- 750 g bread flour
- 85 g honey
- 80 ml vegetable oil
- 2 large eggs, room temperature
- 1 large egg yolks
- 14 g fine sea salt
Glaze and Topping
- 1 large egg
- 15 ml water
- 5 g sesame seeds
- 5 g poppy seeds
Nutrition (per serving)
Method
Place the fennel seeds in a dry small skillet over medium heat. Toast for 1-2 minutes, shaking the pan constantly, until fragrant but not burnt. Remove from heat and lightly crush them using a mortar and pestle or the back of a knife.
In the bowl of a stand mixer, combine the warm water (35-40°C / 95-105°F), 5g sugar, and yeast. Whisk gently and let sit for 5-10 minutes until the mixture is foamy and bubbly.
Add the honey, vegetable oil, 2 whole eggs, 1 egg yolk, orange zest, toasted fennel seeds, and salt to the yeast mixture. Whisk to combine thoroughly.
Add the bread flour to the wet ingredients. Using the dough hook attachment, mix on low speed until combined. Increase speed to medium-low and knead for 8-10 minutes. The dough should be smooth, elastic, and pull away cleanly from the sides of the bowl. If too sticky, add flour 1 tablespoon at a time.
Transfer the dough to a lightly oiled bowl, turning once to coat the top. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
Punch down the dough gently to release air. Divide the dough into two equal halves (for two loaves). Divide each half into 3 equal strands (for a 3-strand braid) or 6 (for a 6-strand braid). Roll strands into long ropes about 30cm long.
Braid the strands into two loaves on a parchment-lined baking sheet. Pinch the ends tightly and tuck them underneath the loaf for a clean look.
Cover the braided loaves loosely with oiled plastic wrap. Let rise again for 45 minutes to 1 hour, until puffy and increased in size by about 50%.
Preheat oven to 180°C (350°F). Whisk the remaining egg with 15ml water to make an egg wash. Brush the loaves gently with the wash, ensuring you get into the crevices of the braid. Sprinkle generously with sesame seeds, poppy seeds, and extra fennel seeds if desired.
Bake for 30-35 minutes. Rotate the pan halfway through for even browning. The challah is done when it is deep golden brown and sounds hollow when tapped on the bottom, or registers an internal temperature of 90°C (190°F).
Transfer the loaves to a wire rack immediately to cool completely before slicing.
Chef's Notes
- Toasting the fennel seeds is crucial; raw fennel seeds can be tough and lack the depth of flavor needed to compete with the rich dough.
- For a deeper color and glossier finish, apply a second coat of egg wash 20 minutes into the baking time.
- If the braid is browning too quickly before the inside is cooked, tent the loaf loosely with aluminum foil for the last 10-15 minutes.
- This bread makes exceptional French toast or bread pudding due to the aromatic citrus and anise notes.
- Braiding loosely allows the dough to expand during the second rise and oven spring without tearing the surface.
Storage
Freezer: 3 months — Wrap tightly in plastic wrap then foil. Thaw at room temperature.
Reheating: Warm in a 150°C oven for 5-10 minutes before serving.
