What's the "Secret Ingredient" in your Challah??

(If you don't mind my asking...)

I'm about to make a batch, and it's been a while since I made challah because we moved recently, so times were a little crazy and we went out a lot for Shabbos.

Anyway, a friend of mine told me that for special occasions, she substitutes half the water (maybe less) with pareve coffee creamer, to make the challah really rich. Which got me thinking if there are any other secrets out there about the perfect challah?

Some other examples:
Another woman I know sprinkles hers with vanilla sugar on top (it was so yum!).

And yet another woman I her (actually it's her DH that makes the challah) uses a stick or so of melted margarine (AND oil). Also really yummy.

And my good friend always makes hers with rich dark chocolate baked in (she skips braiding) - her kids are going to grow up thinking all challah has to have chocolate baked in it!

So... Spill, ladies!

Platinum Member Joined: Mar 24 2008 Posts: 6528

I do the vanilla sugar thing. I put 2 Tbsp of vanilla sugar in my egg wash for painting the challah. It gives it such a good taste.

I have a friend who rolls each strand in lots of cinnamon and sugar. They love it but I find it too sweet to go well with dips that my family likes. But it is delicious, especially warmed.

Gold Member Joined: Jul 25 2011 Posts: 1520

I really enjoy the grainy, oaty type of challah, so I use oatmeal.
And for sweetness, a very tiny sprinkling of orange rind, plus honey.
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Gold Member Joined: Jul 30 2009 Posts: 1698

I make a normal challah dough, but have fun with the toppings. When rolling out the "snakes" of dough, I'll roll them in:

* cinnamon, sugar and raisins
* za'atar and sesame seeds
* dried rosemary, dried minced garlic & dried minced onion
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I tried for some time vanilla sugar in the dough, delicious.

sugar in the eggwash. remember to double check that its the sugar and not the salt before pouring.

what I use now is a good recipe, and hashem does it all. bh.

I add honey.

The recipe I have calls for 1/3cup sugar.. so I add the sugar and then add an equal amount of honey.
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Sprinkle cinnamon and brown sugar in the bottom of the pan before placing the challah in the pan.

Make a streusel topping before you bake the challah.

Another vote for vanilla sugar, both in the challah itself and in the eggwash.
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Silver Member Joined: Dec 02 2009 Posts: 979

...and of course, our tears and tefillos in the kneading are the best secret ingredient of all.
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Silver Member Joined: Jan 22 2009 Posts: 855

I've seen someone put cooked spinach into a loaf of whole grain bread with sundlower seeds on top. It was heaven!
I think the kneading and rising are key factors. Also having good yeast. I have put honey in with my egg and substituted honey with sugar= delicious!! The tefillos & kavanos are really the secret ingred though.
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Executive Member Joined: Sep 14 2011 Posts: 475

High Glutten Flour & ONLY egg yolks... no whites.

plus, freeze the chala after I make it, take out of freezer to defrost for 20 mins before reheating it on 450 for 20 mins before the zman...

it took me 4 years to figure this all out.... good luck!

Silver Member Joined: Jun 12 2011 Posts: 707

My mother mixes in a bit of onion flakes -- yummy!

Silver Member Joined: Mar 26 2009 Posts: 947

Thanks so much for the replies! (and keep them coming!)

I like the zaatar and seseme idea a lot, as well as the vanilla sugar.

Does using honey really make it taste different? How so, if you can try to describe? It's just that honey can be so expensive!

Sometimes instead of challah I make a loaf of beer bread. No kneeding or waiting to rise required! And I add yummy herbs like thyme, oregano, dill and rosemary. I can post the recipe if anyone's interested. It's a friend's recipe, I believe they do it for every shabbos!

Although I think my very favorite "secret ingredient" that I've encountered are caraway seeds sprinkled on top of the challah. It is so so delicious! They actually don't sell them in stores around where I live. This family that always uses them gets their supply brought over by other family members when they visit. I think I might try to find them online.

Smile

Diamond Member Joined: Nov 10 2005 Posts: 3401

Honey definitely makes a difference - makes the challah taste fresher in a way. In my bread machine recipe I put 2 tsp or so and I put closer to 1/4 c in my 5 lb recipe. I also use coarse salt over fine salt.

Gold Member Joined: Oct 10 2010 Posts: 1062

I sprinkle cinnamon sugar over the egg wash for some loaves, and brush on a mix of oil, crushed garlic, garlic powder, parsley, and sesame seeds on the others.

Gold Member Joined: Oct 10 2010 Posts: 1062

I sprinkle cinnamon sugar over the egg wash for some loaves, and brush on a mix of oil, crushed garlic, garlic powder, parsley, and sesame seeds on the others.