Challah is one of those things that I’ve always loved to eat but never dared to make. Rising time? That intricate braid? No thanks.
Then a global pandemic hit. All of the sudden, I was willing to try baking just about anything. So I got to it. I kneaded, I punched the dough, and I braided my heart out. Then I popped them in the oven and pulled out three golden brown loaves. They were beautiful. But here’s the problem – there was 3 of them.
Most challah recipes call for making multiple loaves, because they’re intended to be shared. But what about when you just want some challah at home? And there’s just two of you? I searched high and low for a recipe for a smaller quantity of challah, to no avail. So naturally, I had to make one.
And, while I’m at it, I had to make it dessert, because I’m me. Anything with sprinkles and chocolate is better in my book, and so these darling little buns were born.
Creating Mini Challahs
The process of making these is roughly 2.5 hours end to end, but most of that is rise time. Truly, it’s a super simple recipe. Just combine your ingredients and let them rise, punch the dough down, then let it rise again. After the second rise, form your buns, egg wash them, bake them, and voila!
To form the little buns, the easiest process to follow is:
- Cut the dough into 4 pieces
- Roll each piece into a roughly 12 inch strand
- Fold the strand in half, twisting it entirely
- Tuck the ends under the twist, forming a braided bun
It’s that easy! Then, just egg wash, top with more sprinkles (because duh) and bake. Once they’re golden brown, they’re ready! Then, you want to let them cool for about an hour. Seems dramatic, I know, but challah is a little crunchy when it first comes out of the oven, and letting it sit/cool lets it soften to the texture you’re used to.
Looking for more dessert inspo?
Check out some of my other recipes for sweet treats, perfect for 2!
- Healthier Apple Cider Donuts
- Gluten Free PB&J Thumbprint Cookies
- Pistachio Pudding Cookies
- Light Key Lime Pie Dip
- Healthier Funfetti Cinnamon Buns
- Lighter Chocolate Cupcake
Challah at ya girl! Let’s get baking.
- 1 tsp active yeast
- 1/4 cup warm water
- 1 tbsp sugar
- 1 tbsp oil
- 1 egg yolk
- 3/4 c flour + 2 tbsp
- Pinch salt
- 3 tbsp chocolate chips
- 1 tbsp sprinkles
- Egg wash (1 egg beaten) + sprinkles for topping
- In a mixing bowl, combine yeast and warm water, stirring gently to combine. Let sit for 10 minutes, until foamy.
- Combine flour, sugar, salt, egg yolk, oil, chocolate chips, sprinkles, and yeast mixture in a bowl and stir until just combined. Dough will be shaggy.
- Turn dough out onto a floured surface and knead for 5-7 min by hand (or by using bread hook attachment on your mixer). Dough should be smooth and elastic. If it’s too wet, add a little bit of flour.
- Coat a separate bowl in oil, put the dough ball in , and turn to coat the entire ball in oil. Loosely cover with plastic wrap and allow to rise in a warm place for an hour (an oven with the light off works great).
- Let rise 1 hour, then punch the dough down to deflate it, and allow to rise another hour.
- Preheat oven to 350F.
- After the second rise, cut into 4 pieces. Roll each piece out to a roughly 1 foot long ‘snake’, fold, twist, and tuck ends under to create a ‘braided bun’ shape on a lined baking sheet.
- Brush buns with egg was and top with additional sprinkles. Let rest while oven preheats.
- Bake at 350 for 22-26 min, until buns are lightly golden.
- Remove buns from oven and allow to cool for an hour. This will allow them to soften up. Serve with a side of Nutella for dipping, or enjoy them on their own!
Let me know if you make this recipe by leaving a comment and/or tagging me on Instagram at @foodbythegram!
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