Mastering Seven Egg Yolks Challah: A Rich & Fluffy Recipe for Leftover Yolks
Finding a truly exceptional challah recipe is always a treat, but discovering one that also solves a common kitchen dilemma is nothing short of a culinary gift. This Seven Egg Yolks Challah recipe, inspired by Michael Solomonov’s renowned cookbook, Zahav: A World of Israeli Cooking, came into my life at the perfect moment. I affectionately call it a gift because, as fate would have it, I found myself with exactly seven egg yolks in my refrigerator, leftover from baking a batch of Angel Food Cake, and I was genuinely dreading the thought of having to discard them. Thanks to Mr. Solomonov’s brilliant creation, those precious yolks transformed into something truly magnificent.
This isn’t just any egg bread; it’s a profoundly delicious, incredibly rich, and beautifully textured challah that has quickly become a staple. It’s the ideal solution for anyone who frequently bakes with egg whites and is left wondering what to do with the accompanying abundance of yolks. Beyond its practicality, this recipe yields a loaf that is utterly irresistible, making it a joy to bake and an even greater pleasure to eat. Prepare yourself for a homemade challah experience that is both rewarding and exquisitely flavorful, transforming what could be food waste into a glorious culinary triumph.
Unveiling the Flavor and Texture of Seven Egg Yolks Challah
What truly sets this Seven Egg Yolks Challah apart is its distinct flavor profile and remarkably tender texture. Unlike many traditional challah recipes, this version bakes up noticeably puffier, offering a more substantial yet incredibly light crumb. The crust, a beautiful golden brown, is exceptionally flavorful – so much so that you’ll be tempted to pull off pieces and savor them even before slicing into the loaf. This delightful crust adds a wonderful depth of flavor and a satisfying crispness that perfectly complements the soft interior.
The high quantity of egg yolks contributes to a unique richness that permeates every bite. You can subtly taste the yolks, but in the best possible way, reminiscent of the delicate, custardy flavor found in classic choux pastry, often used for eclairs and cream puffs. This characteristic lends an unparalleled depth and a luxurious mouthfeel that elevates the bread from a simple staple to a gourmet experience. For the best results, always ensure your egg yolks are as fresh as possible, as this will enhance the clean, pure flavor of the bread.
In terms of texture, this challah is notably lighter and more delicate than many other challah recipes I’ve tried or shared. It’s almost feathery, dissolving on the tongue with remarkable tenderness. This lightness is a pleasant surprise given the richness from the yolks, creating a harmonious balance that is truly special. Furthermore, the aroma that fills your kitchen while this bread bakes is absolutely divine. Whether it’s the high concentration of yolks or the careful blend of ingredients, the fragrance is fantastic, promising a delicious outcome even before the first bite. Despite my general sensitivity to dishes with an abundance of egg yolks, I wholeheartedly adore this recipe; it’s an exception that proves just how incredible a well-crafted, yolk-rich challah can be.
Essential Tips & Notes for Baking Your Perfect Challah
While this Seven Egg Yolks Challah recipe is incredibly rewarding, a few key considerations will help ensure your baking process is smooth and successful. Paying attention to these details can make all the difference in achieving that perfect, fluffy loaf.
- Flour – The Heart of Your Challah: The recipe calls for 4 cups of bread flour, which typically weighs around 500 grams. However, in my experience, I found myself needing almost an entire cup more to achieve the ideal dough consistency. Flour absorption can vary significantly depending on humidity, brand, and even how it’s measured (scooped vs. spooned). Therefore, I strongly recommend starting with the specified 500 grams of bread flour and then gradually adding more, a tablespoon at a time, until your dough no longer sticks excessively to the sides of your stand mixer bowl. Trust your dough’s feel over strict measurements when it comes to hydration. Bread flour is crucial here for its higher protein content, which provides the necessary structure and chewiness for a robust, yet tender, challah.
- Handling the Dough – A Sticky Situation: This is a fairly wet and rich dough, meaning it will be quite sticky initially, even after incorporating the recommended amount of flour. Attempting to knead this dough by hand would be a challenging, if not impossible, task due to its stickiness. For this reason, a stand mixer equipped with a dough hook is an absolute necessity. The mixer will handle the heavy work, developing the gluten needed for that characteristic challah chew. Don’t be discouraged if it takes a while to come together; consistent kneading will transform it. As the dough is thoroughly kneaded, it will become slightly easier to manage. When it comes time to shape, don’t hesitate to use a generous dusting of extra flour on your pastry mat and hands. This will prevent sticking and allow you to execute a simple braid with ease. Remember, a little extra flour for dusting won’t significantly alter the final product’s texture.
- Rising and Baking – Witnessing the Transformation: One of the magical aspects of this challah is how much it expands during baking. The dough truly puffs up quite a bit in the oven, creating a magnificent, airy loaf. This significant rise means it’s wise to use a large baking sheet and consider the spacing if you’re baking multiple loaves. Adequate room allows the challah to expand without crowding, ensuring even baking and a beautiful shape. For both the initial bulk rise and the final proofing of the braided loaf, create a warm, draft-free environment. This can be a slightly warmed oven (turned off!), a microwave with a cup of hot water, or simply a cozy spot in your kitchen. Watch for visual cues – the dough should double in size during the first rise and appear visibly puffy and springy after the second.
The Magic of Egg Yolks in Challah
The inclusion of seven egg yolks is not merely a way to use up leftovers; it’s a deliberate choice that fundamentally transforms this challah. Egg yolks are rich in fat, which contributes significantly to the bread’s tenderness and moistness. This fat coats the gluten strands, inhibiting their full development just enough to create a softer, more delicate crumb that practically melts in your mouth. Furthermore, the natural emulsifiers in egg yolks help distribute moisture evenly throughout the dough, preventing it from drying out quickly and extending its shelf life, keeping your challah fresh for longer.
Beyond texture, egg yolks are responsible for that glorious golden hue of both the crust and the interior of the bread. This rich color is not just visually appealing; it hints at the decadent flavor profile within. The yolks impart a subtle, almost custardy depth, adding a layer of complexity that distinguishes this challah from leaner versions. This makes the Seven Egg Yolks Challah an incredibly luxurious and satisfying bread, perfect for special occasions or simply elevating your everyday meals.
Serving and Storage Suggestions for Your Challah
Once baked, your Seven Egg Yolks Challah is wonderfully versatile. Enjoy it warm, fresh from the oven, simply slathered with butter, or alongside your favorite jam or honey for a delightful breakfast or snack. Its rich flavor also makes it an excellent accompaniment to savory dishes, soaking up gravies and sauces beautifully. For a truly indulgent treat, transform any leftover challah into the most incredible French toast or bread pudding – the inherent richness of this particular recipe will elevate these dishes to new heights. You’ll find links to some excellent bread pudding recipes below that would be perfect for this challah.
To keep your challah fresh, store it at room temperature in an airtight container or a plastic bag for up to 3-4 days. For longer storage, challah freezes exceptionally well. Once completely cooled, wrap the loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw at room temperature and refresh in a warm oven for a few minutes to bring back that freshly baked taste and texture.
Explore Other Challah Recipes on Cookie Madness
This Seven Egg Yolks Challah is a cherished addition to the Cookie Madness collection, but it’s just one of several fantastic challah recipes you can explore here. Each offers a slightly different approach and flavor profile, ensuring there’s a perfect challah for every baker and occasion. If you’re looking for alternatives or simply want to broaden your challah baking repertoire, consider these:
- The Easy Challah recipe is a family favorite, often made by my daughter. It’s fantastic for beginners or when you need a delicious challah with minimal fuss.
- For those who love an even more decadent loaf, the Rich Challah offers a higher proportion of eggs and oil, resulting in a wonderfully moist and tender bread.
So, if you don’t happen to have seven egg yolks on hand but are craving a good homemade challah, these other options are excellent choices. However, for a truly unique and luxurious experience – and especially if you’re looking for an ingenious way to utilize those leftover egg yolks – this Seven Egg Yolks Challah stands out as a personal favorite. I am genuinely thrilled to have this recipe in my collection, as it allows me to bake delicious Angel Food Cake without any lingering worries about what to do with the accompanying yolks. It’s a win-win for any home baker!
- An Easy Challah Recipe for Bread Pudding
- Rich Challah
- Small Batch Pecan Pie Bread Pudding
- White Chocolate Challah Bread Pudding
- Ham and Cheese Breakfast Bake
Recipe
Seven Egg Yolks Challah
Anna
Pin Recipe
Ingredients
- 4-5 cups bread flour (see notes) (500 grams initially)
- ¼ cup sugar (50 grams)
- 1 teaspoon salt
- 6 tablespoons canola oil
- 1 large egg
- 7 large egg yolks (approx. 130 grams)
- 2 ¼ teaspoons active dry yeast, 1 packet
- 1 cup very warm water
- 1 large lightly beaten egg for brushing (you won’t use all of it).
Instructions
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In a small bowl, dissolve the active dry yeast in 1 cup of very warm water (around 105-115°F or 40-46°C). Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
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In the large bowl of a stand mixer, combine the bread flour (starting with 500 grams or 4 cups), sugar, and salt. Stir these dry ingredients together well to ensure even distribution. Add the canola oil, the single large egg, the seven large egg yolks, and the yeast/water mixture to the bowl. Stir everything together on low speed until just blended and a shaggy dough forms.
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Attach the dough hook to your stand mixer and begin kneading on medium-low speed. At this stage, the dough will likely be quite sticky and will cling to the sides of the bowl. If it’s not overly sticky, simply continue kneading without adding more flour. If it is, begin sprinkling additional flour, a tablespoon at a time, down the side of the bowl. Allow the dough to fully incorporate each addition before adding more. Continue this process until the dough pulls away from the sides of the bowl and forms a cohesive mass around the dough hook. I often find myself adding up to a full cup (about 125 grams) more flour beyond the initial 4 cups.
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Once the dough is no longer excessively sticky, continue kneading for about 8 minutes on medium speed. The goal is a smooth, elastic, and supple dough. You may need to stop the mixer occasionally to scrape down any dough that climbs up the hook or clings to the sides of the bowl.
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Lightly grease the mixing bowl with a little oil, turn the dough once to coat, then cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free place until it has doubled in size. This typically takes about 1 ½ to 2 hours, depending on your kitchen’s temperature.
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Once doubled, gently deflate the dough and scrape it out onto a large pastry mat or clean countertop that has been generously dusted with flour. Turn the dough once or twice to ensure both sides are lightly coated in flour, which will make it easier to handle. Divide the dough into three equal parts. Shape each part into a long, even rope. Depending on your preference and skill level, braid the three ropes into a traditional challah loaf. Carefully transfer the braided loaf to a large baking sheet that has been greased or lined with parchment paper.
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Loosely cover the braided loaf with a piece of greased plastic wrap (this prevents it from sticking) or a light kitchen towel. Allow the challah to undergo its final rise for about 35 to 40 minutes, or until it looks visibly puffy and feels light when gently pressed.
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While the challah is proofing, preheat your oven to 350 degrees F (175 degrees C).
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In a small bowl, whisk the remaining large egg with a teaspoon of water to create an egg wash. Gently brush the top and sides of the risen challah with this egg wash. This will give it a beautiful, shiny, golden-brown crust.
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Bake the challah for approximately 35 minutes. The baking time may vary slightly depending on your oven. The challah is ready when its top is a deep golden brown and the loaf sounds hollow when gently tapped on the bottom. If the top browns too quickly, you can loosely tent it with aluminum foil for the remaining baking time. Transfer the baked challah to a wire rack to cool completely before slicing and serving.
Notes