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Chałka

The Quirky Foodster Team

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9
Servings

Ingredients

  • Bread flour — 500 g (1 lb 2 oz)
  • Active dry yeast — 2.5 tsp
  • Sugar — 65 g (2.25 oz)
  • Warm milk — 240 ml (8 fl oz)
  • Eggs, plus 1 for egg wash — 3
  • Butter, softened — 60 g (2 oz)
  • Salt — 1 tsp
  • Poppy seeds, for topping — 1 tbsp (optional)

Method

  1. Dissolve the yeast and a little sugar in the warm milk and let sit for 10 minutes until foamy.
  2. Combine the flour, remaining sugar and salt in a large bowl, then add the yeast mixture, 3 eggs and softened butter, kneading for 10–12 minutes until smooth and elastic.
  3. Cover and let rise in a warm place for 1.5 hours, or until doubled.
  4. Divide the dough into 3 or 4 strands and braid together, tucking the ends underneath.
  5. Place on a baking tray and let rise for a further 30–40 minutes.
  6. Preheat the oven to 180°C (350°F).
  7. Brush with beaten egg and sprinkle with poppy seeds if using.
  8. Bake for 30–35 minutes until deeply golden.

Introduction: A soft, braided egg bread with a golden, glossy crust, a beloved Polish sweet bread often enjoyed for breakfast or special occasions.

Cultural Background: Chałka, related to the Jewish challah, has been embraced as a beloved part of Polish baking tradition, its rich, slightly sweet dough braided into an attractive loaf for both everyday breakfast and festive tables.

Tips: Braid the strands snugly but not too tightly, as the dough will expand during the final rise and baking. Brush generously with egg wash for the glossiest, most attractive finish.

Variations: Add raisins to the dough for a fruitier version. Shape into individual rolls instead of one large braided loaf.

Storage: Store at room temperature wrapped in a bag for up to 3 days.

Reheating: Warm briefly in an oven at 160°C (325°F) for 5 minutes to refresh.

FAQs:

Q: Is chałka the same as challah?

A: They share common origins, with chałka being the Polish embrace and adaptation of the braided egg bread tradition.

Q: What is chałka typically eaten with?

A: Butter and jam for breakfast, or simply enjoyed on its own for its rich, slightly sweet flavour.

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