Fluffy Challah for Kids

The purpose of this recipe is twofold: first, to show how an overnight fermentation can create both flavor and a manageable schedule, and second, to bring baking into the hands of kids in a way that feels approachable, tactile, and exciting. By preparing the dough the night before, the heavy lifting is already done. When class begins, each child has a perfectly portioned piece of dough ready to braid, twist, or knot. The take-home step is simple: allow the challah to rise one last time, brush with egg wash, and bake until golden. This way, kids not only get to enjoy the fun part—shaping—but they also see the reward in their own kitchen, when the aroma of fresh bread fills the house.

The dough itself is an enriched dough, meaning it’s made with eggs, butter, sugar, and milk in addition to flour, yeast, and salt. Enriched doughs are known for being tender and soft, closer in spirit to pastries than rustic loaves. The balance in this recipe is key: enough fat and sugar to make it luxurious, but not so much that it becomes heavy. Cold fermentation in the fridge allows the yeast to work slowly overnight, developing flavor without overproofing. It also makes the dough easier to handle—cool dough is less sticky and more forgiving, perfect for little hands learning to braid. The process starts around 8 PM the night before. and at 11 AM, when the dough has warmed and relaxed, it’s time for shaping. Each 150-gram portion is just right for a mini three-strand braid, a knotted roll, or even a creative twist. Braiding challah is a tradition in itself, symbolizing unity and connection. For kids, it’s also just plain fun. They get to stretch, roll, and cross strands of dough, creating something both beautiful and personal.

At home, families complete the process with the final proof and bake. This step is important—allowing the dough to rise until puffy ensures that the crumb will be light and airy. An egg wash before baking gives the bread its signature golden sheen. After 20–25 minutes in the oven, the reward is a soft, sweet-smelling loaf that tastes as good as it looks.

Fluffy Brioche-Style Challah for Kids (Take-Home Bake)

Making a professional step-by-step recipe with baker’s percentages, grams, and a clear schedule. This will give you 10 × 150 g portions of enriched challah dough, fermented overnight, ready to be shaped at 11:00 AM in class, then proofed and baked at home.

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Prep Time 1 hour hr

Cook Time 25 minutes mins

Cold Fermentation 12 hours hrs

Total Time 13 hours hrs 25 minutes mins

Servings: 10 portions

Ingredients Method Notes

Ingredients

  

• 850 g Bread flour 100%
• 425 g Whole milk (or water) 50%
• 210 g Whole eggs 25% (about 4 large)
• 100 g Sugar 12%
• 125 g Unsalted butter 15% (soft)
• 17 g Salt 2%
• 13 g Instant dry yeast 1.5%

Method

 

1. Day Before (Evening) (7:00–7:30 PM)

   1. Mix & knead

   Warm milk/water to ~30°C (85°F).

   Whisk in yeast + 1 tsp sugar, let bloom 5–10 min.

   Add eggs + remaining sugar, mix well.

   Add flour + salt, mix until shaggy.

   Knead 8–10 min (stand mixer) or 12–15 min by hand until smooth, elastic, and slightly tacky.

   Add softened butter gradually until fully incorporated, dough glossy and supple.
2. Day Before (Evening) (7:30–8:00 PM)

   2. Short ferment

   Cover, let rest at room temp 30 minutes.
3. Day Before (Evening) (8:00 PM – next morning)

   3. Cold bulk ferment

   Transfer to lightly oiled bowl, cover tightly, refrigerate overnight (8–12 hrs).
4. Day Of Class (9:30 AM)

   4. Remove from fridge

   Take dough out, let sit covered at room temp 30 minutes. Dough should still feel cool but workable.
5. Day Of Class (10:00 AM)

   5. Divide

   Weigh and cut into 10 × 150 g pieces.

   Place portions on a tray, cover with plastic wrap or damp towel.

   Rest at room temp 45–60 minutes to relax gluten.
6. Day Of Class (10:00 AM)

   6. Final shaping (11:00 AM)

   Each child receives one 150 g piece.

   Shape into 3-strand braid, twist, or knot.

   Place on parchment or sturdy paper plate for transport home.
7. At Home (Parent Instructions)

   7. Final proof

   Cover loosely with towel/plastic wrap.

   Let rise in warm spot until puffy and nearly doubled (60–90 minutes).

   8. Bake

   Preheat oven to 175°C (350°F).

   Brush challah with egg wash (1 egg + splash of milk/water).

   Bake 20–25 minutes (mini challah) until golden brown and internal temp ~88–90°C (190°F).

   9. Cool

   Place on rack, cool at least 20 minutes before slicing.

Notes

Process Verification

1. Initial Mix & Knead

• Works well: gluten develops before butter goes in. Standard method.

2. Short Rise (30 min)

• Enough to get yeast active before chilling. Prevents sluggish rise the next day.

3. Cold Bulk Ferment (8–12 hrs)

• Correct. Dough won’t overproof at fridge temps with this yeast %. Also improves flavor.

4. Divide in Morning (10 × 150 g)

• Portioning before shaping ensures consistency and makes class smoother.
• Resting 45–60 min at room temp makes dough pliable for kids.

5. Final Shaping at 11 AM

• Dough will be relaxed, not sticky, and easy to braid. Perfect for children’s hands.

6. Proof & Bake at Home

• Families proof shaped challah 60–90 minutes → enough for volume and fluff.
• Bake at 350°F, ~20–25 min → correct for small loaves/rolls.