Shared by Léa Karsenty
Shared by Léa Karsenty
Anise Seed Challah
Yield: 6 three-strand or 3 six-strand loavesTime: 1 hour + 4 hours rising time
Anise Seed Challah
Yield: 6 three-strand or 3 six-strand loavesTime: 1 hour + 4 hours rising timeFamily Journey
Figuig, MoroccoMecheria, AlgeriaOran, Algeria
Toulouse, FranceParis
Fragrant anise seeds stud these challahs, infusing the loaves with sweet, licorice-like flavor. Léa Karsenty’s grandmother, mamie Sara, uses the same dough to make mouna, pockets stuffed with golden raisins and slivered almonds. You’ll need a stand mixer and a kitchen scale to make this recipe.
Read more about the Karsenty family’s Yom Kippur break fast traditions in "How a Family of Strong Women Spends Yom Kippur in Toulouse," and try their recipes for sweet anise mouna, North African makroud with dates and semolina, and candied oranges in vanilla syrup.
Ingredients
- 2½ tablespoons active dry yeast
- 1 cup warm water (around 105F)
- ½ cup granulated sugar
- 2 ½ pounds all-purpose flour, sifted
- ¾ cup neutral oil
- 7 large eggs
- 3 tablespoons anise seed
- 1 tablespoon kosher salt
- 2 egg yolks, beaten, for egg wash
- Sesame seeds, for topping
Special Equipment:
- Stand mixer
- Kitchen scale
Preparation
Step 1
Add the yeast, the warm water, and a pinch of the sugar to the bowl of a stand mixer and let proof, 5-10 minutes. When bubbly, add the remaining sugar, the flour, and the oil to the bowl.
Step 2
Using a paddle attachment, mix on medium speed until combined, about 1 minute. Turn the mixer to low and add the eggs one by one, waiting until each egg is well incorporated before adding the next.
Step 3
Add the anise seeds and salt to the dough and mix for another minute to combine. The dough should be silky, sticky, and well-combined. Coat a large bowl with oil and gently fold the dough into the bowl. Oil the top of the dough and cover with plastic wrap. Let the dough rise overnight in the fridge; alternatively, let it rise for 2-2½ hours in a warm room.
Step 4
Once the dough has doubled in volume, shape the challahs. Lightly flour your work surface. Tip the dough out onto the surface and separate the dough into 4-ounce balls. Roll each ball into a long strand, then combine 3 strands and braid together to make a 3-strand braided challah. Alternatively, braid into 6-strand challahs.
Step 5
Repeat until all the dough has been used, placing shaped challahs on parchment paper-lined sheet pans. Let the challahs rise, covered, for another 2 hours, until doubled in size again. Preheat the oven to 350F.
Step 6
Brush the challahs with the egg wash and sprinkle with the sesame seeds. Bake until deeply golden brown, 25-30 minutes.
Challah can be stored in an airtight container in the refrigerator for 2-3 days.
