Recipe by Micah Siva

“Golden Milk” Challah

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Parve Parve
Easy Easy
10 Servings


- Gluten - Wheat

I’ll never turn down a bite of challah, no matter how hungry I am. Especially when it’s full of golden turmeric, warm cinnamon, spicy cardamom, and coconut.   Challah is a sweet and delicious bread made for Jewish holidays, celebrations, and Shabbat. The dough is usually made with flour, eggs, yeast, and water, baked in a braided form, and can be flavored with an assortment of nuts and spices.   You know what they say- you won’t know unless you try! Give this delicious and easy challah recipe a shot!   Makes: 2 challahs.

Ready to tackle 2-3 or 6 braided challah? check out our full how to bake challah guide


Golden Milk Challah

  • 1 package instant yeast

  • 1 teaspoon sugar

  • 1 and 1/3 cup lukewarm water, divided

  • 1/3 cup Gefen Maple Syrup

  • 1/3 cup olive oil (or preferred oil)

  • 2 teaspoons sea salt

  • 4 to 5 cups Glicks Flour, plus more for dusting

  • 2 teaspoons turmeric

  • 1/2 tablespoon Gefen Cinnamon

  • 1/2 cup toasted coconut

  • 1/2 teaspoon cardamom

Maple Wash

  • coconut (optional)


Prepare the Golden Milk Challah


Combine yeast, sugar, and half a cup water in a bowl of a stand mixer. Let sit for five to 10 minutes, or until the yeast starts to foam or “bloom.” If the yeast does not bloom, you may need to get fresher yeast.


Add remaining water, maple syrup, oil, and salt, mixing on low to combine. Replace the paddle for the dough hook.


Add spices, coconut, and flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about one hour. If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10 to 15 minutes.


Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with Gefen Parchment Paper.


Punch down dough to remove any air bubbles, and transfer to a floured surface.


Cut into six even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.


Lay three ropes down vertically and braid. Repeat with remaining dough.


Whisk together non-dairy milk and maple syrup. Brush challahs with maple wash, and top with coconut (optional).


Bake for 35 to 40 minutes, turning the tray halfway through and brushing with additional egg wash.


Let cool and serve with honey.


This recipe originally appeared on Nosh with Micah.

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Barbara Goldin
Barbara Goldin
1 year ago

This is one of the best challahs ever and so easy to make! Thanks so much for sharing this recipe.

Chaya Neiman
Chaya Neiman
1 year ago

This is absolutely delicious. I’ve been making it for Seuda Shlishit in the winter when my family is not so hungry…and I have everyone washing! Thanks for a great recipe.