What is Cranberry Orange Challah Bread?
Cranberry Orange Challah Bread is a festive twist on the traditional Jewish challah bread, which is known for its soft, airy texture and slightly sweet flavor. In this recipe, we’ve added the brightness of orange zest and the tartness of dried cranberries, making it perfect for holiday celebrations, brunches, or even just a special treat on a cozy morning. The combination of citrusy orange and sweet-tart cranberries brings out an irresistible flavor that pairs wonderfully with a cup of tea or coffee.
This braided bread is not only a treat for your taste buds but also a visual delight. Its gorgeous golden-brown crust and intricate braid make it an excellent addition to any festive table, from Thanksgiving to Christmas.
The Origin of Challah Bread
Challah has a rich history dating back centuries. Traditionally, it is a Jewish bread served on Shabbat and during special holidays. The word “challah” is derived from the Hebrew term meaning “portion,” as the dough was originally separated as an offering to the priests. Over time, challah became associated with joy and celebration. It is typically braided, representing the unity of the Jewish people and the connection between God and humanity.
In this recipe, we’re adding a modern spin to the classic challah with the festive touch of cranberries and orange, making it a beautiful variation for holiday baking.
Ingredients with Quantities
Challah Dough:
- 4 cups all-purpose flour (plus more as needed)
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp salt
- 2 large eggs
- 1 large egg yolk (save the white for egg wash)
- ½ cup warm water (105–110°F)
- ¼ cup orange juice
- ¼ cup vegetable oil
- 1 tbsp orange zest (from 1–2 oranges)
- 1 tsp vanilla extract
Cranberry Mix-In:
- ¾ cup dried cranberries
- 2 tbsp orange juice (for soaking)
(Optional but recommended: 1 tbsp orange marmalade, warmed)
Egg Wash:
- 1 egg white
- 1 tbsp water
- Optional: sprinkle of coarse sugar
Step-by-Step Directions and Preparation Method: Cranberry Orange Challah Bread
1. Prepare the Cranberries
Start by soaking the dried cranberries in 2 tbsp orange juice for about 10-15 minutes. This step plumps up the cranberries, enhancing their natural sweetness. Once soaked, drain the cranberries and pat them dry. For an extra burst of citrus flavor, you can toss the cranberries with 1 tbsp of warmed orange marmalade.
2. Activate the Yeast
In a small bowl, combine the warm water, 1 tbsp of sugar, and yeast. Stir and let it sit for 5–10 minutes until the mixture becomes foamy. This ensures the yeast is active and ready to help the dough rise.
3. Make the Dough
In a large mixing bowl, whisk together the eggs, egg yolk, the remaining sugar, orange juice, vegetable oil, orange zest, and vanilla extract. Once this mixture is well combined, add the activated yeast mixture. Stir it all together until well incorporated.
Next, slowly add the flour and salt, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but don’t add too much, as you want the dough to stay soft.
4. Add the Cranberries
Gently knead the soaked cranberries into the dough. Be sure to distribute them evenly throughout the dough without overworking it. Once the cranberries are incorporated, shape the dough into a ball.
5. First Rise
Place the dough in an oiled bowl, cover it with a clean towel, and allow it to rise for about 1 to 1.5 hours, or until the dough has doubled in size.
6. Shape the Challah
Once the dough has risen, punch it down to release any air bubbles. Now, divide the dough into 3 equal ropes (or 4–6 ropes for a more intricate braid). Roll each piece into a long rope, then braid them tightly. Tuck the ends under the loaf to secure it and create a neat look. Transfer the braided loaf to a parchment-lined baking sheet.
7. Second Rise
Cover the shaped dough loosely with a clean towel and let it rise for 30–45 minutes until it becomes puffy and has doubled in size.
8. Egg Wash & Bake
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg white and 1 tbsp water. Brush this egg wash over the braided loaf, making sure to coat it evenly for a beautiful, glossy finish. If you want a touch of sweetness, sprinkle some coarse sugar on top.
Bake the loaf for about 28–35 minutes, or until the bread is deep golden in color and sounds hollow when tapped on the bottom. If the bread is browning too quickly, tent it with foil for the last 10 minutes.
9. Cool
Allow the challah to cool on a wire rack for at least 30 minutes before slicing into it. This ensures the bread sets properly and is easier to cut.
Flavor Notes
This Cranberry Orange Challah Bread has a soft, tender crumb, with the tangy citrus aroma of orange zest throughout. The sweet-tart cranberries create little bursts of flavor with each bite. The gorgeous braided presentation adds to the festive feel, making this bread perfect for any occasion.
Optional Upgrades: Festive Challah Bread
While this recipe is already a festive treat, here are a few ways to customize it to suit your tastes:
- Orange-Honey Glaze: If you prefer a sweeter touch, mix ¼ cup powdered sugar with 1 tbsp orange juice and drizzle over the cooled loaf.
- More Richness: To make the bread even richer, replace the ¼ cup water with an extra egg yolk and add 2 tbsp milk to the dough.
- Fresh Cranberries: If you prefer fresh over dried cranberries, chop fresh cranberries and cook them with 1 tbsp sugar for 2–3 minutes until softened. Allow them to cool before adding them to the dough.
- Cranberry Swirl: For a more intense cranberry flavor, spread a thin layer of cranberry sauce on each rope of dough before braiding.
FAQs About Cranberry Orange Challah Bread
Can I make this Festive Challah Bread ahead of time?
Yes, you can prepare the dough the night before. After the first rise, punch down the dough, shape it, and refrigerate it overnight. The next day, allow it to come to room temperature and finish with the second rise and baking.
Can I use fresh cranberries instead of dried?
Yes, fresh cranberries can be used. However, fresh cranberries are more tart, so you may want to cook them with sugar before adding them to the dough to balance the flavor.
How should I store this bread?
Store the bread in an airtight container at room temperature for up to 2–3 days. You can also freeze the bread for longer storage.
Conclusion: Cranberry Orange Challah Bread
This Cranberry Orange Challah Bread is a delightful and festive twist on a classic favorite. With its tender texture, sweet-tart cranberries, and refreshing citrus notes, it’s a bread that’s perfect for special occasions or a simple treat any time of the year. Whether you make it for a holiday gathering or a cozy brunch, it’s sure to be a hit. Enjoy the wonderful aroma as it bakes and savor every bite of this gorgeous, braided loaf!
