Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking

Claire Saffitz is back for another round of “Try This at Home,” a series where she guides you through different baking projects and techniques. Today’s lesson is on making classic challah bread. No stand mixer? No problem. This recipe is surprisingly simple and perfect for beginners who are just starting their breadmaking journey: The whole thing is done by hand. Claire also demonstrates different ways to shape the bread, as well as another application for the dough: cinnamon babka.

Get the recipes:

0:00 - 0:56: Intro
0:56 - 1:56: What is challah?
1:56 - 3:44: Preferment
3:44 - 8:39: Mix the dough
8:39 - 9:45: The windowpane test
9:45 - 12:24: Adding raisins
12:24 - 12:54: Six-strand braided challah
16:42 - 20:10: How to braid the challah
20:10 - 21:49: Finishing the six-strand challah
21:49 - 24:14: Raisin-studded round challah
24:14 - 26:37: Bake!
26:37 - 34:30: Cinnamon babka
34:30 - END: Eat!


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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

[loulou]

Claire Saffitz is just a delight! She has her own Youtube Channel. Highly recommend

[melissaf]

For the Preferment
-1 teaspoon active dry yeast
-¼ cup warm water
-½ cup room temp water
-1¼ cups/169 grams bread flour

For the Dough
-½ cup/72 grams golden raisins (optional)
-⅓ cup/113 grams honey
-⅓ cup/75 grams extra-virgin olive oil
-1 large egg yolk, at room temperature
-2 large eggs, at room temperature, plus 1 beaten egg, for egg wash
-3 cups/405 grams bread flour, plus more for kneading the dough
-11 grams kosher salt (about 1 tablespoon Diamond Crystal or 1½ teaspoons Morton coarse kosher salt)
-Poppy or sesame seeds, for sprinkling (optional)

Bake at 350F/180C for 35 minutes

Update: I just made her recipe. Reduce the amount of olive oil because it overpowered the other flavours in the bread. Overall this recipe turned out perfect.

[koshersalts]

no one had ever managed to explain to me the 6 strand braid technique, i'm now pretty sure i could do it without the video because she explained it so clearly

[menutokitchen]

Claire is a teacher and Chef. The fact that she explains every steps makes the learning process enjoyable and easily comprehensible.

[tati.l.]

10/10 NYTCooking for bringing Claire back for another series! (well, another round of the same series - but either way I'm here for it!)

[whimsicalwombat]

I just love how clearly and thoroughly Claire explains techniques, but also the WHY of what she's doing. It helps so much to know why we do certain things in baking, and so many recipes/tutporials don't bother explaining. Thank you, Claire!! It's such a pleasure to watch you, and I'm excited to try making some of these Challahs!

[wondering]

One of the most charismatic on-air chefs, Claire Saffitz demonstrates total mastery of her subject achieved by her highly analytical mind. She presents with charm, vulnerability, humility, honesty, humor, a hesitant self-confidence, and a pinch of nerdiness. She is am exceptional talent who will undoubtedly influence American cuisine significantly in the next few decades.

[mick]

The absolute best directions/description of the 6-strand braiding process that I have ever heard!

[brokenglassshimmerlikestar]

I'm all for no stand mixer bread recipes! These look great

[macaoron]

Love that Claire is back to bring more technical videos! This series fully showcases her talents and mastery in a no-frills way

[tenor]

If you plump raisins wuth boiling water - do it before making diugh. Then use the raisin water in your dough. There is a lot of flavor in that water.

[annieward]

so happy to see claire go without a stand mixer here... always feels like a bar to entry for me (never had a stand mixer... dont see one in my near future) with enriched bread doughs. awesome!!!

[Debba]

I've made my own Challah for several years, but have never tried a preferment and such a small amount of yeast. Very interesting ideas, I'll give them a try. Claire obviously loves what she's doing, it shows, and I appreciate the thought and care that goes into her recipes. Only thing not to like was the ad frequency, pretty much every five minutes.

[robklein]

Claire has a very peaceful and calming energy. When I am baking I try to channel a similar energy.

[dailydrew]

This has to be one of the best videos for doing a six strand challah bread. Thanks for the posting...

[lauraosanitch]

My friend and I tried your six-stranded challah. It was a first attempt at challah for each of us. Super dense, pulled apart beautifully and delicious!! We’re fans now! Keep gifting us with recipes for 2023!

[normabishop]

Claire and her videos are the best thing since sliced (challah)bread!

[kt]

I have always loved cooking and baking but since I started watching Claire I have a much better idea of what I’m doing. I am so grateful to Claire for seriously upping my kitchen game.

[angelaoldham]

I just made the 6 braid challah and the cinnamon babka! It’s SO GOOD AND FLUFFY thank you for starting me on my bread journey 💕💕

[cynhanrahan]

When I was first married, I lived in St L in Brentwood, worked in Clayton, and had access to Ladue and U City, and all the fantastic bakeries. I seriously wallowed in kosher bakeries I'd never had access to before. But I truly hate St L, so we moved to Florida. After 30 years I have not found any bakery that matched what was freely available in St L. So now maybe I'll try for myself. Thank you!