Orange, Vanilla & Cardamom Challah Wreath + White Chocolate Glaze
Serves: 1 loaf of bread
  • 1 tablespoon Instant Yeast
  • ½ cup Warm Water
  • ¼ cup + 1 teaspoon Raw Cane Sugar
  • 3 cups flour, plus more for dusting
  • ¼ teaspoon Ground Cardamom
  • 1 teaspoon salt
  • 2 tablespoons Honey
  • ⅓ cups Coconut Oil, melted
  • Seeds from 1 Vanilla Bean
  • 2 Eggs, room temperature
  • Zest of 1 Orange
  • ¼ cup Orange Juice, room temperature
  • 1 egg, beaten
  • ½ cup White Chocolate, chopped
  • 2 tablespoons Heavy Cream
  1. Place the yeast, one teaspoon of sugar, and warm water in a small bowl and give a little stir. Let sit for 5-10 minutes, or until yeast is bubbly and foamy.
  2. While yeast is proofing, mix the flour, remaining ¼ cup sugar, cardamom, and salt in a large bowl.
  3. In a medium bowl, whisk together the honey, oil, vanilla bean seeds, eggs, orange zest, and orange juice.
  4. Once yeast has proofed, add it to the flour along with the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Place the dough on a well-floured surface and knead until smooth and no longer sticky, 5 minutes, or so. Add more flour as needed.
  5. Transfer the ball of dough to an oiled bowl and cover with a damp towel. Let the dough rise in a warm place for about two hours, or until doubled in size.
  6. Preheat oven to 375.
  7. Line a baking sheet with parchment.
  8. Flip the dough out of the bowl onto your work surface. Cut the dough into three equal pieces.
  9. Roll each piece of dough into a log about 1 - 1½" thick.
  10. Braid the three strands together.
  11. Shape the braid into a wreath atop the parchment lined baking sheet.
  12. Brush the dough with the beaten egg yolk.
  13. Bake wreath in the preheated oven for 25-30 minutes, or until bread is golden brown on top.
  14. Remove and let cool.
  15. Place the white chocolate and cream in a small saucepan and heat on medium heat on the stove top while stirring occasionally. When the chocolate is melted and cream has been fully mixed in, remove from heat.
  16. Using a pastry brush, brush the white chocolate ganache over the top of the challah braid.
  17. Best eaten the same day made.
Recipe by The Kitchen McCabe at