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Cranberry Orange Challah


  • 1 cup Unbleached All-Purpose Flour
  • 1/2 cup cool water
  • 1/8 teaspoon instant yeast
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 1/3 cup granulated sugar
  • 1/4 cup (4 tablespoons) soft unsalted butter
  • 2 large eggs
  • 1 large egg yolk, white reserved
  • 1/4 teaspoon Fiori di Sicilia flavor (citrus, vanilla, almond extract)
  • grated peel of 1 large orange
  • 3/4 cup dried cranberries
  • 1/4 cup walnuts
  • 1/2 cup Sticky Bun Sugar
  • sparkling sugar, for decorating


To make the starter: Combine the 1 cup Unbleached All-Purpose Flour, 1/2 cup cool water, 1/8 teaspoon instant yeast. Cover and leave at room temperature overnight.

To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.

Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.

Mix the filling ingredients together, and spread each rectangle with some of the filling. Starting with a long edge, roll each rectangle into a log. Braid the logs together.

Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.

Preheat the oven to 350°F. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with parkling sugar.

Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.

Remove the bread from the oven, and transfer it to a rack to cool.

Adapted from King Arthur Flour

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