Join us for our inaugural honey cake cook-a-long

Monday Morning Cooking Club COOK-A-LONG and VIDEO:
Filmed on Friday 15 November 2019
Facebook Live

The real time videos (parts 1 and 2) shot on the day can be found at the bottom of this post.


We hope you can join us on Friday 15th November on FACEBOOK for a real-time cook-a-long. The idea is that all of us (you and us) will measure and prepare the ingredients and utensils listed below (before we start) and we will make challah together, step by step, in real time. You will be able to make yours at exactly the same time as we do, and ask questions along the way.


Getting everything ready before you start any recipe is a great idea.
Use small bowls, drinking glasses or coffee cups to put measured ingredients in.
Do not mix the ingredients yet.

This recipe is easiest to make with a stand mixer. If you don’t have one, you can make it with a wooden spoon and knead it by hand on a well floured benchtop. We will demo both ways.

The challah dough needs to be made in 3 parts with 2 rises in between.
Part 1 (10.00 am) – proofing the yeast, making the dough, kneading.
Part 2 (12.30 pm) – dividing the dough, forming strands and shaping into plaited loaves
ALLOW TO RISE for 30 mins
Part 3 (in your own time but we will demo at the end of part 2) – egg wash the challah, sprinkle with seeds, then bake for 45 minutes.



  • 1 kg (6 2/3 cups) plain (all purpose) flour, plus 75 g (1⁄2 cup) extra
    (not bread flour)
  • 500 ml (2 cups) warm water (it should be tepid)
  • 6 teaspoons (3 sachets/21 g) active dried yeast (you can find in the baking aisle at the supermarket)
  • 170 g (3⁄4 cup) caster (superfine) sugar or white sugar
  • 1 1⁄2 tablespoons salt
  • 2 x-large eggs, beaten
  • 125 ml (1⁄2 cup) oil
  • 1 egg, beaten, for glazing
  • 2 tablespoons poppy seeds or sesame seeds


  • A large bowl OR the large bowl of your stand mixer.
  • Stand mixer (if you have) with the dough hook attachment
  • Wooden spoon or other large spoon
  • Fork
  • Plastic wrap
  • Clean tea towel
  • Dough scraper or large knife
  • 2 medium or 1 x-large baking tray/s
  • Baking paper
  • Pastry brush


This recipe first appeared in Monday Morning Cooking Club – the food, the stories, the sisterhood (2011/2013). Rebbetzin Chanie Wolff, from the Central Synagogue, Sydney, was kind enough to share her mother-in-law Sonia’s much loved recipe. Chanie tells us that baking your own challah on a Friday is a special mitzvah (spiritual good deed) for Jewish women. To recite the blessing, she says we must double the recipe (so as to make it with 2 kg flour) and, before plaiting, remove a small piece of the dough and recite, ‘Ba-ruch a-tah a-do-noi, elo-hai-nu me-lech ha-olam a-sher kid-sha-nu be’mitz-vo-tav v’tzi-va-nu l’haf-rish chal-lah.’


1 kg (6 2/3 cups) plain flour, plus 75 g (1⁄2 cup) extra
500 ml (2 cups) warm water
6 teaspoons (3 sachets/21 g) active dried yeast
170 g (3⁄4 cup) caster (superfine) sugar
1 1⁄2 tablespoons salt
2 eggs, beaten
125 ml (1⁄2 cup) vegetable oil
1 egg, beaten, for glazing
poppy seeds or sesame seeds

Put the 1 kg of flour in a large bowl or the bowl of your stand mixer. Make a large well in the flour and add the the yeast and 1⁄2 cup of the sugar. Add the warm water and stir until just combined. Set aside for 5 – 10 minutes, or until the yeast is foamy.
Add the salt and remaining sugar to the well and mix. Wait another 5 minutes for the mixture to foam again.
Add the eggs and oil to the well and mix with a wooden spoon.

Gradually incorporate the flour in the bowl into the egg mixture in the well. Once combined, place in the stand mixer and knead with the dough hook or tip onto a floured surface and knead. If the dough is too sticky, slowly add the extra flour. Knead for 5 minutes in the stand mixer or 10 minutes by hand until you have a smooth, slightly sticky dough, adding a little more flour if needed.

Place in a large oiled bowl and cover with plastic wrap and then the tea towel. Set aside in a warm place and allow the dough to rise until it has doubled in bulk (2 hours or so).

When the dough has risen, divide it into two equal pieces. Shape each piece into a plaited loaf (see below).

Preheat the oven to 180°C. Place the loaves on a lined baking tray and allow them to rise for at least 30 minutes and up to 1 hour.

Brush with the egg wash and sprinkle with the seeds. Bake for 45 minutes, or until golden in colour. Remove from the tray and allow to cool.
Makes 2 challahs.

Three-strand challah:
The simplest way to plait a challah is to divide the dough into three long strands. Pinch them together at the end and plait as you would plait hair. Pinch together the other end to join and tuck under.

Six-strand challah:
To start, pinch the six strands together at the top and tuck under.
Take the two outside strands and (starting with the left) cross them to the opposite side.
Take the first from the right and place it in the middle.

Then start the mantra:
Second from the left across
First from the left to the middle
Second from the right across
First from the right to the middle

Repeat until the plait is finished.
Pinch the ends of the strands together and tuck under.

See our six strand plaiting video right here.

For the full challah recipes and video on our website, click right here.






Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on linkedin


    1. Lisa Goldberg

      Hi Anne,
      Best to use all-purpose flour for the challah. I will amend the cake flour reference, it is not quite correct – thanks.
      Happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media



Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
#lamongtons #australiaday #australiaday2021 #australiansummer #dessert #desserts #chocolatedesserts #bakinginspo #cookinginspo #chocolate #chocolatelover

157 6

You can now pre order our beautiful organic cotton aprons via our website for dispatch mid Feb. We sold out of our first run in December and we'd love to order some more for all of you who missed out.

They are comfortable, durable and highly functional (so many pockets!), the ultimate kitchen accessory which will allow you to be as messy as you want - in style! Manufactured ethically in Australia by @creamcollection_pro we can offer you 2 sizes - small (Merelyn, Natty wear) or regular (Lisa, Jaks wear) - so head to our website and order yours today! Just click the link in our bio.
#aprons #organiccotton #kitchenaccessory #mothersday #mothersday2021 #giftideas

224 6


Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.


MMCC Related

Related Posts

Asian-Style Snapper

    A wonderful recipe from our very first book. “This Asian-style fish is what connects us to our new life in Australia – broadening

Banana Toffee Galette

Ready for something super delicious and so easy? Great for winter or summer or anything in between. We recently judged a recipe comp and one