“This is a smaller yield recipe that I make for myself. I find that big challah recipes are too much for me. This challah is made with milk, so it is not kosher”
1hr 45mins

Ingredients Nutrition


  1. In a large bowl dissolve sugar in water and add yeast, wait until it foams.
  2. Add about a cup of flour, Splenda, egg and butter.
  3. Mix well.
  4. Add salt and about 1/2 cup of flour.
  5. Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
  6. *You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
  7. Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
  8. At this point, preheat your overn to 400°F.
  9. Spray a six cup muffin tin with non stick cookign spray.
  10. Divide dough into 6 even balls and place in muffin cups.
  11. Let rise again for 30 minutesBrush with milk.
  12. Bake for 20-25 minutes.

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