Poppy Seed Monkey-Bread Challah

Ingredients

• 1½ tablespoons (about 14 g)active dry yeast
• 1 teaspoon (about 4 g)sugar
• 300 ml (1¼ cups)lukewarm water
• 565–625 g (4½–5 cups)plain unbleached flour
• 60 ml (¼ cup)vegetable oil
• ½ tablespoon (about 9 g)salt
• 2 teaspoonscinnamon
• 1 teaspoon (5 ml)vanilla extract
• 150 g (¾ cup)sugar
• 2 eggs and 1 egg yolkeggs
• 200 g (1 cup)sugar
• 2 teaspoonscinnamon
• 225 g (1 cup; 2 sticks)butter or margarine
• 55 g (¼ cup)brown sugar
• 1 teaspoon (5 ml)vanilla extract
• 60 g (¼ cup)poppy seed filling

Instructions

1. 1

   Activate the yeast

   Put the yeast, 1 teaspoon sugar and lukewarm water in a small bowl. Leave for about 10 minutes, until a foamy layer forms on top.

2. 2

   Mix the dry ingredients

   In a large bowl, or a stand mixer fitted with the whisk attachment, combine 1½ cups flour, the salt, 2 teaspoons cinnamon, 1 teaspoon vanilla and ¾ cup sugar. Once the yeast mixture is foamy, add it along with the oil and mix thoroughly.

3. 3

   Add the eggs

   Mix in another 1 cup flour, the 2 eggs and the egg yolk until smooth. If using a stand mixer, change to the dough hook.

4. 4

   Knead the dough

   Mix in another 1½–2 cups flour thoroughly. Turn the dough onto a floured surface, knead in the remaining ½ cup flour and continue kneading for about 5 minutes.

5. 5

   Let it rise

   Put the dough in a greased bowl and cover it with a damp towel. Leave to rise for about 3 hours, punching it down at least once if possible.

6. 6

   Heat the oven

   Preheat the oven to 175°C (350°F).

7. 7

   Make the coating

   Mix 1 cup sugar with 2 teaspoons cinnamon in a large bowl.

8. 8

   Shape the pieces

   Cut the dough into 2.5 cm (1-inch) balls using a dough cutter or sharp knife. Roll the balls in the cinnamon-sugar mixture until completely coated, then arrange them evenly in a greased Bundt pan. Alternatively, use muffin tins to make individual mini versions.

9. 9

   Cook the glaze

   In a saucepan over medium-high heat, melt the butter or margarine with the brown sugar until the sugar dissolves and the mixture turns a rich amber colour. Whisk in the vanilla and poppy seed filling vigorously, breaking up any clumps of poppy seed.

10. 10

    Bake and unmould

    Pour the mixture over the dough. Bake for 35 minutes, until the top is browned. Cool in the pan for 15–30 minutes, then gently loosen the dough from the sides with an offset spatula. Turn the bread out onto a plate.

What is poppy seed monkey-bread challah?

Challah is a braided Jewish bread traditionally served for Shabbat and holidays; this version takes its inspiration from monkey bread, a sweet pull-apart bake made from small pieces of dough. Instead of braiding, the dough is divided into balls and baked together in a Bundt pan.

The cinnamon-sugar coating flavours the soft bread, while a buttery glaze with poppy seed filling settles between the pieces. The result is easy to share straight from the pan or after turning it out onto a plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 10g protein, 88g carbs, 22g fat.

Most of the carbohydrates come from the flour and the sugars, while the butter or margarine and oil contribute much of the fat. The eggs and flour provide some protein, but this sweet bread is mainly a carbohydrate- and fat-rich bake. Pair a piece with fruit and yoghurt or eggs to make a more balanced plate.

Building the dough

Yeast: Give the yeast, sugar and lukewarm water about 10 minutes to foam before adding them to the flour. This gives you a visible sign that the yeast has started working.

Flour: The recipe uses 4½–5 cups in total, added in stages. Start with the smaller amount and add the remaining flour as directed; the dough should be workable enough to knead without becoming unnecessarily firm.

The rise takes time

First rise: The dough is left to rise for about 3 hours, so allow for this when planning the bake. Punching it down at least once during that time is part of the method.

Readiness: The recipe gives a time rather than a size cue, so keep to the stated rise and avoid rushing straight to shaping. The dough still needs to be cut and coated before it goes into the oven.

Coating each dough ball

Small pieces: Cut the dough into roughly 2.5 cm balls so they can be coated and packed evenly in the pan. Roll them thoroughly in the cinnamon-sugar mixture for flavour across the finished bread.

Pan choice: A greased Bundt pan gives the bake its ring shape. Muffin tins are offered as an alternative for mini portions.

Getting the glaze smooth

Amber mixture: Melt the butter or margarine with the brown sugar over medium-high heat until the sugar has dissolved and the mixture is rich amber in colour. Keep an eye on it as it cooks.

Poppy seed filling: Whisk it in with the vanilla, working vigorously to disperse any clumps. Pour the mixture over the shaped dough before baking.

Baking and turning out

Doneness: Bake at 175°C for 35 minutes, looking for a browned top. The recipe does not give another doneness test, so use the stated time and colour as your cues.

Release: Leave the bread in its pan for 15–30 minutes before loosening it gently with an offset spatula. Turning it out too soon can make the soft pieces harder to handle.

Serving ideas

Serve the challah warm or at room temperature, letting everyone pull off a piece. Its cinnamon, sugar and buttery glaze make it a natural fit for brunch or a festive table.

For a more balanced plate, pair a smaller piece with fruit and a source of protein such as yoghurt or eggs.

Recipe notes & tips

• Use lukewarm rather than hot water when mixing the yeast.
• Measure the flour in stages and add only the amount specified at each step.
• Grease the Bundt pan thoroughly so the sticky glaze-coated bread releases more easily.
• Whisk the poppy seed filling into the glaze until it is evenly dispersed.
• Let the bread rest in the pan for at least 15 minutes before trying to turn it out.

Variations

• Mini portions: Bake the coated dough balls in muffin tins as suggested in the method.
• Margarine option: Use margarine instead of butter for the glaze, as the recipe allows.
• Cinnamon emphasis: Keep the cinnamon in both the dough and coating for a more pronounced warm spice flavour.
• Bundt shape: Use a greased Bundt pan to bake the dough balls together as a ring.
• Poppy seed glaze: Whisk the poppy seed filling especially well for an even distribution through the topping.

Common mistakes to avoid

• Skipping the yeast rest: Wait about 10 minutes and check for foam before mixing it into the flour.
• Adding flour all at once: Follow the staged additions so you can mix and knead the dough as directed.
• Uneven coating: Roll each dough ball until it is completely covered in cinnamon sugar.
• Clumpy glaze: Whisk vigorously after adding the poppy seed filling and vanilla.
• Turning out too early: Cool the bread in the pan for 15–30 minutes, then loosen it gently before inverting.

How to store

Once cool, store the bread in an airtight container at room temperature and eat within 2 days. Rewarm individual portions briefly in the oven or microwave until soft.

Frequently asked questions