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6 Braid Honey Sesame Brioche Challah + Decapitation of Brioche a Tete

November 22, 2015 | 14 comments

It’s snowing, it’s snowing! I love the snow so much -I want to jump and make snow angels in the thick white flakes that are floating lightly down to the ground, bound by gravity. They dance like little ballerinas. It’s so beautiful.

But I digress.

Honey Sesame Brioche Challah

Honey Sesame Brioche Challah-2

Honey Sesame Brioche Challah-9
// Doesn’t this look like a little cloud?

Honey Sesame Brioche Challah-13
Honey Sesame Brioche Challah-14

I think one of my favorite things about having a blog is that I can go back and see everything that I wrote about this time last year. Sometimes it’s embarrassing but it’s always funny 😛 My pictures were disgusting, I might need to go back and edit those. But the mood is the same, it’s snowing it’s snowing it’s snowing!!!!!

And I have a chemistry paper due (instead of biology this year).

Oh and we get three days off instead of two.

I am clearly too excited. Is that possible? Maybe it’s all the chocolate I’ve been eating.

Or maybe it’s the omgfinalsarein12schooldayswhattheheck and halfoftheschoolyearisnearlyover symptoms that are arriving. But whatever *casually flicks hair over shoulder*

Anyways, one of the first breads that I’ve ever made (this was a longggg time ago, like 5 years ago long ago…) was challah. I dunno where it came from, only that I loved to braid the strands. My 10 year old self was quite amused by how the adults thought it was “hard” and yeast was “scarryyyy” while I brought out golden loaves. Until I accidentally forgot to set the timer one day but that’s a story for later.

Before the decapitation

Honey Sesame Brioche Challah-8
Honey Sesame Brioche Challah-6

Decapitation of brioche a tete

-one has to admit, brioche a tete looks perfect for beheading…

A = author of how to make challah
M = 10 year old me

A Now don’t worry, making bread is easy
M Yes, you bet it’s easy
A Even though yeast are bacteria…
M hmmm bacteria… I wonder what that is and why they think I would care…
A And you have to make sure you don’t kill these bacteria before you bake the bread
M They must be some yummy little creatures I guess…
A and braiding is very difficult
M Shush… get on to it already…

Honey Sesame Brioche Challah-3

Honey Sesame Brioche Challah-7

Honey Sesame Brioche Challah-11

Honey Sesame Brioche Challah-12
Honey Sesame Brioche Challah-15

So basically, I was very ignorant of what I was actually doing and ignored all their warnings. Which I guess was a wise decision because I ended up with lots of delicious ‘egg bread’. My friend and I also enjoyed copying the precious recipe on cards for safe keeping. What do you know, I lost it.

Anyhow, my birdbrained 10 year old self could do it so I doubt anyone can’t do it. Unless they go with all the ridiculous warnings telling them oh bread is hard, oh yeast is bacteria, oh oh oh, all will turn out just fine.

Honey Sesame Brioche Challah-5


Honey Sesame Brioche Challah


Challah Bread Dough

  • 3/4 cups 167 g warm milk
  • 1 1/2 tsp yeast
  • 3 tbsp 46 g honey
  • 2 1/2 c 328 g bread flour
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/3 cup 34 g sesame
  • 4 tbsp 55 g butter

Egg wash

  • 1 egg yolk
  • 1 tbsp milk


  1. Dissolve the yeast in the milk and wait for it to foam a bit (about 5 minutes if your kitchen is warm). If it doesn't, it means your yeast is dead and you should use a different package.
  2. Mix in the rest of the dough ingredients and knead until a thin windowpane forms (see pictures in post), about 15 minutes. The dough should be sticky, but it should also stick together in a cohesive mass.
  3. Let rise in a warm place until doubled in size, about 1 1/2 hours.
  4. Punch it down and divide into 6 pieces. Roll each into a tapered log (as in the middle is thicker than the ends) and braid like the .gif shows.
  5. Let this rise in a warm place for 30-45 minutes, or until doubled. Meanwhile, beat the egg yolk with the milk. Preheat the oven to 425 F.
  6. Brush the egg mixture onto the loaf when it is done rising.
  7. Bake for 10 minutes, lower the heat to 325 F, and bake for another 15 minutes. It should be golden with a slightly crackly crust and a crumb lined with sesame seeds.


read or add your own

  1. Adina on

    November 23, 2015 at 2:10 am says

    The bread looks perfect! I have made similar brioche before but somehow they tend to get out of shape while baking. They still taste good, they are just not so pretty. I would like to try your version, but I am not sure what exactly bread flour is, in Germany all flour sorts have a number… Could you maybe describe that, what makes it different from all-purpose flour?

    • Anne on

      November 23, 2015 at 6:47 am says

      Thank you Adina! Bread flour has a higher gluten content than all purpose flour so that the dough is stronger (i.e. it stretches more and is softer-ish). The gluten content of bread flour is usually around 13-14% rather than 10-12% of all purpose but they look relatively the same. I searched up ‘bread flour in germany’ and it various sources say that it’s type 1050. I hope that helps!

  2. Adina on

    November 23, 2015 at 10:04 am says

    Thank you, Anne. Of course that helps, I know type 1050. I feel a bit idiotic right now that I didn’t google myself, it didn’t even cross my mind. … Note to myself: Stop asking questions before even having coffee in the morning! 🙂

    • Anne on

      November 29, 2015 at 8:17 pm says

      No it’s perfectly fine! I love answering questions 😉

  3. Eva on

    November 23, 2015 at 4:39 pm says

    Elle est parfaite ta brioche ! J’adorerais l’avoir pour mon petit déj demain! Tu as déjà la neige? C’est vraie que par ici il fait très froid déjà mais pas de neige! Dommage les enfants et moi on aime bien.
    Pauvre petite brioche, elle est décapité!

    • Anne on

      November 29, 2015 at 8:18 pm says

      Oui j’ai déjà la neige -elle est mieux que le froid je crois. Merci beaucoup Eva!

  4. Sprinkles of Sweetness on

    November 23, 2015 at 7:08 pm says

    You have such a sophisticated palate for a 15 year old, seriously, I’m 15 and all I eat are m&ms, haha! Also this looks so pretty.

    • Anne on

      November 29, 2015 at 8:20 pm says

      Sophisticated? What?! I don’t get it -I’m very Chinese so sesame is just always in my house so I add it into EVERYTHING. It’s got such a great nutty flavor too, it’s really hard to resist 😛 Thanks!

  5. Sabrina on

    November 27, 2015 at 11:59 am says

    This is great! I love challah bread!

    • Anne on

      November 29, 2015 at 8:20 pm says

      Me tooo 😀

  6. Josefine on

    November 30, 2015 at 1:03 am says

    Haha, I seriously love reading your wonderful posts! So cute
    And the pictures here are so so so gorgeous. Wow

    • Anne on

      December 20, 2015 at 4:38 pm says

      Thank you so much Josefine!!! You have no idea how much that means to me 😀

  7. Mallory on

    December 5, 2015 at 5:55 pm says

    The sesame in the recipe — is that just plain sesame seeds or sesame paste (tahini)?

    • Anne on

      December 5, 2015 at 10:35 pm says

      It’s just plain sesame seeds -I was too lazy to grind sesame paste (+ it costs so much!). Also, the seeds give the bread a bit of crunchiness and I just love the speckled look! 😀



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