Full Recipe
Author
Martin Philip | 2025-07-21
Description
Challah meets croissants in this rich, flaky twist on tradition. Unlike classic challah (which is typically made without dairy so that it can be served at meals that include meat), this version treats the egg-rich, honey-sweetened dough like croissant dough: It's layered with butter through a series of rolls and folds (aka laminated). Follow the recipe closely (break out the tape measure!) and you'll be rewarded with a gorgeously striated braid with a butter-crisped crust and a feathery, pull-apart interior reminiscent of a delicious pastry. And if you've never laminated before, this is a good place to begin: The super-thin butter block, an innovation of baker Martin Philip, is less prone to shattering. Our thanks to baker Zoe Kanan, whose laminated challah at Elbow Bread in New York City inspired this recipe.
