Honeycomb Challah Bread

"This showstopping Challah Bread will wow your family and friends and celebrates the beauty of the beehive and honeycomb!"
-- @allegrabenitah

Recipe Intro From allegrabenitah

This intricate Challah Design is a great table centrepiece but is surprisingly simple to prepare! Check out this recipe which celebrates honey and challah bread!
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  • Recipe Card
Prep time 4hrs
Cook time 30mins
Serves or Makes: 8

Recipe Card


  • 1 1/2 cups lukewarm water
  • 1 1/2 ounces yeast
  • 1/4 cup honey, divided
  • 35 ounces all purpose flour, divided
  • 3 eggs
  • 1/4 cup sunflower oil
  • 1/2 tablespoon salt
  • 5 1/3 ounces caster sugar
  • 1 tablespoon baking soda


  • Step 1

    Dissolve the yeast and 1 tablespoon of honey in the water. Once bubbles start to appear, add a third of the flour, followed by 2 eggs, 3 tablespoons of the honey, the salt and the oil. Mix and bring the dough together by hand, adding flour little by little, until a ball of dough forms. Knead for 5-10 minutes before placing in a lightly oiled bowl covered with cling film to rise for about an hour and a half or until doubled in size.

  • Step 2

    While the dough is rising, make your own honeycomb by mixing the caster sugar and the remaining honey in a saucepan and placing it on a low heat until it turns light brown in colour. Remove the pan from the heat and mix in the baking soda. Pour the foaming mixture into a lined baking tin and leave to cool.

  • Step 3

    Roll the challah dough out into a thin, flat rectangle on a floured surface using a rolling pin and then cut it into long, thin strips of dough (approx. 1inch wide) using a pizza cutter or sharp knife. Braid 3 strips of dough at a time in a usual 3-strand braids until you have lots of thin braids of challah dough. Cut and arrange the thin braids in a formation of multiple hexagons on a lined baking tray to make a honeycomb shape. Cover the challah dough and leave it to rise for a second time for 45 minutes before beating the remaining egg and egg washing the dough. Bake the challah for 25-30 minutes at 350°F. Serve with shards of broken honeycomb scattered all over the honeycomb Challah.