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Purple Sweet Potato Challah

Soft, golden challah with a vibrant twist—this Purple Sweet Potato Challah is perfect for any occasion with its unique flavor and stunning color.
Prep Time30 minutes
Cook Time30 minutes
Rising Time3 hours
Total Time4 hours
Course: Bread
Servings: 2 loaves

Equipment

  • Mixer with dough hook
  • Mixing Bowl
  • Lightly oiled bowl
  • Measuring Cups and Spoons
  • Baking Sheet
  • Parchment Paper
  • Plastic wrap or turkey roaster bag
  • Pastry brush (for egg wash)
  • Cooling Rack

Ingredients

Dough:

  • 4 1/4 cups 510g all-purpose flour
  • 1 cup 200g lukewarm water
  • 3 tbsp 27g purple sweet potato powder
  • 6 tbsp 74g olive oil
  • 3 tbsp 63g honey
  • 2 large eggs
  • 1 large egg yolk white reserved for the topping
  • 1 1/2 tsp 9g table salt
  • 4 tsp 12g instant yeast

Topping:

  • 1 large egg white reserved from above, beaten with 1 tbsp cold water
  • Poppy seeds or sesame seeds for sprinkling (optional)

Instructions

For the Dough:

  • Stir 3 tbsp of purple sweet potato powder into the lukewarm water. Mix thoroughly until there are no clumps.
  • Pour the mixture into your mixer bowl and add honey, yeast, olive oil, eggs, egg yolk, flour, and salt.
  • Knead with the dough hook until the dough comes together and looks smooth.
  • Shape the dough into a ball and place it in a lightly oiled bowl. Let it rise in a warm place for 2 hours.

Shaping the Dough:

  • Prepare a baking sheet with lightly oiled parchment paper.
  • Lightly oil your counter and hands to handle the sticky dough. After the first rise, divide the dough in half, then divide each half into 5 sections.
  • Roll each section into a 20-inch rope and braid them together. Repeat with the second half, so you have two loaves.
  • Place the loaves on the baking sheet, lightly oil the tops, and cover with plastic wrap (or a large turkey roaster bag). Let them rise for another 60 minutes.

Bake:

  • Towards the end of the second rise, mix the reserved egg white with 1 tbsp of water for the egg wash. Preheat the oven to 375°F (190°C).
  • Brush the loaves with the egg wash and sprinkle with sesame or poppy seeds if desired.
  • Bake on the middle rack for 25-30 minutes or until golden brown.
  • Remove from the oven and cool on a cooling rack.
  • Slice, serve, and enjoy!

Notes

The recipe is Based on King Arthur's Classic Challah Recipe
Check out their post for instructions on a 5 strand braid!