Moroccan Challah with Saffron and Almond (Traditional Yom Kippur Bread)

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Moroccan Challah with Saffron and Almond is the traditional Yom Kippur Bread we eat prior to fasting.

Prep Time30

Cook Time20

Resting time1 30

Total Time2 20

Course: Bread

Cuisine: Moroccan

Keyword: almonds, Bread, saffron, yom kippur

Servings: loaves

Calories: 1284kcal

Dissolve 1 tablespoon of yeast in 1 cup of lukewarm water with 1 tablespoon of sugar and let it sit for 5–10 minutes until frothy.
In a large mixing bowl, make a well in 9 cups of flour and add 2 eggs, 1/2 cup oil, 1 teaspoon salt, and 1 tablespoon sugar.
Gradually pour in the yeast mixture while mixing, then add the remaining 2 cups lukewarm water little by little until a soft, pliable dough forms.
Knead the dough energetically for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 40–50 minutes, or until doubled in size.
While the dough rises, mix 1 egg yolk, 1 teaspoon saffron, 1/2 cup oil, and 1/2 pound blanched or slivered almonds in a small bowl until well combined.
Punch down the risen dough and divide it into 12 equal balls.
Flatten each ball with a rolling pin to form a circle about 1/4 inch thick.
Spread a portion of the almond-saffron-oil mixture on six of the circles, then top each with the remaining six circles.
Pinch the edges together to seal and cut 1-inch slits around the top of each loaf for decoration.
Place the breads on a lightly oiled baking sheet, cover, and let rise for 30–50 minutes until slightly puffed.
Preheat the oven to 325°F (or 350°F for a slightly browner crust).
Brush the tops of the loaves with egg yolk and bake for 15–20 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.

For Yom Kippur, garnish with the almond, saffron, and oil mixture.

Some families add raisins or shape the loaves differently (round, oblong, small, or large) according to preference.