Dairy-Free • Contains Eggs • Contains Gluten
Fennel and orange challah brings the sun-warmed flavors of the Mediterranean to the Shabbat table. Toasted fennel seeds add a gentle anise note, while fresh orange zest infuses the dough with bright citrus fragrance. Together, they create a challah that smells like a Mediterranean garden and tastes like nothing you have braided before.
This flavor combination is inspired by Sephardic baking, where fennel and citrus appear together in breads, pastries, and cookies across the Mediterranean basin. Italian-Jewish bakers in particular loved the pairing of finocchio (fennel) and arancia (orange) in their enriched breads.
The fennel seeds are lightly toasted to release their oils, then folded throughout the dough and scattered on top. The orange zest is mixed directly into the wet ingredients, where it perfumes the entire loaf from within. When this challah bakes, the kitchen fills with an aroma that is absolutely intoxicating.
What Makes This Special
- Toasted fennel seeds — gentle anise flavor throughout and on top.
- Fresh orange zest — bright citrus in every bite.
- Sephardic-Italian inspiration — Mediterranean flavors in an Ashkenazi format.
- Beautiful and unique — a challah that stands out at any table.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Uses vegetable oil. Fully pareve.
Hafrashat Challah
This recipe uses approximately 1000 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: HaMotzi Lechem Min Ha’Aretz
- After eating: Birkat HaMazon
Lechem Mishneh
Yields two loaves for Shabbat lechem mishneh.
Ingredients
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| Bread flour | 1,000 g | 7½ cups | 100% |
| Fine sea salt | 18 g | 1 Tbsp | 1.8% |
| Instant yeast | 14 g | 1 Tbsp + 1 tsp | 1.4% |
| Honey | 100 g | ₋ cup | 10% |
| Neutral vegetable oil | 120 g | ½ cup | 12% |
| Large eggs | 200 g | 4 large | 20% |
| Warm water | 240 g | 1 cup | 24% |
| Orange zest | 12 g | 2 Tbsp (3 oranges) | 1.2% |
| Fennel seeds, lightly toasted | 15 g | 2 Tbsp | 1.5% |
| Total Dough Weight | ~1,719 g | — | — |
Topping
- 1 egg + 1 Tbsp water (egg wash)
- Fennel seeds for sprinkling
- Flaky sea salt
Target DDT: 26°C (78°F)
To calculate your water temperature:
Water Temp = (DDT × 3) − Flour Temp − Room Temp
The water should feel comfortably warm — never exceed 43°C (110°F) or you risk killing the yeast.
Step-by-Step Instructions
Step 1: Toast Fennel Seeds
Toast fennel seeds in a dry skillet over medium heat for 2–3 minutes until fragrant and very slightly colored. Cool completely.
Step 2: Mix the Dough
Combine flour, salt, yeast, and 10 g of toasted fennel seeds (reserve 5 g for topping). Add eggs, honey, oil, orange zest, and warm water. Mix on low 3 minutes, then medium 8–10 minutes until smooth and elastic.
Step 3: Hafrashat Challah
Separate challah with a bracha (see Halachic Notes).
Step 4: First Rise
Cover and rise 1.5–2 hours until doubled.
Step 5: Shape
Divide into 2 portions, each into 3 or 4 strands. Braid into loaves. Place on parchment-lined pans.
Step 6: Second Rise
Proof 45–60 minutes until puffy.
Step 7: Top and Bake
Preheat to 175°C (350°F). Brush with egg wash. Sprinkle with reserved fennel seeds and flaky salt. Bake 28–33 minutes until golden. Internal temp: 88°C (190°F).
Storage & Make-Ahead
- Room temperature: 2–3 days.
- Freezing: Up to 3 months. The fennel and orange flavors hold up beautifully.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Fennel flavor too strong | Seeds not toasted or too many | Toast gently to mellow the raw anise bite. Use the measured amount. |
| Orange flavor is bitter | Used too much pith | Zest only the orange outer skin, avoiding the white pith beneath. Use a microplane for finest zest. |
| Seeds burn on top | Oven too hot | Bake at 175°C. Sprinkle seeds lightly. They toast quickly on the exposed surface. |
Frequently Asked Questions
Can I use orange juice in addition to zest?
You can replace up to 60 g of the water with fresh orange juice for a more intense citrus flavor. Be aware that the acidity may slightly slow fermentation.
Can I substitute anise seeds for fennel?
Anise seeds are more intensely licorice-flavored. Use half the amount (7 g) if substituting. Fennel is milder and more broadly appealing.
Is this challah good for Rosh Hashanah?
The honey and fresh flavors make it lovely for Rosh Hashanah. Shape it as a round coil with the fennel seeds pressed into the spiral for a stunning holiday presentation.
What should I serve alongside?
This challah pairs beautifully with fish dishes, Mediterranean salads, or simply with good olive oil and za’atar for dipping. The fennel-orange notes complement seafood-style fish courses especially well.
Ready to Bake?
Bookmark this recipe and make it yours this Shabbat.
Save This Recipe
Try our Za’atar Challah Next →
Tag us @kosherbreadpro on Instagram. We answer every comment.