Brioche vs Challah: What’s the Difference?

Brioche and challah are both enriched breads, but they are not the same. Brioche, from France, is made with butter and eggs, giving it a rich, tender crumb. Challah, from Jewish tradition, uses oil instead of butter and is typically braided, with a lighter, slightly sweet texture. This article explains the differences and provides a versatile recipe that works for both, so you can choose your own adventure.

Ingredients

• 4 cups (500 g) all-purpose flour, plus more for dusting
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon (9 g) instant yeast
• 1 1/2 teaspoons (9 g) salt
• 3 large eggs (150 g), room temperature
• 1/2 cup (120 ml) warm water (110°F/43°C)
• 1/2 cup (113 g) unsalted butter, softened (for brioche) OR 1/2 cup (120 ml) neutral oil (for challah)
• 1 large egg yolk (for egg wash)
• 1 tablespoon (15 ml) water (for egg wash)

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt.
2. In a separate bowl, whisk the eggs and warm water. Add to the dry ingredients.
3. If making brioche, add the softened butter. If making challah, add the oil. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. The dough will be soft but should not be overly sticky; add a little flour if needed.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 1/2 hours.
6. Punch down the dough. For challah, divide into 3 or 6 equal pieces and roll into ropes. Braid them. For brioche, divide into 8 pieces and place in a greased 9×5-inch loaf pan in two rows of four.
7. Cover and let rise again until puffy, about 1 hour.
8. Preheat the oven to 350°F (175°C).
9. Whisk the egg yolk with 1 tablespoon water to make an egg wash. Brush gently over the top of the dough.
10. Bake for 30-35 minutes, until deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, tent with foil.
11. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Butter vs. oil: Butter gives brioche its signature richness; oil makes challah dairy-free and slightly lighter. You can use either in this recipe, but the texture will differ.
• Yeast check: If your yeast is old, proof it in the warm water with a pinch of sugar for 5 minutes until foamy before adding.
• Kneading: The dough is sticky, especially for brioche. Resist adding too much flour; a light oil on your hands helps.
• Egg wash: Brush gently to avoid deflating the dough. For a shinier crust, use a second coat after 10 minutes of baking.

Serving Suggestions

Serve brioche sliced thick for French toast, or use it for burger buns and sandwiches. Challah is traditional for Shabbat and holidays, and makes excellent bread pudding. Both are delicious toasted with butter or jam, or as the base for a savory strata.

Variations

• Sweet additions: Add 1/2 cup (85 g) chocolate chips, raisins, or dried cranberries to the dough after kneading.
• Seeded top: Sprinkle poppy seeds or sesame seeds on the egg wash before baking.
• Whole wheat: Replace half the all-purpose flour with whole wheat flour; add 2 tablespoons (30 ml) extra water.
• Brioche buns: Shape into 8 round rolls instead of a loaf; bake for 20-25 minutes.

Storage and Reheating

Store in an airtight container or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, wrap in foil and warm in a 300°F (150°C) oven for 10 minutes, or toast slices.

Frequently Asked Questions

Can I make this recipe dairy-free? Yes, use oil instead of butter for a challah-style loaf. The texture will be slightly less rich but still tender.

Why is my brioche not rising? Check your yeast freshness and ensure the water is warm but not hot (over 120°F/49°C kills yeast). Also, a cool room can slow rising; use a warm spot.

Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. You may need to add 2-3 tablespoons (30-45 ml) more water.

How do I know when it’s done? The internal temperature should read 190°F (88°C) on an instant-read thermometer. The crust should be deep golden brown.

Can I make the dough ahead? Yes, after the first rise, punch down and refrigerate overnight. Let it come to room temperature before shaping.

What’s the difference between challah and brioche? Brioche uses butter and is richer; challah uses oil and is traditionally braided. Both are enriched with eggs.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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