Polish Braided Sweet Bread (Chałka)
Chałka chałkaSay it: HAW-kah
Chałka is a soft, golden braided sweet bread from Poland, made from an enriched yeast dough with milk, eggs and butter. It is a familiar sight at Polish breakfasts, weekend tables and holiday spreads, served plain or with butter and jam. The crumb is tender and lightly sweet, the crust glossy from an egg wash, and the braid gives it a handsome, bakery-style look. Unlike plain sandwich bread, chałka is rich but not heavy, making it perfect for tearing and sharing.
Polish Braided Sweet Bread (Chałka)
Chałka, chałka
Pronounced HAW-kah
- Serves
- 8
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
To finish
Method
Warm the milk until lukewarm, about 110°F (43°C). In a large bowl or the bowl of a stand mixer, stir together the milk, yeast and 1 tablespoon of the sugar; let stand 5 to 10 minutes, until foamy on top.
Add the remaining sugar, the 2 eggs, melted butter, salt and 2 cups (250 g) of the flour. Mix with a dough hook or wooden spoon until combined, then add the remaining flour gradually. Knead 8 to 10 minutes, until the dough is smooth, soft and slightly tacky but pulls away from the bowl.
Lightly butter a large bowl, turn the dough in it to coat, cover, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size and gently puffy.
Punch down the dough and divide it into 3 equal pieces. Roll each piece into a rope about 16 inches (40 cm) long, pinch the three ropes together at one end, braid them, and pinch the far ends together. Tuck both ends neatly under the braid.
Place the braid on a parchment-lined baking sheet, cover loosely, and let rise for 45 to 60 minutes, until visibly puffed and springy to the touch.
Heat the oven to 350°F (175°C). Brush the risen braid all over with the beaten egg and sprinkle with pearl sugar or poppy seeds.
Bake for 30 to 35 minutes, until deep golden brown and the loaf sounds hollow when tapped on the base; tent loosely with foil if the top browns too quickly. Cool on a wire rack for at least 20 minutes before slicing.
Regional variant: Chałka with streusel (chałka z kruszonką)
For the topping, rub together 1/4 cup (30 g) flour, 2 tbsp (25 g) sugar and 2 tbsp (28 g) cold butter until crumbly, adding a pinch of cinnamon if liked. Sprinkle this over the risen braid instead of pearl sugar, then bake as directed, tenting with foil if the crumbs brown too quickly.
Cook's notes
- Keep the milk lukewarm rather than hot, so it wakes up the yeast without killing it.
- For an even braid, roll the three ropes to the same length and pinch the seams firmly before the second rise.
- Let the loaf cool before slicing; very warm bread can crush and tear as it is cut.
Serve with
Butter and jam, honey, or a glass of milk for breakfast or afternoon tea.
Make ahead and storage
Bake up to 1 day ahead; wrap tightly at room temperature, or freeze slices for up to 1 month and refresh briefly in a warm oven.
