This challah makes the Shabbat table look extra festive. Guests always ask how I made it.
It starts with a soft, easy-to-handle challah dough. You roll it into small croissants and set them close together.
In the oven they join into one big, golden challah. Soft inside, shiny outside, and everyone can pull off their own little croissant.
It’s my go-to when I want to upgrade the classic braided challah with something a little different. Great for hosting, too.
One tip: cover the challah with a clean towel the moment it comes out of the oven. That’s what keeps it soft.
Mini croissant challah is made from flour, instant yeast, sugar, salt, an egg, oil, and lukewarm water. Knead about 10 minutes, rise 1–1½ hours, roll out, cut into triangles, roll into mini croissants, and rise 40 minutes. Brush with egg yolk, sprinkle with seeds, and bake at 340–350°F (170–180°C) for 20–25 minutes.
Mini Croissant Challah (Pull-Apart Shabbat Challah)
Ingredients
Method
- In the bowl of a stand mixer fitted with the dough hook, mix the flour and yeast. Add the sugar, egg, and oil.
- Start kneading and add the water gradually.
- After 1 minute, add the salt. Keep kneading for about 10 minutes, until the dough is soft and elastic.
- Lightly oil the dough, place it in a covered bowl, and let rise for 1–1½ hours, until doubled in size.
- Divide the dough into 2 balls. Roll each one into a square about ½ inch (1.5 cm) thick.
- Cut into long, narrow triangles. Roll each triangle up from the wide base into a small croissant.
- Arrange the croissants on a parchment-lined baking sheet, snug against each other, so they join into one challah in the oven. Cover and let rise for about 40 minutes.
- Brush with the egg yolk mixture and sprinkle with sesame or poppy seeds.
- Bake in an oven preheated to 340–350°F (170–180°C) for 20–25 minutes, until the challah is golden and shiny.
- As soon as it comes out of the oven, cover it with a clean kitchen towel to keep it soft.
Notes
- Add the water gradually. You may not need all of it to get a soft, elastic dough.
- Place the croissants close together. If they’re spaced apart, they’ll bake as separate rolls instead of one challah.
- Covering the hot challah with a towel traps the steam and keeps the crust soft.
- Neutral oil → any mild oil you like, such as sunflower or avocado.
- Sesame or poppy seeds → leave plain, or mix both.
Frequently asked questions
It’s challah dough rolled into mini croissants and baked close together, so they join into one pull-apart loaf. It’s not a laminated croissant dough, so there’s no butter folding.
Yes, as written. The dough uses oil and an egg, with no butter or milk, so it works for a meat meal on Shabbat.
Many bakers do the first rise slowly in the fridge overnight, then shape the next day. Let the dough come to room temperature before rolling.
The towel traps the steam as the challah cools, which keeps the crust soft instead of crisp.
Keep it in a sealed bag at room temperature for a day or two. It also freezes well; thaw at room temperature and warm briefly in the oven.
