4/ 10
Difficulty:
Country:
Poland
Servings:
8-10 slices
Time:
3hours
CHAŁKA
POLISH CRUMB TOPPING (KRUSZONKA):
- 375–420 g all-purpose flour
- 7 g active dry yeast (1 packet)
- 180 ml room temperature plant based milk
- 50 g granulated sugar
- 60 g vegan butter, melted and slightly cooled
- 30 g (2 tbsp) soy yogurt
- 1/2 tsp salt
POLISH CRUMB TOPPING (KRUSZONKA):
- 40 g all-purpose flour
- 25 g vegan butter (cold)
- 20–25 g granulated sugar
- In a small bowl mix plant based milk with yeast and 1tbsp of sugar. Mix well and let sit for 5 to 10 minutes.
- In a big bowl combine remaining sugar, vegan butter, salt & soy yogurt. Add the yeast mixture.
- Gradually sift flour, starting with 375g. Mix with a spoon at first, then switch to a hand. If the dough is sticky add more flour, one tbsp at a time. It should be soft and well combined.
- Move the dough to a floured surface and knead for 5 to 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel and set on a side for 1 to 1,5h. It should rise significantly.
- After that time punch the dough and move to a floured surface.
- Divide into 4 parts and roll them into long ropes.
- Braid the ropes and tuck the ends underneath.
- Preheat your oven to 180°C.
- Place the loaf on a parchment-lined baking sheet. Cover with a towel and let raise for 30 minutes.
- Make kruszonka: in a small bowl combine flour and sugar. Add vegan butter in small pieces and rub it into the mixture with your fingers, until it forms clumps and crumbs. Don’t overdo it, we don’t want the butter to melt.
- Brush the chałka with plant based milk (I always use my fingers). Sprinkle kruszonka on top of it.
- Bake for 30 minutes or until golden brown.
- Let it cool completely before slicing and serve with butter or fruit jam.
Chałka holds a special place in my heart as a staple of my childhood. It's that soft, sweet bread, often slathered with butter, that always reminds me of cozy mornings. I believe every Polish person has their own memories tied to chałka—whether it’s at Sunday brunch or a simple afternoon snack. Its origins are Jewish, but the Polish version has become a beloved treat that connects generations and cultures.
There’s something magical about the braided beauty of chałka, with its slightly sweet, fluffy texture and golden crust. It’s a bread that feels both comforting and celebratory, perfect for any occasion. For me, it’s a reminder of home and warmth, and I hope this recipe brings that same joy and nostalgia to your kitchen.
There’s something magical about the braided beauty of chałka, with its slightly sweet, fluffy texture and golden crust. It’s a bread that feels both comforting and celebratory, perfect for any occasion. For me, it’s a reminder of home and warmth, and I hope this recipe brings that same joy and nostalgia to your kitchen.
POLISH CHALLAH (CHAŁKA)
Ingredients:
How to:
