Chałka is a classic Polish sweet braided bread—soft, fluffy, and lightly sweet, with a rich, tender crumb. Traditionally enjoyed on weekends, holidays, or simply with butter and jam, this version is enriched with eggs, milk, and oil, giving it a delicate texture that stays moist for days.
What makes this chałka extra special is the buttery crumble topping. As it bakes, the crumble turns golden and crisp, adding a gentle crunch and a sweet contrast to the soft bread underneath. The double braid not only looks beautiful on the table but also makes the loaf taller and more festive.
This bread is perfect for breakfast, afternoon coffee, or special occasions. It’s delicious fresh on its own, lightly toasted, or served with honey, jam, or sweet cheese. If you grew up with Polish baking, this chałka will taste wonderfully nostalgic—and if not, it’s a perfect introduction to it.
Ingredients
- 410 g bread flour
- 7 g instant yeast
- 50 grams sugar
- 7 g salt
- 2 large eggs
- 45ml oil
- 120 ml milk, at room temperature
Crumble:
- 30g butter
- 25g sugar
- 50g flour
Instructions:
1. Make the Crumble
- In a small bowl, combine flour and sugar and cold butter cubes.
- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.
- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).
2. Prepare the Dough
- In the bowl of a stand mixer fitted with a dough hook, combine all the dough ingredients: flour, yeast, sugar, salt, eggs, oil, and milk.
- Mix on low speed until combined, then increase to medium speed and knead for about 10 minutes, until the dough is smooth and elastic.
- If the dough feels too sticky, add a little more flour (1 tablespoon at a time).
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with a tea towel and let rise in a warm place until doubled in size (1½ to 2 hours).
3. Shape the Braided Loaf
- Transfer the dough to a floured work surface.
- Divide the dough into 2 portions:
Large piece: about ⅔ of the dough
Small piece: about ⅓ of the dough
- Divide the large piece into 3 equal parts and roll each into a long rope.
- Braid the 3 ropes and pinch the ends to seal. Place this large braid on a lined baking sheet.
- Repeat with the smaller piece to form a second, smaller braid and place it on top of the large one.
- Loosely cover the loaf and let rise until puffy (30–45 minutes).
4. Bake
- Preheat the oven to 190°C (375°F), with the rack in the lower-middle position.
- Brush the top of the loaf with milk or egg wash.
- Sprinkle the prepared crumble evenly over the top of the loaf.
- Bake for 30–40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
5. Cool & Store
- Let the loaf cool completely before slicing.
- Once cooled, wrap tightly in plastic wrap or store in an airtight container.
- To freeze: wrap well and freeze for up to 2 months. Defrost at room temperature before serving.
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