Sunflower Challah
Bring a burst of sunshine to your table with this stunning two foot long sunflower challah.
Shaped to resemble a blooming sunflower, this challah fits beautifully with the all-things-floral feeling of Shavuos, spring gatherings, or any festive meal. It’s bright, cheerful, and guaranteed to grab everyone’s attention the second it hits the table.
And the best part? Even though it looks incredibly elaborate, this showstopping two-foot challah centerpiece comes together with surprisingly little extra effort.
A Challah That Doubles as a Centerpiece
We love recipes that feel both beautiful and meaningful, and this challah does exactly that. Between the vibrant yellow “petals,” green braided stem, and dramatic size, it instantly transforms the entire table.
It’s one of those creations that makes people say, “Wait… you made that?!”
The Secret Is in the Seeds
The colorful sesame seeds are what really bring this challah to life. By tinting white sesame seeds with food coloring, you create vibrant sunflower petals and leaves without needing complicated shaping techniques.
The result is playful, artistic, and surprisingly easy to achieve.
Perfect for Celebrations
This challah feels especially fitting for Shavuos with all the floral themes of the Yom Tov, but honestly, it would be beautiful for so many occasions — brunches, simchas, spring meals, or anytime you want to make the table feel extra special.
More Bread Centerpiece Inspiration
If you love this idea, check out our other gorgeous flower bread ideas.
You Will Need:
- Challah dough (available in kosher supermarkets)
- 12 – 1 lb oval pans
- Small round pan (optional)
- White sesame seeds
- Black sesame seeds or poppy seeds
- Yellow and green food coloring
Directions
Step 1: Color the Sesame Seeds
Place white sesame seeds into two bowls (about 2 cups each). Add a generous amount of yellow food coloring to one bowl and green food coloring to the other.
Mix until the seeds are evenly coated and colored, but not wet — they should remain loose and separate, not clumped together. Set aside.
Step 2: Prepare Your Coating Stations
Prepare two additional bowls:
- One large bowl filled with water
- One smaller bowl filled with black sesame seeds or poppy seeds
Step 3: Divide the Dough
Divide the challah dough into:
- Twelve pieces weighing approximately 2–2.5 ounces each
- One larger piece weighing about 10 ounces
Step 4: Create the Stem
Roll the 10-ounce dough piece into a long rope and twist it gently.
Dip it into the water, then coat it completely in the green sesame seeds. Place it onto a baking sheet to form the stem.
Step 5: Shape the Petals
Roll the remaining dough pieces into oval shapes.
Dip each piece into the water, then:
- Roll 9 pieces in the yellow sesame seeds
- Roll the remaining 3 pieces in the green sesame seeds
Coat each piece completely.
Step 6: Arrange in the Pans
Spray the oval pans with baking spray and place one oval dough piece into each pan.
For easier transferring, place all the pans onto a baking sheet before moving them to the oven.
Step 7: Create the Sunflower Center
Shape the final dough piece into a round ball.
Dip it into the water and coat it in the black sesame seeds or poppy seeds. Place it onto a baking sheet or into a small round pan.
Step 8: Bake
Bake according to your challah recipe instructions until beautifully golden.
Helpful Tips
- If you prefer to egg and seed your challah the traditional way, that works perfectly too. This method simply helps create a fuller, more even seed coating and gives the sunflower effect a more vibrant look.
- If you’d like to make a smaller version of this sunflower challah, you can absolutely scale it down. Simply shape the dough freeform without using the oval pans. The pans help create the large, dramatic sunflower look, but the design works beautifully without them too.
- If you are freezing the challah, it’s important to reheat it before serving. If the seeds become moist, the food coloring may transfer onto your fingertips.
Photography by Sina Mizrachi
This article originally appeared in Family First
