Sweet Challah
One Sarcastic Baker recipe - European
- Prep time
- 45 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 Cup Bread Flour ((225 g / 8 oz))
- 3 1/2 tsp Instant yeast ((14 g / 0.5 oz))
- 1 Cup Water ((240 ml / 8 oz))
- 5 Cups Bread flour ((565 g / 20 oz))
- 3/4 Cup Sugar ((155 g / 5.5 oz))
- 2 1/4 tsp Salt ((14 g / 0.5 oz))
- 3 Large Eggs, beaten
- 1 Large Egg Yolk
- 1/2 Cup Vegetable oil ((100 g / 3.5 oz))
- 1 Large Egg, beaten for glazing
- 1/4 Cup Sliced almonds, poppy seeds, sesame seeds or coarse sugar
Instructions
- 1
In a bowl of a standing mixer, combine the first quantity of flour, yeast, and water and use a fork to beat until smooth and thick.
- 2
Cover with a kitchen towel and let sit for 30-40 minutes until frothy.
- 3
In a medium bowl, whisk the eggs, egg yolks, and oil until blended, set aside.
- 4
Add the liquid ingredients(step 3) into the sponge (steps 1-2) and use the paddle attachment to blend it all together. (Use a wooden spoon if making by hand)
- 5
Gradually add the remaining of flour, sugar, and salt and continue to mix until it all comes into a shaggy mass. About 2-3 minutes.
- 6
Replace the paddle attachment with the dough hook and keep kneading for 6-8 minutes until the dough is smooth and the sides of the bowl are clean. (10 minutes in kneading by hands)
- 7
Spray the dough with some oil spray and cover the bowl with a plastic bag. Let rest and rise for about 2-3 hours or until double in sized.
- 8
Place the dough on a clean work surface and knead to 1 minute. Divide dough into two even pieces (each piece about 650 G / 23 oz)
- 9
Roll each piece into 30" long log and then roll one end towards the other end. Repeat with the second piece.
- 10
Place challahs each on a large baking sheet (they will rise again) brush with egg wash and sprinkle with your choice of toppings.
- 11
Let sit and rise again for about 2 hours.
- 12
Bake for 30 minutes at a 350F preheated oven.