Ingredients for 2 challas:
Leavened dough
- 10 g
- lukewarm water70 g
Dough
- lukewarm water70 g
- 2 pcs
- 2 pcs
- 50 g
- 50 g
- 30 g
- 5 g
- 480 g
Egg wash
- 1 pcs
- 2 tbsp
Recipe:
Prepare the leavened dough. Dissolve the yeast in lukewarm water and mix with flour.
Cover and leave to rise in a warm place. It will take about half an hour, the dough will increase in volume by 2-3 times, and bubbles will form on its surface.
In the bowl of stand mixer combine the leavened dough with the rest of ingredients, except flour. Mix to combine. Knead the dough, gradually adding flour.
Cover and let rise in a warm place. This will take about 1-2 hours depending on the temperature in your kitchen. During this time, the dough should double in volume.
Divide the dough into parts - the amount depends on how many bundles you plan to braid from.
Roll out each part into a rectangle with about 5 mm thickness.
Turn into tight rolls, starting from the wide side.
Pinch the seams, then stretch out the rolls in length.
Braid the rolls and put shaped bread on a baking sheet.
Cover with plastic film and leave for the final proofing for about 30-40 minutes. Make sure that challas do not overproof. They should double in size.
While bread is proofing, preheat oven to 180°C.
Brush challas with yolk and milk mixture and bake it until done and golden brown, about 30-35 minutes.
Completely cool the finished bread on the rack.
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