For the test
- Milk 200 milliliters
- Fresh yeast 40 grams
- Sugar 150 grams
- Wheat flour 500 grams
- Butter 90 grams (soft)
- Egg 1 piece
- Egg 1 piece
- Sesame, poppy to taste
- Main Ingredients Yeast Dough
- Portion 5-6
- World Cuisine
Baking tray, knife, cutting board, plate, parchment.
Step 1: prepare the dough.
Heat the milk over low heat until it is warm, but not hot. Add yeast and sugar to the heated milk. Stir and let stand 5 minutesso that the yeast wakes up.
Beat the egg, mix it with milk and yeast, add soft butter and sifted wheat flour here.
Knead a smooth and smooth dough. Challah dough should not be cool, on the contrary, it is very soft and supple, but it keeps its shape and does not spread. Knead it about 10-15 minutes.
Step 2: infuse the dough.
Transfer the dough into a plate greased with vegetable oil, cover with a towel or plastic wrap and leave on 30-50 minutesso that it increases in volume.
Step 3: form the challah.
Divide the dough into three equal parts, roll from each ball first, then the tourniquet. Be sure to let the test lie down a couple of minutes between the change of form.
Stretch the tourniquets with your palms, making them long and about the same thickness. Fasten the pieces of dough with the tips and braid from them.
Turn the ends of the pigtails down and let the dough stand still and again increase in volume.
Step 4: bake the challah.
Preheat the oven to 180 degrees.
Beat the egg (you can mix it with water or milk) and grease the top of the challah with it so that the finished bread has a golden crust. Sprinkle with poppy seeds or sesame seeds on top.
Put challah on baking paper and put in the oven on 30-40 minutes.
Step 5: serve the challah.
Serve challah warm or after cooling completely. This is a very tasty bread, which is good in itself, without butter, jam and other amenities. Be sure to try it!
Enjoy your meal!
- Milk can be replaced with water, kefir, buttermilk or natural yogurt.
- Season the dough with cocoa, cinnamon, cardamom or anise.