Would you believe that you can already smell Rosh Hashanah? We live in a hurdle race as we try to catch up with it. While life is a most advanced runner.
Making a round challah from 8 strips
The finger test! How do you check if the rising time is perfect?
One way to check if your dough is perfect is to gently press a finger into the dough. If the dough springs back quickly, the dough has not yet risen enough. If the dough springs back slowly and the finger mark partially disappears, the dough has risen perfectly. If the dough didn't come back at all, Its been to long.
A little tip for a tanned look. Brush the challah only with yolk. Not the whole egg.
In this case, I made two challahs of four braids from the dough. And I added bowls to the Challah. When it reaches the table, you can fill the bowls with honey.
Before we starts
The dough is rich with eggs. It is heavy and very elastic. If the dough resists the stretch, let him rest.
I know I mentioned rising times, but remember that the dough needs to double in volume. If it takes two or two and a half hours, that's how long it takes.
Round honey Challah for Rosh Hashanah (or not)
The recipe is inspired by Carolina Glenn
Ingredients
1 Tablespoon dry yeast
1/3 Cup of warm water
1/3 Cup honey
1/3 Cup of oil
2 eggs + yolk
2 teaspoons of salt
4 and a half, 600 grams, bread flour or regular flour *If you use bread flour, you will probably need at less
for coating
1 egg yolk
a bit of honey
Pinch of salt
Method of preparation
In the mixer bowl, put warm water, yeast and honey. Mix well until the honey melts. Set aside for 10-20 minutes or until the water become foamy.
Add oil and eggs to mixer bowl and mix it well.
Add flour and salt. Do not add all the flour at once. Add it gradually and start kneading until the dough is uniform and smooth. About 10 minutes. If the dough feels dry to you, you may add water, Tablespoon at a time. The dough is relatively dry.
Shape the dough into a ball and transfer it to a greased bowl. Cover the bowl with plastic wrap and let the dough rise for an hour and a half (it took me two hours) or until it doubles in size.
Line a baking tray with baking paper. Set aside.
Remove air from the dough and move it to counter. Divide it into eight equal parts. Using your fingers, flatten each piece into an oval and roll the piece into a tight roll. (The goal is to remove as much air as possible from the dough).
Now is the time to knit your challah. You really don't have to braid like I did. Weave it the way it's convenient for you and the way you know how. You can weave two challahs of four braids or one of eight braids.
Transfer the challah to a baking tray, cover it with a damp towel and let it rise for at least 30-40 minutes.
Heat the oven to 400 degrees.
Brush the surface of the challah with beaten egg yolk and put the challah in the oven for about 25-30 minutes (if it browns to fast, cover with loose aluminum foil) Me, personally, I like it dark.
Remove the challah from the oven, let it cool slightly. Brush it with honey and pinch of coarse salt.
Happy New Year Dears. You are great and good and worthy.
