Cooking time
2 h. 30 min.
Serves
1
Cuisine
Jewish
Difficulty
Categories
Don't want to retype the link? Scan the QR code with your camera and you'll land on this page!
On iOS, you can use the built-in camera; on Android, you need to download a QR code scanning app.
About this recipe
Immerse yourself in the world of Jewish cuisine with this amazing round challah recipe! This is not just bread, but a true work of art that will adorn any table. The airy, aromatic dough with raisins, braided into a beautiful spiral, will give you an unforgettable taste experience. Preparing challah is a whole ritual that will fill your home with warmth and coziness. Follow our step-by-step instructions, and you will be able to create the perfect challah that will become the star of your festive or everyday table. Discover the magic of homemade baking and enjoy every piece of this delightful bread!
Ingredients list
Total ingredients: 8
Serves:
Vegetable oil 2 tbsp. l. - 3 tbsp.
Flour - 3 tbsp.
Sugar - 3 tbsp.
Fine sea salt - to taste
Large egg - 1 pcs.
Raisin - ½ glass
Egg yolk - 1 pcs.
Yeast - 40 g
Nutrition facts
Serves:
🥓
Fat
53г
🍚
Carbohydrates
141г
🥩
Proteins
18г
🔥
Kcal
Daily values
Preparation steps
Step 1
Begin by activating the yeast: dissolve it in a small amount of warm water, add a tablespoon each of flour and sugar, then mix thoroughly. Place the starter in a warm spot and let it sit for 10 minutes to allow it to activate and begin to bubble.
Step 2
Whisk the egg yolk with 2 tablespoons of water. Brush the challahs with this mixture and let them rise in a warm place for 25 minutes. Then bake the challahs in a preheated oven at 180˚C for 40-50 minutes, until golden brown.
For dough:
Step 1
In a separate bowl, combine the flour with salt, then add the sourdough starter. Knead the dough thoroughly until smooth. Let the dough rest for 5 minutes, then transfer it to a floured board and knead for another 5-8 minutes until it becomes elastic. Add the blanched raisins and knead the dough well again to ensure the raisins are evenly distributed.
Step 2
Transfer the dough to a greased bowl and let it rise in a warm place for 2 hours. Afterward, gently punch down the dough (knead for 2 minutes) and allow it to rise again for another hour.
Step 3
Divide the risen dough in half. From each half, roll out long sausages 50-60 cm long with your hands, making one end thicker than the other. Coil each sausage into a spiral so that the thicker end is in the center, and carefully place them on a greased baking sheet.
Enjoy your meal!
Follow the instructions step by step