- 500 g flour
- 25 g fresh yeast (8 g dry)
- 25 g sugar
- 30 g butter
- 200 g milk
- 6 g salt
- 1 egg
- * egg wash for brushing
Dissolve the yeast with 50 g warm milk and sugar.
Combine warm milk with egg and butter. Sift the flour, add salt, then pour the egg and milk mixture, and yeast.
Knead a soft and smooth dough:
Cover and let it rise until doubled in bulk:
I love the way it looks a round challah. I love it the first time I saw it at Dana.
You can braid a simple bread also, but a round challah is really simple to made and so beautiful.
Divide dough in 4 pieces:
Pat each part, then roll a log about 60 cm long.
Cross the logs:
Working clockwise, cross an underneath stripe over next one, repeat for rest of 3 sets:
Now working in the opposite direction (anticlockwise), cross again an underneath stripe over next one, repeat for rest of 3 sets.
Continue like this, changing direction every time, until reach the end of the stripes.
Flip dough up side down, pinch the ends together and bring up the four sets of ends to the center of the challah. Pinch those together:
Flip the whole loaf over and you’ll get a perfectly braided round loaf:
Let rise until doubled in volume:
Brush with egg-wash, sprinkle seeds if you like:
And bake for 30 minutes at 200°C.
And … an old one…