How to make
The yeast is dissolved in the milk with a pinch of sugar. Stir and let it activate.
During this time, the mixture for sprinkling is prepared, for which flour (30 g), sugar (30 g) and butter (20 g soft) are mixed until soft crumbs are obtained. Put them in the fridge to harden.
Sift the flour for the challah dough into a bowl, sprinkle with a pinch of salt and make a well.
The egg, yolks, sugar, vanilla sugar, butter and activated yeast are beaten with a mixer into a homogeneous mixture, which is poured into the well.
Knead smooth and elastic dough for the challah, which should not be hard.
It is best to work with a food processor or a mixer with dough attachments so that it does not stick.
Leave it in the bowl covered with foil and leave it rise for 1 hour, then mix briefly and leave it to rest for about 30 minutes.
From the fluffy dough, form 6 identical strips, 12″ (30 cm) long. They are braided three by three into two braids.
The challah are placed at a distance from each other in a wide tray covered with baking paper. They are covered with a clean cloth and left to rise for about 1 hour.
The oven is heated to 360°F (180°C).
Spread the challah with beaten egg yolk, sprinkle with the crumble of butter crumbs and poppy seeds if desired.
Bake for about 25 minutes or until the challah becomes golden brown.
Fluffy, soft and delicious Jewish Challah! I recommend trying them.
Enjoy!
