How to make
Challah is a Jewish sweet bread that we can compare to Easter bread.
Of course, there are also quite a few differences, such as the absence of citrus peels and flavored rum. The sugar is significantly less than in an Easter bread, but it can be served with honey, jam or liquid chocolate to compensate for this.
Butter, sugar crumbs, sesame or poppy seeds are used for sprinkling.
However, here we will focus on the bread dough itself.
It is prepared by first dissolving the yeast in warm milk in a small bowl and mixing well.
Beat the soft butter with the eggs, vanilla and sugar, and then add the milk with the yeast when it activates.
Sift the flour into a bowl with a pinch of salt and make a well in the middle.
Pour in the liquid mixture and start mixing until all the flour is absorbed.
At this stage, the dough is sticky and if necessary, sprinkle flour, but not too much, because the goal is for it to remain relatively soft.
Knead on a floured surface until smooth and clear gluten bonds are visible.
Before it is ready to be shaped, leave the Challah dough in the bowl, wrap it and wait for it to double or triple in size. Then form braids and let them rise again until they triple in volume.
