Challah is a common dish in Jewish cuisine, a traditional Saturday baked goods. Of course, Jews do not observe Orthodox fasting, but not only Jews love to feast on delicious, delicate, airy, fragrant chalah made from butter dough.
It is necessary
- - flour - 4 - 5 glasses
- - dry yeast - 4 tsp
- - water (boiling water) - 1 glass
- - vegetable oil - 0.5 cups
- - sugar - 5 tablespoons
- - salt - 1, 5 tsp
- - flax seeds (ground) - 2 tbsp.
- - water (cold) - 100 ml
- - vanillin - on the tip of a knife
- - poppy seeds - 2 tablespoons
- - sugar syrup - 0.5 cups
Instructions
Step 1
We will start cooking challah by pouring ground flax seeds with cold water and letting sit for 10 minutes. Next, combine vegetable oil, salt, sugar and pour boiling water over this mixture. Stir well.
Step 2
The mixture of water and seeds must first be whipped into a thick foam. This is a vegetable protein - a component that is the equivalent of beaten eggs for butter dough. So add the whipped vegetable protein to the butter mixture.
Step 3
Put wheat flour here, which can be sieved, add vanillin and dry yeast.
Knead a viscous sticky dough, leave for 30-40 minutes to expand.
You can knead the dough in a bread maker, keeping the sequence of actions or focusing on the instructions for use of your device.
Step 4
Prepare a baking sheet in advance on which you will spread the dough: grease with butter or sprinkle with flour.
Put the matched dough on a floured table. You need a little flour so as not to make the dough heavier. You need to act quickly, then the dough will not stick either to the table or to your hands.
Divide the dough into 3 parts. Divide each of these parts into 3 more parts. Roll up long bundles with your hands and, connecting three bundles each, weave three challahs obliquely.
After placing the challah on a prepared baking sheet, leave it warm for 30 - 45 minutes.
Step 5
In the meantime, preheat the oven to 180 degrees.
Brush the matching challah with sugar syrup and sprinkle with poppy seeds.
Bake for 30 to 40 minutes.
Remove the finished challah from the oven and wrap it up with towels without removing from the baking sheet.
