Challah on yolks

Category: Yeast bread
Challah on yolks

Ingredients

Dough:
dry yeast 3 g
wheat flour of the highest grade 280 g
water 125 g
yolks 60 g
sugar 50 g
salt 3 g
vegetable oil 50 g
Additionally:
egg 20 g
poppy or sesame 1-2 tbsp. l

Cooking method

  • Challah on yolksMix yeast with flour (leave 20 grams of flour), pour in water, add sugar and yolks.
  • Challah on yolksKnead for 5-6 minutes until a coarse, sticky dough forms. Leave for autolysis for 20 minutes.
  • Challah on yolksAdd vegetable oil and remaining flour.
  • Challah on yolksKnead a soft, shiny dough. Add salt to the dough five minutes before the end of the kneading.
  • Fermentation at a temperature of 27-28C degrees for an hour and a half. In the middle of fermentation, knead the dough once.
  • Challah on yolksThe dough is in the middle of fermentation.
  • Challah on yolksAt the end of fermentation.
  • Challah on yolksKnead the finished dough, divide into the required number of pieces. Roll each piece into a ball, let it pre-proof for 10 minutes.
  • Roll each ball into a thin layer, roll into a long roll. Form a braid.
  • Challah on yolksTransfer the wicker to a baking sheet, cover with loose wrap. Proofing at a temperature of 28-29C degrees for about an hour.
  • Challah on yolksBefore sending to the oven, grease the dough piece with a beaten egg, sprinkle with poppy seeds or sesame seeds.
  • Bake in an oven preheated to 210C (convection 190C) degrees for the first 5-6 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
  • Challah on yolks
  • Challah on yolks
  • Delicious bread. Sweet, rich and aromatic.

Note

Recipe from LJ Luda 🔗, with minor changes.

The dough can be refrigerated immediately after kneading for 8-12 hours. Before cutting, he will need to warm up at room temperature for about an hour and a half.

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Challah on yolks

Swetie
Manechka, what a sunny pigtail and holes in the crumb are so airy-alluring ... I want a piece!
Albina
Sonadora, Manechka, did not even doubt whose "vertuta" it was in new recipes
Sonadora
Sveta, Albina, thanks a lot, girls. I would be glad if the recipe is useful to you.
eye
Quote: Sonadora
Delicious bread. Sweet, rich and aromatic.
Sonadora, Manechka, he looks exactly like that, great bread !!!
I just want to add 3 more proteins to the freezer to the lot that settled there as a result of the cakes)))
Olga from Voronezh
Sonadora Oh, beckoning !!!!! Thanks for the recipe and MK!
Sonadora
Tatiana, Olga, thank you very much, girls, for looking at the bread.
Quote: ok

I just want to add 3 more proteins to the freezer to the lot that settled there as a result of the cakes)))
Tanya, add. Great dough. Cheesecakes from it are awesome.
lungwort
Manechka, what a wonderful bread. As I saw the photo, I immediately realized that this was your work. I will definitely bake it. Yesterday I baked your bread with cottage cheese. It turned out not very nice, but very tasty. So for now, bookmark, and soon I will bake.
maha i
Manechka, good afternoon, your challas are crazy, this is something! Now the dough is standing, I will make cheesecakes, according to your advice: nyam: Already several times I did Hala Chernivtskaya liked it so much: spiteful: I do a double dose, always and it doesn't get stale at all? For the sake of interest, I put off a piece, lay like new for several days: this: Thank you!
Sonadora
Natasha, Marina, thanks a lot, girls. Bake to your health.
Quote: maha i
the dough is worth it, I will make cheesecakes
Marina, how are the cheesecakes?
Anatolyevna
Sonadora, Manya,
Quote: Sonadora
The dough can be refrigerated immediately after kneading for 8-12 hours.
But it is possible with a prescription, as I understand it.
How tastier?

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