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For the Shabbat table and the sandwich for school: personal and soft spelled challahs
These soft spelled challahs are insanely delicious and create a feeling of satiety, they will happily rise on the Shabbat table and if you make a double quantity and store them well, they will be perfect for sandwiches for you and the children for the rest of the week
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Meirav Shiner-Danchenko
Friday, October 15, 2021, 7 p.m.
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Back to a nutritious and delicious routine.
Personal spelled challah (Photo: Walla! NEWS system, Alon Mesika)
We have had "difficult" months recently.
They started with a summer vacation, continued with the holidays and filled with unstoppable pastimes, family meals saturated with treats, festivals, restaurants, cafes and generally unleashing.
The children swelled not only from boredom, but also from the abundance of rich foods that were not spared them (and us).
These soft spelled challahs, which I managed to crack in Sudan while making, are wonderfully tasty and serve as a feeling of satiety.
Just what it takes to get back to routine without sacrificing small pleasures.
They will happily go up on the Shabbat table and if you make a double quantity and store them well, they will be perfect for sandwiches for you and the kids at the beginning of another blessed week of routine.
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To the full article
Shabbat's spelled challahs are Rishon's nutritious sandwich (Photo: Walla! NEWS system, Alon Mesika)
Personal spelled challah
Recipe By: Meirav Shiner-Danchenko, Walla!
Food
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30 minutes work
Three hours in total
Medium difficulty
15 units
Israeli
vegetarian
fur
Pastries
Breads
kosher
Personal spelled challah (Photo: Walla! NEWS system, Alon Mesika)
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Ingredients
For dough:
240 lukewarm grams (1 cup)
50 grams of honey (1/2 2 tablespoons)
15 grams of dry yeast (1/2 1 tbsp)
500 g whole spelled flour (1/2 3 cups)
2 egg yolks (small)
30 grams of olive oil (2 tablespoons)
Teaspoon salt (flat)
For baking:
1 small egg - beaten with 1 teaspoon of milk
Poppy and / or sesame / sunflower seeds for garnish
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Preparation
How to make personalized spelled challah?
1
Prepare the dough: In
a small bowl, mix together the water, honey and yeast.
Stir slightly until the yeast dissolves.
Set aside for 10 minutes until fermentation begins.
2 Mix in a mixer bowl with a kneading hook the spelled flour, pour the water with the yeast, add the egg yolks and mix lightly until a dough is obtained.
3 Drizzle the olive oil in a thin stream while kneading at medium speed.
Add the salt and continue to knead for at least 10 minutes.
4 Transfer the dough to a work surface (not floured) and put in your hands for about half a minute: close into a ball and transfer to a bowl.
Cover with a towel made of breathable fabric and swell for about two hours.
5 Remove the dough from the puff pastry - the dough should be soft and pleasant to the touch.
If for some reason the dough is sticky you can lightly flour the surface.
Remove air from the dough and flatten by hand until a rectangle is formed.
Using a sharp kitchen knife or parchment, cut 15 strips lengthwise weighing 60 grams (for small rolls) or 80 grams (for 10 large rolls).
Roll and roll by hand into rolls 1 cm thick.
7 Roll rolls 8 as follows: From each roll form the number 9 and move the 'leg' under the circle.
Now turn the circle to the screw (one turn) to the left.
Thread the leg down again and the bun closes.
8 Place the rolls on a baking sheet lined with baking paper, cover again and swell for 40 minutes in a warm place.
9
Garnish the challah:
Brush the puffed rolls with the egg mixture and sprinkle over the poppy seeds and sunflower seeds.
Swell for another 15 minutes.
10 Preheat oven to 200 degrees turbo.
11 Put the rolls in the oven and lower to 175 degrees.
Bake for 15-20 minutes (depending on size) until caramel and glossy brown rolls are obtained.
12 Remove from the oven and carefully transfer to a cooling rack.
12
Storage:
Can be stored in the bread box or in paper bags for up to two days, in a shady and cool place or in the freezer in a strong and tightly closed plastic bag for up to a week.
Thaw half an hour before use and the taste of the bun is kept fresh and delicious.
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