Key challah: This is how you will prepare the unique challah step by step and easily

Do not feel intimidated and intimidated by the appearance of the keyhole.

Ines Yanai teaches a simple and easy way to weave the unique challah, which according to the belief will open not only your appetite but also the gates of livelihood

Ines Shilat Yanai

28/04/2022

Thursday, 28 April 2022, 08:15

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A keyhole with simple shooting that anyone can (Photo: Alon Mesika)

A beautiful, brown and fragrant challah opens the appetite, but the key challah opens the door to many more wonderful virtues according to Jewish tradition, the main of which is the virtue of opening the gates of livelihood.

According to ancient tradition, the key challah is prepared only once a year, on the first Saturday after Passover, but it is no coincidence that you have only become acquainted with it in recent years.

Her special marksmanship makes her particularly impressive and photogenic, one that every home baker proudly wants to raise her torch.

More on Walla!

Gift for Shabbat: Applies to sloppy shooting and stunning packaging

To the full article

There are endless ways and versions for unique challah weaving, but that of Ines Yanai is the simplest and easiest, so even if you think you are blessed with left hands, we guarantee you sure success.

Please note, the base for the key challah dough is a classic challah and there is nothing different in its recipe, other than the special braiding, so you can use any recipe for challah that you like and are used to.

Key Challah

Recipe By: Ines Shilat Yanai, Walla!

Food

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• 30 minutes work

• Two and a half hours total

• Medium difficulty

• Israeli

• vegetarian

• fur

• Breads

• Recipes to sit

• kosher

Weaving a keyhole

Ingredients

• • 1 kg white flour (preferably lever)

  • ¼ Cup sugar

  • 2 tablespoons dry yeast

  • ½2 lukewarm cups (600 ml)

  • ½ Olive oil

  • 1 egg

  • 1 tablespoon fine salt

• For coating:

  • 1 egg

  • 1 teaspoon of silane

  • 1 tablespoon olive oil

  • Sesame / black sesame / pumpkin seeds / sunflower seeds

• For the conversion table, click here>

Preparation

How to make a key challah?

• 1

  Preparing a basic dough for challah:

  In a bowl, place flour, sugar and yeast, mix with a spoon together and form a hole in the center.

• 2 In the center of the hole, place water, oil, egg and salt and begin to knead. Put about 6 minutes of continuous kneading by hand or in a mixer with a kneading hook - it is fine if the dough is a little sticky.

• 3 Once a uniform dough is obtained, transfer the dough ball to a greased bowl and cover with a large plastic bag.

  Leave outside to swell for an hour until doubled in volume.

• 4 Put a little of the puffed dough on a floured surface.

  Use three quarters of the amount of dough for the key challah and from the remaining quarter make another small challah or rolls.

• 5

  Key Challah Weaving:

  Divide the dough for the challah into 3 relatively large pieces, 3 medium pieces (about half the size of the large pieces) and 3 small pieces (the size of the amount that goes into the spoon).

  Weaving a keyhole (Photo: Alon Mesika)

• 6 Begin by braiding the central braid from the three large parts - roll a little with the palm of each hand and roll into a strip.

  Three strips of more or less equal length should be obtained.

  From them braid one large braid and place on a baking paper-lined pan.

  Form three strips of more or less equal length (Photo: Alon Mesika)

  Braid the straps into a braid.

  Kelly Easy (Photo: Alon Mesika)

• 7 Move to the "key teeth" of the three smallest parts - roll a little with the palm of each hand and roll into a small strip.

  Attach the small straps to one end of the braid at intervals as shown in the picture.

  Each strap can be wrapped around itself into a kind of small rope.

  
  
  

  * It is recommended to place cut rectangles of baking paper between the spaces of the "key teeth" so that they swell nicely and do not rise to each other.

  Attach the small straps to one end of the braid at intervals (Photo: Alon Mesika)

• 8 Continue to the last part of the key from the three middle parts - roll a little with the palm of each hand and roll into a strip.

  Form from each strip a snail.

  Attach the three snails to the other end of the challah, as in the picture.

  Create a snail from each strip (Photo: Alon Mesika)

  Attach the three snails to the other end of the challah (Photo: Alon Mesika)

• 9 Beat together the coating ingredients - egg, sesame seeds and olive oil and brush the challah.

  Brush the challah with a coating (Photo: Alon Mesika)

• Sprinkle with 10 sesame seeds, poppy seeds and other seeds.

  Swell again for 25 minutes and meanwhile preheat oven to 180 degrees.

  Sesame seeds and seeds for decoration (Photo: Alon Mesika)

• 11 Bake in the hot oven for about 25-30 minutes until golden.

  Weaving a keyhole (Photo: Alon Mesika)

• After baking it is recommended to immediately wrap in a clean towel to keep the challah soft.

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