Shooting with a twist: crazy chulat for the weekend
The blogger Chen Mizrahi from the blog Chen in the Kitchen teaches us how to braid beautiful challahs for Shabbat, just follow the video and you too can do it easily
Voila system!
26/04/2018
Thursday, April 26, 2018, 12:17 p.m
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Hen Mizrahi
The festive braided challahs of the blogger Chen Mizrahi from the blog Chen in the Kitchen made a great impression on us, so we decided to share with you a video in which she demonstrates how she braids five strips, beautiful-beautiful challahs that will decorate your table this coming weekend.
Here you will find more challah recipes for Rosh Hashanah
Braided cakes
Recipe by: Chen Mizrahi, Walla system!
Food
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30 minutes work
Three hours total
Moderate level of difficulty
2 units
vegetarian
Recipes for Rosh Hashanah
fur
breads
kosher
Halut in twist knitting (Photo: Chen Mizrahi)
Ingredients
For 2 small challahs:
500 grams sifted flour (1/2 3 cups)
¼ cup sugar
Dry yeast
½ tablespoon of salt
¼ cup oil
egg
¾ buckwheat to a cup, as needed
For coating:
An egg diluted with a teaspoon of water and a little salt
Sesame
For the conversion table click here >
Preparation
How do you make braided challah?
1 In a mixer bowl with a kneading hook, mix the dry ingredients except the salt: flour, yeast and sugar.
2 Add the oil, egg, salt and 3/4 cup of water and knead the dough for about 7 minutes, at low speed.
The dough should come out smooth and slightly sticky.
If necessary, add a little more water while kneading.
3 Transfer the dough to an oiled bowl, turn it inside the bowl so that it is completely coated with oil, so that it does not dry out, and cover with plastic wrap.
Swell for about an hour to an hour and a half, (depending on the temperature of the room) until it doubles in volume.
4 Take the dough out of the bowl, divide it into two equal parts (two challahs), and divide each part into 5 balls of equal size.
5 Lightly flour the work surface, roll each ball with a rolling pin or with your hands into a long narrow sheet and roll to form a long strip with pointed ends.
6 Connect the ends of 5 strips to each challah and start braiding as demonstrated in the video, it is important not to braid too tightly, so that the strips have room to expand.
When you reach the end, fasten the strips together, roll the ends of the challah a little and put them inside, under the challah.
7 Transfer the braided challahs to a pan lined with baking paper, brush or spray with oil, cover with a towel and let rise for 40 minutes to an hour to double in size (press a little with your finger on the dough, if the dough springs back very slightly, it means the challahs are ready to go into the oven, if it comes back all the way You need to give them more time to rise and if it doesn't come back at all, the crusts have probably risen too much and they won't rise in the oven and won't be airy).
8 Heat the oven to 180 degrees.
Gently brush the challah with egg, sprinkle with sesame seeds and place in the lower third of the oven to bake for about 20-30 minutes.
9 Carefully pick up the shells and look at the bottom.
If it is brown and when you tap it you hear a hollow echo, the applications are ready.
As soon as they come out, cover them with a towel, so that the outer layer comes out soft.
If you want to freeze:
cool them, wrap each challah in foil and put in the freezer.
When you want to eat, heat with the foil for a few minutes in a hot oven.
More bread recipes
Hala with chestnut and onion stuffing
Stuffed buns
Peasant bread stuffed with roasted vegetables
Cheese fondue bread and roasted vegetables
Taiwanese pan bread
Soft satiety buns
Beer and lavna bread with nuts
Puffed bread stuffed with meat and tahini
American bagel
Comes in a gift box
Grape and fig focaccia
Spicy fougas
Olive and cheese pretzel
Avocado toast - with a twist
Food
Recipes for Rosh Hashanah
Applies to Rosh Hashanah
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Recipes for Rosh Hashanah
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