Classic Braided Challah

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the active dry yeast, a pinch of the granulated sugar, and the warm water. Stir gently and let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure your water is warm (around 40-43°C) but not hot, to activate the yeast without killing it.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, the remaining granulated sugar, and the salt.

   Ca. 1 min.

3. 3

   Pour the activated yeast mixture, vegetable oil, and dough eggs into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

   Ca. 2 min.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook.

   Ca. 10 min.

   Kokkens note: The dough should spring back slowly when poked if properly kneaded.

5. 5

   Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.

   Ca. 2 min.

6. 6

   Let the dough rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.

   Ca. 2 t.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough in cooler environments.

7. 7

   Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.

   Ca. 1 min.

8. 8

   Divide the dough into three or six equal pieces, depending on your preferred braid style (a three-strand braid is simplest).

   Ca. 2 min.

   Kokkens note: For a six-strand braid, you'll need to watch a tutorial if it's your first time.

9. 9

   Roll each piece into a long, even rope, about 30-40 cm long.

   Ca. 3 min.

10. 10

    Pinch the ropes together at one end and braid them tightly. Pinch the other end to secure the braid. Transfer the braided challah to a parchment-lined baking sheet.

    Ca. 5 min.

    Kokkens note: Ensure the braid is even so the challah bakes consistently.

11. 11

    Cover the challah loosely with plastic wrap or a clean towel and let it rise for another 45-60 minutes, or until puffy.

    Ca. 1 t.

12. 12

    Preheat your oven to 190°C (375°F).

    Ca. 15 min.

13. 13

    In a small bowl, whisk together the egg yolk with a splash of water for the egg wash. Brush the top and sides of the challah generously with the egg wash.

    Ca. 2 min.

    Kokkens note: The egg wash gives the challah its characteristic golden, shiny crust.

14. 14

    Sprinkle with sesame seeds or poppy seeds if desired.

15. 15

    Bake for 25-35 minutes, or until the challah is deep golden brown and sounds hollow when tapped on the bottom.

    Ca. 30 min.

    Kokkens note: If the challah is browning too quickly, you can loosely tent it with foil.

16. 16

    Remove from the oven and transfer to a wire rack to cool completely before slicing.

    Kokkens note: Slicing too early can make the inside gummy.