Erin’s Challah Recipe

• total tid: 1 hour 37 minutes

Ingredienser

4 cups carbonated water (or regular water), warmed until it’s like a baby’s bath (warm, but not hot)

2/3 cup sugar

3 tbsp active dry yeast

4 large eggs

2 large egg yolks (reserve the egg whites for the egg wash)

2/3 cup honey

1 cup oil (I use extra virgin olive oil)

2 tbsp pink salt or kosher salt

1 tbsp vanilla extract (optional)

5 lb all-purpose flour, plus more if needed

Egg Wash

1 whole egg

2 reserved egg whites

Sesame seeds, for topping

Fremgangsmåte

Warm the carbonated water until it’s warm but not hot, about the temperature of a baby’s bath. Stir in the sugar and yeast. Let stand for 5–10 minutes, until foamy and bubbly.

In a very large bowl, whisk together the eggs, egg yolks, honey, oil, salt, and vanilla, if using.

Stir the yeast mixture into the egg mixture.

Gradually add the flour, kneading for 5–10 minutes, until the dough is smooth and soft. Add a little more flour if needed. The dough is ready when it sticks to itself, but not to your fingers.

Cover with plastic wrap and a tea towel. Let rise until doubled in size. You’ll know it’s ready when you gently poke the dough and the indentation doesn’t spring back.

Divide the dough into 24 portions. Cover and let the dough balls rest for 15–30 minutes.

Roll each portion into strands and braid into 6 challahs.

Whisk together the whole egg and the reserved egg whites. Brush each challah with the egg wash, then cover and let rise for about 30 minutes.

Preheat the oven to 350°F (175°C).

Brush the challahs with the egg wash a second time, sprinkle generously with sesame seeds, and bake for about 30 minutes, or until deeply golden brown.

Enjoy, and Shabbat Shalom!