Sweet Challah Recipe Honey

Challah Recipe The Best Challah Sweet & Eggy

WEBMay 12, 2020 · Let it sit for 5-10 minutes to get foamy. (If using instant yeast, skip to the next step and add yeast with the flour and other …

1. Pour water (should be generally between 105°F and 110°F) into mixing bowl of electric mixer. Sprinkle with yeast and about 1 tsp. of the sugar. Stir gently to hydrate the yeast. Let it sit for 5-10 minutes to get foamy.
2. Add the flour, rest of the sugar, yolks, oil, and honey. With the dough hook attachment, knead the mixture for about 3-5 minutes.
3. With the mixer on low, slowly add the salt. Knead for an additional 2-3 minutes until the salt is fully absorbed and the dough passes the windowpane test. (If making an entire batch with raisins, once the dough passes the windowpane test, add 219 g. (1½ cups) raisins and knead until fully incorporated. If using part of the dough for raisins, knead the raisins into the portion of dough as described in paragraph 6.)
4. Place dough in ungreased bowl, cover with plastic wrap, and let rise in warm area for about 3 hours.

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Sweet Challah Recipe MyRecipes

WEBOct 18, 2005 · Preheat oven to 375°. Step 8. Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. …

1. Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).
4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

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