Challah
Serves 1
Directions
- 1Arrange 9 strands of dough, each weighing 100g and rolled to 45cm, into a circular pattern.
- 2Cross the ends of the strands to begin the circular braid, systematically weaving them over and under each other around the circle.
- 3Continue the over-under braiding pattern consistently around the ring.
- 4Tuck and pinch the remaining ends together to complete the circular shape.
- 5After baking, brush the top of the challah with homemade simple syrup.
Ingredients
- 570 g flour
- 8 g instant yeast
- 60 g honey
- 12 g salt
- 60 g olive oil
- 220-250 ml water
- simple syrup, homemade (optional)
Tips
- This challah has no egg wash; it is brushed with homemade simple syrup after baking instead.
- The dough yields 900g total, which should be divided into 9 strands of 100g each, rolled to 45cm/18".
