Beautifully golden, fluffier than a cloud, slightly sweet and flaky this challah is the bread of your dreams!
Ingredients:
The dough:
255g flour
113g water
4g active dry yeast
56g egg yolks (approx. 3 egg yolks)
30g honey
30g olive oil
7g salt
The eggwash:
1 egg
2 tbsp. water
Optional:
1 tbsp. of sesame seeds.
Instructions:
Day 1: The dough
Grease or line with parchment paper a loaf tin and set aside.
In a large mixing bowl add the active dry yeast and water, mix to combine, and set aside for 10 mins. This will allow the yeast to dissolve.
Once the yeast has dissolved, add the egg yolks, olive oil, honey, and mix to combine.
Now add the flour and salt. Using a spatula bring the dough together.
Lightly flour your working surface, and knead the dough until smooth. This will take approximately 10-15 mins. Try to avoid adding too much flour to your working surface, at the very most you should just add 1 tbsp.
You will know the dough is done kneading when the surface is completely smooth, and when you poke the dough it bounces back slowly.
Shape your dough into a ball and transfer it back into the mixing bowl. Lightly oil the surface of your dough and wrap it. Leave it to rest for an hour.
Once your dough has rested, lightly flour your working surface and knead your dough for 5 mins. This time we want to remove all the air in the dough to prevent it from rising too quickly.
Once you have kneaded your dough roll it out to an even thickness, approx. 1/2 inch. Be mindful of the dimensions of your loaf tin, don't roll your dough longer than the length of your loaf tin.
Now roll the dough onto itself creating a log, like you would when making cinnamon buns.
Once you have reached the end of your dough, pinch the end together to create a seam. Make sure to pinch your dough together well, to avoid the dough coming apart while baking.
Now place the rolled challah into your loaf tin, seam side down. Lightly oil the surface of your challah to prevent any skin from forming. Wrap and refrigerate overnight.
Day 2: Second rise and baking
In a small mixing bowl crack one egg and add 2 tbsp. of water, mix to combine, and set aside. This is your egg wash.
Preheat the oven to 375F.
Remove the challah from the fridge and brush with the egg wash. At this point, you can sprinkle sesame seeds if you like and a pinch of flaky salt.
Now let your dough rest for 30min, to come up to room temperature.
Once the dough has come to room temperature, bake at 375F for 30-40 mins until the crust is golden.
Once, baked remove from the oven. Allow your bread to rest for 10 mins in the loaf tin. Then, remove from the loaf tin and place it on a wire rack to completely cool.
Slice your challah once completely cool and enjoy!
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