Ingredients
Challah dough
wheat flour 400
water
baker’s yeast
liquid malt
sugar
eggs
coconut fat
table salt
Additional ingredients
semolina
(for dusting and processing)
egg wash
(for brushing)
blue poppy seeds
(for sprinkling)
Production
Note: Adding fat
In this Jewish, kosher recipe, vegetable fat is used instead of butter. Coconut fat is particularly suitable due to its properties.
Challah dough
Dissolve the sugar and liquid malt in the water. Mix the wheat flour, water-sugar-malt mixture, yeast and eggs together in the kneading machine. After 3 minutes, add the coconut fat, then the salt towards the end of the mixing time and knead the dough until a nice gluten structure is formed.
Proofing: 90 minutes
Portioning and pre-kneading
Weigh out dough pieces of 100 g each and pre-shape them into elongated forms.
Rolling and braiding
Roll the dough pieces into strands about 40 cm long, tapering at the ends.
For a 5-strand braid, start braiding from the center to achieve an even shape.
Switching sides
Turn the half-braided loaf over and invert it at the same time. Then finish braiding the second half.
Piece proofing
Place the braids on cloths and lightly brush with egg wash. Let them rest briefly at room temperature. Then place them in the refrigerator at 5°C for 30–45 minutes.
Baking preparation
Brush the dough pieces again with egg wash and sprinkle with a small amount of blue poppy seeds.
Baking
Load into a mild oven. Steam for 3 minutes. Bake until golden brown.
Evaluation