Basic Pull Apart Challah Recipes

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BEST PULL-APART JEWISH CHALLAH RECIPE BY TASTY



Best Pull-Apart Jewish Challah Recipe by Tasty image

Here's what you need: unbleached all-purpose flour, water, active dry yeast, egg, egg, granulated sugar, kosher salt, vegetable oil, sesame seed

Provided by Dora Delman

Yield 6 servings

Number Of Ingredients 9

3 ¾ cups unbleached all-purpose flour
¾ cup water, warm
1 active dry yeast
1 egg, (to be used in bread)
1 egg, room-temperature for egg wash
½ cup granulated sugar
1 pinch kosher salt
2 ½ tablespoons vegetable oil, or canola oil
sesame seed, (Optional)

Steps:

  • Dissolve active dry yeast in warm water. Add 1 tsp sugar and stir, activating yeast - the yeast should foam. (This should take 5 to 10 minutes).
  • In a stand mixer, mix one egg, sugar, oil, and salt together. To this, add two cups of flour and mix.
  • Add activated yeast to flour and mix well. Then, add the remaining flour until dough forms and is kneadable.
  • On a clean surface, very lightly sprinkle flour and knead dough. Let stand on the counter for one hour and then punch down to deflate. Shape into a ball.
  • Next, place dough in a bowl and cover with plastic wrap. Refrigerate overnight or for at least 10 hours.
  • The next day, preheat the oven to 350°F. Punch down dough and knead for an additional. 5 minutes. Form into a ball and cut this into 3 equal pieces.
  • Roll out the pieces into strands and let rest for 5 minutes. Then, roll out a second time - strands should have become a little more elastic at this point.
  • Braid into a loose challah, being careful not to braid too tightly as the dough will rise again once down.
  • Now, allow dough to rise for another 30 minutes until doubled in size. To test, gently poke a finger into the dough - if it's ready, this should leave a dent that slowly bounces back.
  • Once ready, whisk room temperature egg until homogenized to create an egg wash. Use a pastry brush to apply this onto the entire top of the challah. If desired, add sesame seeds at this step (optional).
  • Place challah on a baking sheet and bake for 30 minutes or until light golden brown.
  • Remove from the oven, let rest, and serve.
  • Enjoy!

Nutrition Facts : Calories 376 calories, Carbohydrate 66 grams, Fat 7 grams, Fiber 2 grams, Protein 10 grams, Sugar 12 grams

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