We have some leftover egg yolks again from making vanilla buttercream so it’s time for challah ! Little N requested for heart shape challah so we attempted heart braiding again but didn’t turn out that well after second proofing and baking 🤪 well at least it still tasted great 🌟🌟🌟😊
We love challah for many reasons. Challah is tasty because is quite a ‘rich’ bread with the amount of egg yolks in the ingredients, the taste actually comparable to brioche bread! The ingredients are simple and its making process is very forgiving for beginner baker too. We also like that we can have fun doing the braiding of course!
This time I’ve tweaked this recipe to a size that is suitable for my oven and cut down the sugar so that it’s less sinful for my family.
Note: for heart braiding, please refer to @joyosity IG TV
Dairy-free Challah
Ingredients (makes 719g dough):
- 3 Egg yolks (weigh 48g total)
- 1 whole egg (48g)
- Bread flour 390g
- oil 40g (I used olive oil this time)
- Water 140g
- Sugar 55g
- Yeast 6g (I used high sugar resistant yeast)
- Salt 1 tsp
- “Egg” wash: maple syrup+ unsweetened soy milk
(just because I don’t like to crack another egg just for egg washing bread)
Steps:
- Combine all dry ingredients in a stand mixer bowl.
- Add egg and water then knead till getting a shaggy dough ball.
- Add oil and continue kneading till smooth
- Let proof till doubled (about 1 hour)
- Divide into 10 strands (each about 72g)
- Weave 5 strands for left and 5 strands for right to form a heart
- Egg wash with maple syrup and soy milk mixture.
- Bake at preheated oven 170deg cel. 30-40 minutes
