Need a little more direction?
Watch our tutorial
3 hr 30 min
3 hr 30 min
0 from 0 reviews
Your fancy challah for the weekend. I know, you expect it to be coloured. But this baby is meant to taste like flowers in a natural way. The flowers I used here are hibiscus, rose petals, and coarse ground sumac. It’s such a delicate flavour you wouldn’t believe. And don’t hesitate to make it for this Shabbat dinner, it goes perfect with anything.
Stand mixer
Hook attachment
Scraper
Scale
Brush
Baking tray
Parchment paper
Make a tea with the hibiscus & rose petals and 5 gr sumac. Let it cool to a room temperature. Drain the flowers out.
In a little bowl, mix 10 gr sumac and 20 ml water.
In the stand mixer’s bowl, mix the tea, sugar and yeast. Let it sit for 10 min.
Add the egg. Add the flour and then the olive oil. Don’t mix.
Start kneading the dough until start coming together. Add the sumac mix.
Knead for 8 min. Add the salt.
Change the speed of the mixer one level up. Mix for additional 2-3 min.
Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.
Divide as you like, I divided this beauty to 6 pieces of 150 gr each.
Round each piece to a ball. Cover with a towel and let it sit for 10 minutes.
Open the balls to strands and braid. Decorate the challah with more petals.
Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.
Brush with egg yolk mixed with a sip of water. Don’t make a pool of egg on the challah. Light Brushing. We don’t want an omelette on our bread!
Bake in a preheated oven to 380°F or 190°C for about 25 min. If the top of the challah gets brown too fast, cover the top with an aluminum foil. You know the challah is ready when the internal temperature reaches 190°F or 95°C.
Once the challah is coming out from the oven, cover immediately with a couple of towels. The towels will keep all the steam that is coming out from the hot challah, which will result in a super soft crust.
If you plan to eat it in the next few days, close in a plastic sealed bag once cooled down completely.
YASSS!
Watch our tutorial
write your comment