Valentine’s Challah

cook time:

4 hr 0 min

total time:

4 hr 0 min

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Hi you all! This red beetroot challah shaped like heart is the best gift you can give to your lover. This challah I made with organic beetroots, organic raw honey (instead of sugar), free-ranged egg and extra virgin olive oil. I gave mine to my gorgeous wife. Happy Valentine’s!

Ingredients

  • 500 gr white flour
  • 245 ml beetroots purée
  • 50 gr raw honey
  • 60 ml extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr Atlantic sea salt
  • 1 free range egg
  • 1.5 gr of citric acid if you want to keep the beet's color (optional)

Ingredients

  • 500 gr white flour
  • 245 ml beetroots purée
  • 50 gr raw honey
  • 60 ml extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr Atlantic sea salt
  • 1 free range egg
  • 1.5 gr of citric acid if you want to keep the beet's color (optional)

Ingredients

  • 500 gr white flour
  • 245 ml beetroots purée
  • 50 gr raw honey
  • 60 ml extra virgin olive oil
  • 10 gr dry yeast
  • 10 gr Atlantic sea salt
  • 1 free range egg
  • 1.5 gr of citric acid if you want to keep the beet's color (optional)
Equipment

Stand mixer
Hook attachment
Scale
Brush
Baking tray
Parchment paper
Bench knife
Blender
Small pot

Lets Start Cooking!

step 1

Cook the beetroots until they begin to get soft. Blend the beets with three tablespoons of the cooking juice. Let it cool down.

step 2

In the stand mixer’s bowl add the beet purée, honey, egg, flour, yeast, olive oil and the citric acid. Don’t mix.

step 3

Set the stand mixer on the lowest speed. After 10 minutes, add the salt.

step 4

Change the speed of the mixer one notch up. Mix for additional 2-3 min.

step 5

Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

step 6

Divide as you like, I divided this beauty to 8 pieces of 110 gr each (for 2 separate challahs).

step 7

Round each piece to a ball. Cover with a towel and let it sit for 10 minutes.

step 8

Open the balls to strands and braid the two separate challahs with one side of the challah slightly thinner than the other one.

step 9

Shape the two challahs to a heart shape as seen in the video.

step 10

Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounces back slowly.

step 11

Brush the challah with egg yolk with a sip of water. Brush the challah but do not make a pool of egg on the challah. Light Brushing. We don’t want an omelette on our bread!

step 12

Bake in a preheated oven to 380°F or 190°C for about 22 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.

step 13

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.

step 14

If you plan to eat it in the next few days, close in a plastic sealed bag once cooled down completely.

step 15

YASSS!

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Need a little more direction?

Watch our tutorial

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