Flowers Challah



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 corse 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.


Ingredients:

500 gr white flour

225 ml lukewarm tea

50 gr sugar

60 ml extra virgin olive oil

10 gr dry yeast

10 gr sea salt

1 egg

10 gr hibiscus petals

15 gr sumac

15 gr rose petals


The process:

Preparation steps:

- 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 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 4 min. Add the salt.


- Change the speed of the mixer one level up. Mix for 8 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 min.


- 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 380F or 190C for about 25 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.



- Cool the challah on a rack.




- Optional- glaze the challah with rose syrup. Maybe next time.


Bengingi.


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