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.


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.


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