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Valentine’s Challah



Hi you all! Are you ready for Valentine’s Day tomorrow?? 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 to @zikkitikki my gorgeous wife. Happy Valentine’s Day honey.


Ingredients:

For the challah-

500 gr white flour

230 ml beetroots purée

50 gr raw honey

60 ml extra virgin olive oil

10 gr dry yeast

10 gr sea salt

1 egg


Preparation steps:


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


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


- Start kneading the dough until start coming together.


- Knead for 4 min. Add the salt.


- Change the speed of the mixer one level up. Add the panettone add-ins. 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 8 pieces of 110 gr each (for 2 separate challahs).


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


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


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



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


- Indulge the 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!


- Bake in a preheated oven to 380F or 190C for about 22 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil.


- Cool the challah on a rack.


- Give the challah to your lover! Or to your date tomorrow night!



BenGingi.

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