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Flowers Challah

cook:

3 h 30 min

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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.

2 challahs

US

original

metric

Picture for Flowers Challah

2 challahs

US

original

metric

Ingredients

white flour

500 gr white flour

lukewarm tea

225 ml lukewarm tea

sugar

50 gr sugar

extra virgin olive oil

60 ml extra virgin olive oil

dry yeast

10 gr dry yeast

Atlantic sea salt

10 gr Atlantic sea salt

free range egg

1 free range egg

For the tea:

hibiscus petals

10 gr hibiscus petals

sumac

15 gr sumac

rose petals

15 gr rose petals

Directions

Step 1

Make a tea with the hibiscus & rose petals and 5 gr sumac. Let it cool to a room temperature. Drain the flowers out.

hibiscus petals

10 gr hibiscus petals

sumac

15 gr sumac

rose petals

15 gr rose petals

Step 2

In a little bowl mix 10 gr sumac and 20 ml water.

sumac

15 gr sumac

Step 3

In the stand mixer’s bowl mix the the tea, sugar and yeast. Let it sit for 10 min.

lukewarm tea

225 ml lukewarm tea

dry yeast

10 gr dry yeast

sugar

50 gr sugar

Step 4

Add the egg. Add the flour and then the olive oil. Don’t mix.

free range egg

1 free range egg

white flour

500 gr white flour

extra virgin olive oil

60 ml extra virgin olive oil

Step 5

Start kneading the dough until start coming together. Add the sumac mix.

Step 6

Knead for 8 min. Add the salt.

Atlantic sea salt

10 gr Atlantic sea salt

Step 7

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

Step 8

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

Step 9

Divide as you like, I divided this beauty to 6 pieces of 150 gr each.

Step 10

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

Step 11

Open the balls to strands and braid. Decorate the challah with more petals.

Step 12

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

Step 13

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!

Step 14

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. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 15

Once the challah is coming out from the oven, cover immedietly 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 16

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

Step 17

YASSS!

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