3 h 30 min

Step 1

Blanch the ramps in boiling water for 30 sec. It will help us to keep the color

Step 2

Transfer the ramps leaves to ice water to stop cooking.

Step 3

In a food processor- blend the ramps leaves with water to a homogeneous sauce. After blending the ramps and the water we won't use it all, only 240 gr.

Step 4

In a mixer bowl mix 240 gr of the ramps sauce, yeast and sugar. Stir well.

Step 5

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

Step 6

Knead on the slowest speed of your stand mixer. After 10 min, add the 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 each strand with a ramp leaf.

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!