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Valentine’s Challah

cook:

4 h

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Hi you all! 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 mine to my gorgeous wife. Happy Valentine’s!

1 challahs

US

original

metric

Picture for Valentine’s Challah

1 challahs

US

original

metric

Ingredients

white flour

500 gr white flour

beetroots purée

245 ml beetroots purée

raw honey

50 gr raw honey

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

of citric acid if you want to keep the beet's color (optional)

1,5 gr of citric acid if you want to keep the beet's color (optional)

Directions

Step 1

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

beetroots purée

245 ml beetroots purée

Step 2

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

beetroots purée

245 ml beetroots purée

raw honey

50 gr raw honey

dry yeast

10 gr dry yeast

extra virgin olive oil

60 ml extra virgin olive oil

free range egg

1 free range egg

white flour

500 gr white flour

of citric acid if you want to keep the beet's color (optional)

1,5 gr of citric acid if you want to keep the beet's color (optional)

Step 3

Set the stand mixer on the lowest speed. After 10 min, add the salt.

Atlantic sea salt

10 gr Atlantic sea salt

Step 4

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

Step 5

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

Step 6

Divide as you like, I divided this beauty to 8 pieces of 110 gr each (for 2 separate challahs).

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Brush the challah 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!

Step 12

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

Step 13

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 14

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

Step 15

YASSS!

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