Efrat's Notebook

Shabbat Challah Draft

My Shabbat challah, made of small balls of dough baked snug together in a pan and topped with coarse sugar.

  • Prep30 min
  • Cook25 min
  • Rest1 hr 45 min
  • Total2 hr 40 min
  • KashrutDairy

What you need

Amount:×1

Dough

Topping

How I make it

  1. Put the water, yeast, flour, egg, sugar and butter in a stand mixer bowl and knead on low speed for 5 minutes.

  2. Add the salt and knead for another 5 minutes on medium speed, until the dough is smooth and elastic.

  3. Shape into a ball and let rise for about 45 minutes, until doubled.

  4. Punch down the dough and cut into pieces of about 50 g (1¾ oz).

  5. Shape the pieces into small balls and place 6 balls in each pan.

  6. Brush with beaten egg and let rise for about 1 hour.

  7. Brush with egg again and sprinkle with coarse sugar.

  8. Bake in an oven preheated to 340°F (170°C) for 20-25 minutes.

What I've learned

  • For a parve challah, I swap the butter for margarine or oil.

Source: ChefEf (chefef.com)