Challah Bun

Challah Bun is a typical Jewish kosher yeast roll that is soft and fluffy inside and crispy on the outside. Usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays.(Other than Passover)

Similarly named braided bread is consumed on special occasions by other cultures outside the Jewish tradition in a number of European cuisines. These are the Russian kalach, the Serbian kolač, the Ukrainian kolach, the Hungarian kalács, and the Romanian colac (cozonac).

Here's what you need

• fine all-purpose flour
• warm water
• white sugar or honey
• salt
• yeast
• vegetable oil or canola oil
• large eggs
• sesame seed (optional)

How to prepare Challah Bun

1. Prepare the challah bread dough. Into a bowl pour in the warm water, salt, sugar, oil, eggs, and yeast and combine all together.
2. Add in the flour and mix it together to form a shaggy mass of dough.
3. Let the mixer knead the dough for 4-5 minutes, or until is soft and smooth.
4. Meanwhile, brush a clean pot brushed with oil
5. Transfer the dough onto the clean pot brushed with oil
6. Cover it with a damp cloth or with a plastic paper

You can substitute sugar with honey.  When you use honey it's more sticky to handle but if you use sugar you have to add 1-2 tablespoon of water more when you make the dough.

Proof the Dough

7. Keep the covered bowl in a warm place for at least 4 hours, so that the dough can ferment and rise; You can leave it overnight if you want to. This is the first proofing. After the first proofing, punch down the risen dough. And divide the dough into approximately 6 equal parts.

8. I prefer to use a kitchen scale so that we can divide them accurately. For me, all the parts came out 7.5 oz.

9. Roll each portion into a round ball. Proof it for 2 more hours.

It may need more time for proofing at a cooler temperature. They will rise faster in a warmer temperatures. Leave it more if it's not puffed up nicely. You can put it in the fridge but make sure you leave it overnight to proof though.

Shape the Challah Bun

1. Roll out each dough ball and then shape it into an elongated cylindrical dough strip
2. Elongate the dough strands by pulling the dough and then rolling.
3. When it gains a length of around 25- 28 cm, shape them into challah rolls.
4. Shape the knots.
5. After you shape all the challah buns, give the first egg wash.
6. Cover the challah buns with a plastic film and let them rest and proof them for 2 more hours or wait until the buns get really puffed up.
7. Before baking egg wash (one more time) and add some sesame seeds on the top if you like.

You can double egg wash or just one time before you bake it. The double egg wash gives an extra nice golden color when it's baked.

Bake the Challah Rolls in a 350 F preheated oven for 21-25 minutes or until the challah knots are golden brown.