Challah Bun
It's a kosher mini-braided yeast bread which is so soft and fluffy. You definitely feel the Jewish culture in these buns and make you want more and more.
Ingredients
- 2⅓ cups all-purpose flour
- ⅓ cup warm water
- ⅓ cup white sugar
- ½ tsp salt
- ⅓ tsp instant yeast
- 2 tbsp vegetable oil
- 2 large eggs
- to taste sesame seed
Instructions
Make the Dough
- Prepare the challah bread dough. Into a bowl pour in the warm water, salt, sugar, oil, eggs, yeast and combine all together.
- Add in the flour and mix it together to form a shaggy mass of dough.
- Let the mixer knead the dough for 4-5 minutes, or until is soft and smooth.
- Meanwhile, brush a clean pot brushed with oil
- Transfer the dough onto the clean pot brushed with oil'
- Cover it with a damp cloth or with a plastic paper
Proof the Dough
- 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 too. This is the first proofing.
- After the first proofing, punch down the risen dough. And divide the dough into approximately 6 equal parts. I prefer to use a kitchen scale so that we can divide them accurately. For me, all the parts came out 7.5 oz.
- Roll each portion into a round ball. Proof it for 2 more hours.
Shape the Challah Buns
- Roll out each dough ball and then shape it into an elongated cylindrical dough strip
- Elongate the dough strands by pulling the dough and then rolling.
- When it gains a length of around 25- 28 cm, shape them into challah rolls.
- Shape the knots.
Final Proof
- After you shape all the challah buns, give the first egg wash.
- 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.
Bake
- Before baking egg wash one more time and add some sesame seeds on the top if you like.
- Bake the Challah Rolls in a 350 F preheated oven for 21-25 minutes or until the challah knots are golden brown.
Notes
- it may need more time for proofing. Leave it more if it's not puffed up nicely. You can leave it overnight.
- at a warmer temperature, they will rise faster and at a cooler temperature, they will rise slower.
- 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.
- you can substitute sugar with honey. when you use honey it's more sticky to handle. If you use sugar you have to add 1-2 tbsp of water more when you make the dough