Ingrédients pour Delicious Sweet Challah
- 1/2 cup warm water
- 2 1/4 teaspoons active dry yeast
- 3 cups granulated sugar
- 6 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons salt
- 1 cup boiling water
- 5 lbs all-purpose flour
- 1 large egg (for egg wash)
- 1 tablespoon sesame seeds
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Comment préparer Delicious Sweet Challah
- **Proof the Yeast:** In a large glass measuring cup or bowl, combine 1/2 cup warm water (105-115°F), 2 1/4 teaspoons active dry yeast, and 1 tablespoon granulated sugar. Let stand until foamy (about 5-10 minutes).
- **Combine Wet Ingredients:** In a separate large bowl, whisk together 2 cups granulated sugar, 1 cup boiling water, 2 teaspoons salt, and 1/2 cup vegetable oil.
- **Add Eggs and Yeast:** Crack 6 large eggs into the bowl with the sugar mixture. Add the proofed yeast mixture and whisk to combine.
- **Incorporate Flour:** Gradually add 5 lbs (approximately 20 cups) all-purpose flour, mixing well after each addition until a shaggy dough forms.
- **Knead the Dough:** Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, adding more flour as needed, until the dough is smooth and elastic (it should pass the earlobe test).
- **First Rise:** Place the dough in a large, lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size. Punch down the dough halfway through.
- **Shape the Challah:** Turn the dough out onto a lightly floured surface. If desired, separate a small portion of dough for the blessing before proceeding. Divide the remaining dough into 6-7 equal pieces. Shape each piece into a challah strand according to your preferred method.
- **Second Rise:** Place the shaped challah loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until almost doubled.
- **Egg Wash and Seeds:** Brush each loaf with a beaten egg and sprinkle with your favorite seeds (sesame, poppy, etc.).
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
- **Cool:** Let the challah cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
279g
Fat
48g
Carbs
119g
