Saffron Challah Recette

Indulge in the rich aroma and vibrant color of this exquisite Saffron Challah, a traditional Jewish Sabbath and holiday bread. Infused with the delicate floral notes of saffron, this bread is a true masterpiece. Enjoy it toasted to highlight the saffron's unique flavor profile, or transform it into delectable French toast the day after. Adapted and improved from a recipe found on the Wild Yeast blog.

Préparation 30 min

Cuisson 360 min

Calories 131.2 kcal

Protéines 7g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Saffron Challah

Bread Flour
Water
Instant Yeast
Table Salt
1/4 teaspoon saffron threads
Granulated Sugar
Egg Yolks
Eggs
Vegetable Oil
Egg

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Comment préparer Saffron Challah

Crush 1/4 teaspoon of saffron threads using a mortar and pestle or the back of a spoon.
In a small bowl, combine the crushed saffron with 3/4 cup of boiling water. Stir well and let cool completely to room temperature.
Add 1/2 cup of ice water to the saffron mixture.
In the bowl of a stand mixer fitted with the dough hook, combine the saffron water mixture with the remaining dough ingredients (see ingredient list).
Mix on low speed until all ingredients are well combined, about 3 minutes.
The dough will be quite stiff. Increase the mixer speed to medium and knead for 5-7 minutes, or until the gluten is well-developed.
Transfer the dough to a lightly oiled large bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
Gently punch down the dough.
Let the dough rise for another hour.
Lightly flour your work surface and turn the dough out onto it.
Divide the dough into three equal pieces.
Cover the unworked pieces with a damp towel to prevent them from drying out.
For a Sabbath loaf: Divide the working dough piece into three or six equal pieces and braid according to your preference.
For a High Holidays loaf: Roll the dough into a long taper, then coil it into a beautiful shape. Alternatively, form two tapered strands, twist them together, and coil into a rosette.
(See the original recipe link for braiding/shaping visual aids)
Repeat steps 13-16 for the remaining dough pieces.
Place the shaped loaves on a baking sheet lined with parchment paper.
In a small bowl, whisk together 1 large egg with 1 teaspoon of water.
Brush the egg wash evenly over the loaves.
Cover the loaves loosely with plastic wrap and let them proof at room temperature for 1.5-2 hours, or until the dough springs back slowly when gently poked.
Preheat your oven to 380°F (193°C) while the loaves are proofing.
Once fully proofed, brush the loaves with a second coat of egg wash.
Bake for 30-35 minutes, or until the crust is a deep, golden brown and shiny.
Remove from the oven and let the loaves cool completely on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Mediterranean Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Course Cuisine Preparation Occasion For Large Groups Healthy Breads Jewish Ashkenazi Oven European Holiday Event Kosher Dietary Rosh Hashana Yeast Equipment Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Saffron Challah ?

Saffron Challah prend environ 390 minutes du début à la fin — environ 30 minutes de préparation et 360 minutes de cuisson.

Combien de calories contient Saffron Challah ?

Saffron Challah contient environ 131.2 calories par portion, avec environ 7 g de protéines, 7 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Saffron Challah ?

Les principaux ingrédients de Saffron Challah sont Bread Flour, Water, Instant Yeast, Table Salt, Saffron, Granulated Sugar. Consultez la liste complète avec les quantités ci-dessus.