Ingredients for 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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How to Make 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
6g
Fat
3g
Carbs
7g
