Sweet challah. Recipes with photos.

Products 2 pieces:
● 550-600 gram flour
● 125 grams of powdered sugar
● 4 tablespoons olive oil (sunflower oil)
● 125 ml of warm milk
● 125 ml of warm water
● 2 eggs +1 yolks, room temperature
● 15 g of fresh yeast
● 5 g salt
● 2 tablespoons orange liqueur
● zest of 1 large orange

For glaze:
● 1 egg yolk
● 2 tablespoons lukewarm water● crystal sugar for sprinkling

Method of preparation:
Dissolve the yeast with 1 tablespoon powdered sugar in the warm water.
Cover and leave in a warm place to rise for 10-15 minutes.
Beat the eggs lightly with remaining sugar, add the liqueur, milk and bark.
Sift flour into a bowl and salt, make a well in the center.
Pour egg mixture into it and rise yeast Knead a soft dough.Remove dough on floured countertop and knead until smooth.
Gradually, spoon by spoon, add the oil.
Continue mixing, if necessary add a little flour.
Shape dough into a ball, place in a bowl.
Cover with foil and leave in a warm place to rise (temperature 28 degrees).
The dough needs to triple its volume -time may be 1-2 hours.
Divide it into two equal parts, each of 4.
Extend each tape with a width of 3 cm and 30-35 cm in length.
Fold and pinch the length each, with hands and roll shape wicks.
Lace them to braid 4 4 screw snail or leave does.
Blind and tucked all good in the cake.Place them on a tray covered with baking paper.
Leave enough space between them.
Cover with a cloth and leave in a warm (temperature 28 degrees) to rise 30-40 minutes.
Coat the cakes with a broken yolk, sprinkle with sugar.
Bake them for 20-30 minutes in preheated oven to 180 degrees.
Remove the cakes from the oven and cool them on a wire rack.

Bon Appetite!

Folder: Sweet pies. Baking, cookies.

Uploaded: Feb 12, 2016

Views: 52

Likes: 20

Downloads: 0

Tags: Dessert, Valentine's Day, recipe, chocolate, cooking, cake, dough, kids, children, baby, holiday, birthday, New Year, Christmas, candies, fruit, gelatin, pear, kiwi, grapes, plums, tangerines, canned apricots, recipes, food, salad, coconut, loll

published 2 years ago