Recipes
Challah Dough - Peas Love Carrots
Peas Love and Carrots (Danielle Renov)
MAKES A LOT - DO HALF RECIPE IN BRACKETS
(Put full amount of sugar - dough not sweet - stays soft till next day)
3 heaped Tbsp dry yeast (1 ½ Tbs)
¾ cup sugar (6 Tbs)
4 cups warm water (2 cups)
1 cup oil (½ cup)
2 eggs (1 egg)
¾ - 1 cup sugar(depending how sweet you want it to be) (½ cup)
2 Tbsp honey (optional) (1 Tb)
1 Tbsp vanilla (½ Tb)
1 x 5lb bag flour or 2 x 1kg bags (I used 1 kg) + ¾ cup flour (6 Tbs)
2 Tbsp kosher salt (1 Tb salt whole pieces not ground)
1 egg +2 yolks lightly beaten ( I used 1 egg beaten with some oil for eggwash)
Rising can take anywhere from 90 mins in summer or when using white spelt flour or 2-3 hours on a cold day
In large bowl combine yeast, sugar and warm water. Set aside for yeast to bloom for 8 mins ( I put in silver mix master bowl)
Meanwhile in 2nd bowl combine oil, eggs, sugar, honey (if using) and vanilla. Mix well
When yeast mixture is very bubbly pour in oil mixture, stir to combine.Add a little less than ½ the flour to the bowl. Using a spoon , mix the flour into the liquid very well. Mix for 2-3 mins to help gluten start to develop. Add salt , mix to incorporate
Reserve 1 cup (½ cup) flour in case dough is too sticky. Add the remaining flour..Mix with a spoon until it becomes too difficult to stir. (Can always add flour but can’t take out) ( I did from here in mix master with dough hook)
Pour dough onto work surface. No need to flour surface. Knead for 10 mins working in more flour as needed. Once dough is smooth and elastic, place back into bowl. Pour a little oil onto your hands and rub all over the dough. Place a piece of plastic wrap directly on dough, cover the bowl with a towel.
Allow to rise till double in size.
Remove plastic and punch down the dough
Replace plastic wrap and let rise again
(You can repeat this step as many times as you need until you are ready to braid dough.)
(I put dough overnight in fridge here left to come to room temp morning, added white choc chips and raisins and then braided)
Divide dough into 4-6 sections, depending on what size challahs you would like to make.
Cut each section into 4-6 parts. Roll each into a strand. ALternatively wind each section around itself to form round challahs. Braid the strands place on baking sheet and cover with towel.
Let rise for 45 mins - 1 hour.DONT SKIP THIS STEP
Preheat oven to 350 deg F/180 deg C (For round challahs heat oven to 340 deg F/175 deg c)
Brush each challah with beaten egg, add toppings as you like. Bake 25-45 minutes until challahs are deeply golden and baked through. Remove pans from oven, allow challahs to cool for 5 mins then transfer to rack to cool completely. ( I only cooked for approx 17 mins buns and large challahs)
Wrap individually in foil. Use immediately or freeze
To thaw: Remove from freezer a few hours before serving. Place wrapped challah on hot plate or in oven to heat with rest of food
TIPS: Use a 4 cup measuring cup that is also marked with ¼ cup measurement. After you pour in the water, measure your oil and add rest of ingredients to cup so dont dirty another utensil
The more you knead the dough, the smoother and more elastic it will beddocme.Be patient if after 7-8 minutes of kneading the dough feels very dry or too sticky, add a bit more water or flour. To prevent dough from drying out, make sure it is completely covered with plastic wrap. Let dough rise a few times which results in a fluffier challah. Let it rise completely, punch it down, and then let it rise again.Do this at least once and up to 3-4 times.
TOPPING IDEAS
Egg wash and sprinkle of sugar
Egg wash and minced garlic, parsley and chilli flakes
Egg wash and everything spice
Roasted garlic or garlic confit on the bottom ( Place roasted garlic cloves into a greased challah pan, top with formed challah, brush with egg wash and sprinkle with salt and paprika.Bake as usual the garlic bakes into the bottom of the dough)
Egg wash followed by crumb topping - in a bowl combine 2 cups flour, 1 ½ cups sugar, ¼ tsp kosher salt, ⅛ tsp cinnamon and scant ½ cup canola oil to form crumbs. If its too dry add oil little by little until desired texture is obtained
Place 1 cup golden sauteed onions and 1 cup lightly golden sauteed garlic into a greased and parchment lined challah pan. - don’t drain the oil, add that to the pan also. Place braided uncooked challah onto onions and garli, Rise, egg wash and bake as usual. Serve hot