Softest Challas Ever

This recipe was originally given to me by my dear sister who is a wonderful pastry baker.  One day by a mistake I added some eggs and I couldn’t believe the amazing results I’ve got.  It was one of the most decadent, softest challas I’ve ever tasted. Sometimes mistakes can lead to something amazing!  (Only sometimes)


1. Place the flour in a mixer bowl and add the dry yeast and sugar. Mix for a few seconds.


2. In a separate bowl mix the eggs and oil.


3. Prepare a jar of warm water.  It should not be boiling, but to the point that your hand can touch it.


4. Place the salt in a small bowl.


5. Put the mixer on a low mixing level and add half the amount of water.  Let it work for few seconds and then add the oil and eggs to the mixture.  Mix for about 2 minutes.  Start adding more water, but not all of it.  Now add the salt. The dough should start to separate from the bowl.  It should be smooth and very comfortable to the touch.  If you think that it is too dry add the rest of the water and mix for few more minutes.  


6. Transfer the dough to a large bowl and oil the bottom with a very thin layer of oil. Flip once.  Cover loosely with a plastic bag and a kitchen towel and let rise in a warm  place for one hour.  Punch once or twice during the hour.


7. Dust your counter with flour, then cut the dough into about  8-10  portions and shape the challas. Place on a sheet lined with parchment paper and cover with a big, clean, unopened garbage bag. Let rise for at least 45 minutes.


8. Preheat your oven to 350F for 15 minutes before inserting the first tray. If you like, brush the challas with egg wash and sprinkle some of your favorite toppings such as sesame or poppy seeds. It is optional. you may do only egg.


9. For very soft and air challas place a small tray with hot water on the bottom oven shelf. The steam helps the rising and the results are amazing.


Note: If you do not have a mixer you can do all the steps by hand. Just knead really well.

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