Challah with crumble
Składniki na 8 porcji
Crumble
- Wheat flower 60 g
- Sugar 40 g
- Butter 50 g
Challah
- Eggs 2 pcs.
- Yolks 2 pcs.
- Butter, cut into pieces 100 g
- Sugar 50 g
- Fresh yeast 40 g
- Milk 150 g
- Wheat flour 500 g
- Salt 5 g
Method:
Crumble
- Put flour and sugar into a bowl, add butter, mix and then knead.
- Put the crumble into another bowl and set aside in a cool place.
Challah
- Break 1 egg into a bowl, add egg yolks, butter, sugar, yeast and milk. Mix the ingredients and set aside to rise.
- Add flour, salt, knead the dough and leave in the bowl for about 30 minutes.
- Line the baking tray with baking paper.
- Place the risen dough on the baking tray and divide into 2 parts.
- From the first part, form three equal rolls 20 cm long, then braid them and place on the baking tray.
- Do the same with the other part of the dough.
- Place the rolls on the baking tray leaving some space between them.
- Place in the oven on the Basic Baking / P06S cycle.
- Spread beaten egg on the challahs using a brush and sprinkle with crumble 15 minutes before the end of the cycle.
Chef's suggestion:
Serve the challahs warm or after they have cooled with butter or jam. If you don't have fresh yeast, use about 18.5 g dry yeast instead
See other recipes for
FullSteam oven
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