Salut mes p’tits croissants,

Where have you been?

Ok so you’re looking for the perfect Challah recipe, well I’ve got you.

Challah is a bread traditional of the Jewish community but enjoyed by many. Me, being the first.

It is usually being eaten during celebration and ceremonies.

Often used as offering, this delicious bread is usually breaded.

The version I made today is flavoured with vanilla, orange blossom water and topped up with sesame seeds.

I will now stop talking and get on with the recipe, you know me, always love a good back story.

Let’s get cooking and happy baking. And Bon Appetit!

Makes 1 loaf

Challah
560 gr AP flour
1 tbsp Dry active yeast
1 tbsp Sugar
2 tsp Salt
180 ml Water (warm)
90 ml Vegetable oil
130 gr Wild flower honey
3 pcs Eggs (organic, room temperature, 1 for egg wash)
1 pc Egg yolk (room temperature)
1 tsp Orange blossom water
1 tsp Vanilla paste
1 tbsp Sesame seeds

-In a small bowl, mix the yeast with 1 tbsp of sugar and the warm water. Give it a whisk, cover and let it rise for 10 min.
-In a stand mixer set with the dough hook, combine the flour and salt. Mix on low speed for 30 seconds to combine.
-In a separate bowl, combine the oil, honey, 2 of the eggs, and the egg yolk, vanilla and the orange blossom water.
-Add the yeast mixture to the flour and mix for a minute.
-Then add to the egg mixture and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 7 to 8 minutes
-Place the dough on your bench and knead it for another 4 to 5 minutes making sure you give a good stretch.
-Lightly grease a large bowl with oil and place the dough in it. Cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free spot until it’s puffy and doubled in size, about 2 hours.
-Punch the dough down and cut it to 4 equal pieces. Roll them into ropes of about 20 inches long, trying to have a large middle part and pointy tips.
-Start braiding them, you can check out the video on my youtube channel. Place the braided challah on a baking tray and cover it with plastic. Let it proof for another hour.
-It should be really jiggly at this point. Whisk the egg and brush the egg wash evenly onto the challah.
-Sprinkle the sesame seeds and bake it for 25 min at a 350F.
-Let it rest on a resting rack for 15 min and enjoy.
-Bon Appetit!