Honeycomb challah🍯🐝 easy to make full recipe pinned in my comments. #sivanskitchen #challah #easy, by Sivan's Kitchen on YouTube. 2 min 11 s.
- Video length
- 2 min 11 s
- Time to do it
- 3 hours 30 minutes
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Warm about 1 cup of water until it feels like bathwater, roughly 100 to 110 F. Stir in 1 tablespoon of sugar and 2 1/4 teaspoons of yeast and let it sit 5 to 10 minutes until foamy.
In a large bowl whisk 4 cups of flour with 1 1/2 teaspoons of salt. Make a well in the middle and add the yeast mix, 2 eggs, 1/4 cup of oil and 1/4 cup of honey.
Stir with a wooden spoon until a shaggy dough forms. Add up to 1/2 cup more flour a spoonful at a time if it stays sticky.
Turn the dough onto a floured counter and knead by hand 8 to 10 minutes. Push with the heel of your palm, fold, turn and repeat until the dough is smooth and springs back.
Lightly oil the bowl, put the dough back in and cover with plastic wrap or a towel. Let it rise in a warm spot 1 1/2 to 2 hours until doubled.
Punch down the dough and divide it into equal pieces. Roll each piece into a rope about 8 inches long.
Coil each rope into a spiral and pack the spirals tightly together in a round pan lined with parchment, honeycomb style.
Cover and let the shaped loaf rise 30 to 45 minutes. Heat the oven to 350 F.
Beat 1 egg with a splash of water and brush it over the loaf. Bake 25 to 35 minutes until deep golden and the bottom sounds hollow when tapped.
Cool in the pan 10 minutes, then move to a rack. Pull the rolls apart while warm.
Tips and common mistakes
If the yeast mix does not foam, the water was too hot or the yeast is old, so start again with fresh yeast.
Knead on a lightly floured surface and add flour only a little at a time so the dough stays soft.
Cover the dough during rising so a dry skin does not form on top.
Check the loaf at 25 minutes and tent it with foil if the top browns too fast.
Questions
Can I make the dough ahead of time?
Yes. After the first rise, cover the bowl and put it in the fridge overnight. Let it come to room temperature before shaping.
What if I do not have honey?
Use the same amount of sugar or maple syrup. The loaf will still be soft, just less floral in flavor.
How do I know the bread is fully baked?
The top should be deep golden and the loaf should sound hollow when you tap the bottom. If it feels soft and heavy, bake 5 more minutes.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
