Chalka - soft vanilla brioche

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The scent and flavor of challah are part of those scents of childhood that you never forget. In my country (Poland ) I usally bought it, still warm, with a rich sugar crumble or with poppy seeds on top. Only now I found out that this soft brioche is actually inspired by a traditional Jewish bread - Challah - eaten during the Shabbat. The aroma and flavor are delicate and inviting *.


Chalka - soft vanilla brioche
Preparation time
Cooking time
Waiting time 2h

Ingredients

For 4 Person(s)

Ingredients

  • 60 g butter melted
  • 250 g bread flour
  • 187 g all-purpose flour
  • 1 egg at room temperature
  • 240 ml milk
  • 60 g brown sugar
  • pinch of salt
  • 1 tbsp vanilla extract
  • 8 g active dry yeast

Chalka - soft vanilla brioche Directions

  1. In a bowl sift the flou, add the yeast and stir. Create a hole in the middle and add melted butter (now warm), 1 egg, warm milk, vanilla extract, sugar and a pinch of salt.

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  2. Begin to mix the ingredients then knead by hand or with the mixer for 5 minutes. The dough will be sticky but do not add more flour.

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  3. Cover the bowl with a plastic wrap and let rise in a warm place until doubled in volume (about 1 hour).

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  4. After this time, deflate the dough and place on a lightly floured surface. Divide into 4 pieces and stretch each piece into long strip then join 4 tips.

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  5. Pick up the first strip from your left and pass over the second strip, under the third and again over the last one.

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  6. Take again the first strip to your left and follow the procedure before alternating the strips over, under and again over.

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  7. Continue in this manner until you have used all the dough strips. Then join the tips before folding them under the brioche.

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  8. Move the challah on a baking sheet, previously lined with parchment paper, cover with the cotton cloth and let rise a second time for about 1 hour.

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  9. Brush the challah with egg wash (whisk an egg with a tablespoon of water) and sprinkle with some poppy seeds. Bake in preheated oven at 175°C for 25 - 35 minutes, covering with aluminum foil if the brioche is getting brown too fast. Let it cool down completely before serving.

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Recipe notes

*The butter can not be replaced by a vegetable oil. The taste and smell of challah comes from the union of the butter with eggs

Nutrition facts

(vegetarian)
Per Serving

Reviews

5
Tuesday, 01 November 2016
My favourite of all - Lisazennermager

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