Chalka - soft vanilla brioche
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 *.
For 4 Person(s)
- 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
- 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.
- 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.
- Cover the bowl with a plastic wrap and let rise in a warm place until doubled in volume (about 1 hour).
- 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.
- Pick up the first strip from your left and pass over the second strip, under the third and again over the last one.
- Take again the first strip to your left and follow the procedure before alternating the strips over, under and again over.
- Continue in this manner until you have used all the dough strips. Then join the tips before folding them under the brioche.
- 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.
*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
My favourite of all - Lisazennermager