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
- 7 g active dry yeast* (see the notes to halve the 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
* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising time
My favourite of all - Lisazennermager