I like making my dough on Thursday night and letting it sit in the fridge till the morning. That way you get a nice long slow ferment (better for digestion!) and the challah comes out fluffy and airy.
I’ll also note that because I prefer using a standing mixer, this recipe only makes 3 standard size challah, since that’s the most dough my mixer can handle. If you’re looking for more or want to make the blessing over dough, just triple the recipe.
📢BE SURE to ⬇️watch the video below ⬇️ (at the end of the recipe) to show you how I create beautiful braids using only TWO STRANDS 😲
Ingredients
- 320 grams warm water
- 12 grams dry instant yeast
- 600 grams white spelt flour
- 200 grams whole spelt flour
- 100 grams brown sugar
- 60 grams olive oil
- 2 L eggs
- 16 grams salt
Instructions
- Add ingredients in listed order to standing mixer with dough hook attachment, and knead till dough is combined and no longer sticking to the sides of the bowl. About 5-8 minutes.
- Transfer dough to a large bowl and place it inside a large plastic bag and seal it (to trap the moisture and prevent that hard crust from forming on the top). Let it sit for about half an hour in room temperature, then refrigerate overnight. The dough should double in size at the very least.
- *Braid your challah and place them on the oven pan lined with parchment paper. Carefully place the pan in a plastic bag (I like to use a large garbage bag, which fits the best).
- Let the dough rise again till the braids look double in size (1-3 hours depending on the heat).
- Preheat the oven to 200 C / 390 F, regular bake (NOT convection/turbo).
- Carefully brush with egg wash (don’t punch out the air!!) and sprinkle with preferred toppings (or leave them out for a clean shiny look).
- Place the pan in the center of the oven, lower the temperature to 190 C / 375 F, and bake for 13 minutes.
- Change the oven setting to TURBO / CONVECTION BAKE and continue to bake for 5-8 more minutes, till the bottom of the challah are golden.
*Notes on braiding
I divide the dough into 6 equal balls, each weighing around 235 grams. I put a little olive oil in the palms of my hand to roll out the balls into long strands (not too long- that way the challah come out big, round and puffy – not lanky and thin).
WATCH THIS VIDEO to learn how I magically make beautiful braids WITH TWO STRANDS ONLY!
