Challah/Jallah

3 h
Suitable for vegetarians
Type of dish: Pastries, Bread and pastries
Temperature: Room temperature
Cuisine type: European cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Patissiere flour 0.625 kg
Water 0.275 l
Eggs 1.25 ud
Yeast 6.25 g
Table salt 12.5 g
Sugar 0.075 kg
Butter 0.094 kg
Powdered milk 18.75 g
Egg whites 1.25 ud
Elaboration

Kneading process.

Final temperature of the dough 23-24 ºC

First fermentation 45 minutes up to 1 hour.

Second fermentation 25/30 minutes

Third fermentation 1 hour and 15 minutes

  • Mix all the ingredients together and knead for 15 to 20 minutes.
  • Start the first bulk fermentation. 
  • Divide the dough into 250 g portions.
  • You may want to divide the dough again to get the final shape you desire. Roll the portions until you get cylindrical pieces of dough and let them rest for 25-30 minutes.
  • Make a braid with the strips. You can make braids with 3 or 6 strips. But a 6-strip braid is prettier.
  • Once you make the braid, let it ferment for 1 hour and 15 minutes in a relatively moist environment (80 %).
  • Egg wash the braid and bake it at 190 ºC for 25 minutes. Set the program 5/7/5 TC in a modular oven (with the valve closed) and steam for 2 minutes.
Nutritional information (1 portion)
Energy
718.48
kcal
Carbohydrates
116.6
g
Proteins
16.14
g
Lipids
19.77
g
Fiber 4.62 g
Saturates 9.64 g
Monounsaturated fatty acids 5.0 g
Polyunsaturated fatty acids 1.33 g
Cholesterol 105.05 mg
Calcium 67.22 mg
Iron 1.83 mg
Zinc 1.35 mg
Vitamin A 194.08 ug
Vitamin C 0.21 g
Folic acid 56.56 ug
Salt (Sodium) 1038.19 mg
Sugars 15.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.