Ingredients
For the challah
500 gr AP flour
220 gr milk
50 gr extra virgin olive oil
50 gr honey
12 gr salt
12 gr dry yeast
1 pasture raised egg
For the glaze
75 gr honey
50 gr milk
For the toppings/brushing
Egg wash
Pearl sugar
Tools
Stand mixer
Hook attachment
Scraper
Scale
Brush
Baking tray
Parchment paper
p Small
Directions
Step 1
In a stand mixer's bowl add milk, yeast, honey, egg, flour, olive oil and salt. Set the mixer on lowest speed and start mixing for 10-12 min, until the dough is smooth and elastic.
220 gr milk
12 gr dry yeast
50 gr honey
1 pasture raised egg
500 gr AP flour
50 gr extra virgin olive oil
12 gr salt
Step 2
Remove the dough from the mixer, round it and place in a lightly oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
Step 3
After doubled in size, deflate the dough and cut strips. Roll each strip into a long strand and cut ping pong size pieces.
Step 4
Round each piece to a perfect sealed ball. Place them 1/2 an inch apart in a tart pan (lined with parchment paper). Let them proof until they touch each other.
Step 5
In the meantime, preheat your oven to 375F or 180C and make the glaze.
Step 6
To make the glaze- simply combine milk and honey in a small pot, bring to boil while stirring constantly. Set aside to cool to room temperature.
75 gr honey
50 gr milk
Step 7
After the dough balls have doubled in size, brush them with an egg wash and decorate each ball with pearl sugar.
Egg wash
Pearl sugar
Step 8
Bake for 15-20 min or until dark golden.
Step 9
Remove from the oven and brush with the honey glaze. Let the challah cool for 10 min, then eat while warm!
Step 10
YASSS!
