Step 1

Cook the beetroots until they begin to get soft. Blend the beets with three tablespoons of the cooking juice. Let it cool down.

Step 2

In the stand mixer’s bowl add the beet purée, honey, egg, flour, yeast, olive oil and the citric acid. Don't mix.

Step 3

Set the stand mixer on the lowest speed. After 10 min, add the salt.

Step 4

Change the speed of the mixer one notch up. Mix for additional 2-3 min.

Step 5

Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

Step 6

Divide as you like, I divided this beauty to 8 pieces of 110 gr each (for 2 separate challahs).

Step 7

Round each piece to a ball. Cover with a towel and let it sit for 10 min.

Step 8

Open the balls to strands and braid the two separate challahs with one side of the challah slightly thinner than the other one.

Step 9

Shape the two challahs to a heart shape as seen in the video.

Step 10

Let her proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounces back slowly.

Step 11

Brush the challah with egg yolk with a sip of water. Brush the challah but do not make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread!

Step 12

Bake in a preheated oven to 380F or 190C for about 22 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 13

Once the challah is coming out from the oven, cover immedietly with a couple of towels. The towels will keep all the steam that is coming out from the hot challah which will result in a super soft crust.

Step 14

If you plan to eat it in the next few days- close in a plastic sealed bag once cooled down completely.

Step 15

YASSS!