Directions
- Dissolve the yeast in the milk.
- Add sugar, a pinch of salt, 1 egg, soft butter and flour.
- Mix everything together and then knead the dough for about 10 minutes.
- Place the dough in a bowl, cover it with a damp cloth and leave it to rise for about 1.5-2 hours, or until doubled in volume.
- To make the crumble, mix all the ingredients, then rub the butter with your fingers until it combines with flour. (Make sure the butter is at room temperature).
- Put the crumble in the fridge.
- Prepare a large baking tray, line it with baking paper.
- Divide the risen dough into 3 parts and form even rolls from them.
- Stick the dough rollers together on one side and then arrange them into a braid.
- Place it on a prepared baking tray, cover with a cloth and let it rise for half an hour.
- Preheat the oven to 180°C (350°F).
- Brush the risen dough with egg and sprinkle with crumble.
- Place in the oven for about 30 minutes.
Ingredients
Challah bread:
500 g all purpose flour
15 g fresh yeast (or 6 g dry)
250 ml milk
70 g sugar
60 g butter
2 eggs
salt
Crumble:
70 g all purpose flour
40 g butter
30 g sugar
Fusion / Other
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