Prior to this moment, I’ve never made or eaten challah. However, I follow Mandy on Instagram, and her challah always look amazing. For those who don’t know (because I didn’t), challah is a special bread in Jewish cuisine that is eaten on special occasions and holidays. Now I’m telling you this because it feeds well into why I made challah in the first place.
The contestants on the Great British Bake Off had to make a type of yeasted celebration bun for their signature bake. Enter: challah rolls. Mandy had already very generously given me her recipe for challah, and I simply added the chocolate chips and changed the size of the bread rolls (I did many small ones instead of one big loaf).
The bread is not sweet, and has a sort of brioche suggestion to it. And these rolls made for a great office breakfast/coffee break treat. In fact, I already have plans to make more variety of challah in the very near future. But for now, I shall leave you to the recipe (which I can only really give you part of).
Recipe for Mandy’s challah (message her on Instagram if you want it)
250 grams chocolate chips
1 large egg
- Combine all of the dough ingredients in a stand (or handheld) mixer, with a dough hook, and knead until it comes together. Add the chocolate chips and mix them through. Turn the dough out onto a lightly floured surface and knead for 5 minutes or so.
- Place the dough into a well-oiled bowl, and set to rise in a warm, dark corner for 90 minutes to 2 hours.
- Once doubled in size, weigh the dough and divide it up into 100 gram sections. Split each 100 gram ball into three pieces, roll the pieces out into snakes, then plait/braid the three sections together.
- Once all dough balls have been plaited, set on a baking tray and cover. Leave to rise for 30 minutes.
- Preheat the oven to 180°C.
- Whisk the egg and a tablespoon of water in a small bowl. Brush each roll with the egg wash. Place in the oven for 30 – 35 minutes, until golden brown on top.
- Remove from the oven and allow to cool slightly before enjoying warm or cold.
2 Comments Add yours
Thanks for the recipe. I bet they would taste good early in the morning.