Yields : 8 medium round challahs Ingredients
Syrup (optional) 1/2 cup sugar 1/4 cup of water 1 teaspoon of honey
Stir before turning on the heat. Bring to a boil and wait for bubbles to appear from below. Let the bubbles bubble for 30 seconds. Turn off the heat and let it cool. 1 egg 2 tbsp water 1 tsp sugar 1 pinch of salt.
Preparation In a large bowl, add the flour, make a crown, add the dried yeast in the middle, and put the sugar on top of the yeast. Add 1/2 cup of warm water to the medium to ferment the sugar with the yeast. Mix a little flour into this to make a paste. Let it rest for a couple of minutes to ferment. Add the salt around the bowl where the dry flour is - so that it doesn't touch the yeast so it can ferment. Add the honey, oil, 1 beaten egg, and a little bit of water to the middle. Mix little by little with the flour until you stop mixing, then use one hand to form the ball. If the dough sticks to your fingers, rinse your fingers and continue forming the ball with a wet hand. It should be sticky but not too sticky to handle. Once combined, transfer it to the counter and knead until smooth. It takes a while (at least 15 minutes). You can add a few drops of water, but knead thoroughly with your hands so that everything is absorbed. Return to the bowl and let it rest in the oven for 2 hours. You can add a few drops of oil to the top to prevent it from drying out. When you take it out after 2 hours , degas it by tapping it a few times to remove the air. . Assemble a rectangle. Cut it in half, then cut each half into four. Roll each rectangle up, then knead it into a long, chorizo-like strip and roll it into a spiral. To make the braid, cut a rectangle into four, form four rolls as above, place them in a Tic-Tac-Toe, alternating the strips, one at the bottom and one at the top. Start braiding by placing the bottom one on top of the top one, going from one side to the other, until you finish the braid. Place the ends under the braided bun, securing it so it doesn't unravel. Let rise for 1 hour, then brown the crust and bake at 350°F (500°C) for 18-20 minutes. Rotate the baking sheet a couple of times (a flat, non-stick cookie sheet with parchment). Remove from the oven and brush with all the syrup. Store in a freezer bag and take it out a couple of hours beforehand so it's ready and ready to go in the oven.
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