Challot - Challah Knots

These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion. This recipe first appeared in our October 2011 issue along with Katie Robbins's story.
Photo by wanda b.
Adapted from saveur.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from saveur.com

Ingredients

  • 4

    teaspoons active dry yeast

  • 1/4

    cup sugar

  • 1/4

    cup canola oil

  • 4

    egg yolks

  • 3 1/4

    cups flour

  • 1 1/4

    teaspoons kosher salt

  • 1

    egg, lightly beaten

Directions

In a bowl, stir together yeast and 1 cup water heated to 115°; let sit until foamy, about 10 minutes. Whisk in sugar, oil, and egg yolks; add flour and salt. Stir to form dough, and then knead on a work surface until smooth, about 8 minutes. Cover, and let sit until doubled in size, about 1 hour. Punch down dough, cover, and let sit for 45 minutes more. Heat oven to 350°F. Form dough into twelve 10″-long ropes; tie each rope into a knot, tucking ends underneath. Transfer to a 9″ × 13″ baking pan; cover, and let sit for 30 minutes. Brush with egg; bake until browned, about 20 minutes. Cook's note: I would however add to the baking time, perhaps another 3-5 minutes .

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: