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.
- 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
Adapted from saveur.com
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 .