Challot (Challah Knots)

Challot (Challah Knots)
Challot (Challah Knots)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    tsp. active dry yeast

  • 1/4

    cup sugar

  • 1/4

    cup canola oil

  • 4

    egg yolks

  • 3 1/4

    cups flour

  • 1 1/4

    tsp. kosher salt

  • 1

    egg, lightly beat

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. 2. Heat oven to 350°. 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.

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