Challah Knots are pillowy, soft yeast buns that have been knotted together in a knot. This simple and fail-proof challah recipe results in fantastic bread that you cannot stop eating.
I’ve always desired to create challah bread, the lovely braided Jewish bread that is both delectable and aesthetically pleasing.
I like this recipe because of the golden brown, gleaming outside, and the pillowy soft, cottony within. While Challah is a Jewish bread, it is not necessary to be a Jew to enjoy this delectable meal.
- Unsalted butter
It’s a delectable bread with a slight crust and a spongey inside. Essentially, Challah is a yeast dough that has been enhanced with eggs, oil, and sugar. Per serving, this dish contains 399 calories.
- 5 yolks of eggs
- 3 tbsp unsalted butter, melted and cooled
- 3/4 cup liquid
- 1 beaten egg white for glazing
- 3 tbsp + 2 tbsp bread flour
- 1 and 1/2 cup sugar
- 1 1/4 tsp rapid-acting yeast
- 1 kosher salt teaspoon
- Whisk together the egg yolks and butter in a medium bowl. Whisk in the water until thoroughly blended. Place aside.
- Whisk the flour, sugar, yeast, and salt together in a stand mixer fitted with the paddle attachment. Combine the egg yolk mixture with the sugar for approximately 1 minute or well incorporated. Switch to the dough hook and knead on a medium speed for approximately 10 minutes. The dough should be malleable (add a little more flour if the dough is too sticky).
- Preheat the oven (ideally 350 degrees Fahrenheit or 176 degrees Celsius).
- Transfer the dough to a basin that has been cleaned and oiled. Cover with a kitchen towel. Then allow rising for around 60-70 minutes, or until spongy, in a warm environment or a warm oven set to 100°F. On a floured flat surface, place the dough. Knead with your hands and divide into six equal halves. Wrap yourself in a towel and relax for around 15 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Each dough ball is rolled into a 10-inch-long log. Twist the log to form a knot (watch the video on my Garlic Parmesan Dinner Rolls recipe). Brush the knots with the beaten egg white before transferring them to the baking sheet. Allow around 30 minutes for them to puff up. Rep the egg wash and season with salt.
- Bake for approximately 20 minutes, or until golden brown and shining on the Challah knots. Serve immediately after removing from the oven.