The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Perfect Challah with Sweet Crumble Topping

emunab's picture
emunab

The Perfect Challah with Sweet Crumble Topping

Everyone wants to make the perfect challah. It's easier than you think. Try this recipe:


Perfect Challah with Sweet Crumble Topping


I make them in twisted rolls and bake them in a 12 cup muffin tray and they come out shaped well and with great height. You cannot eat just a bite so make a lot of them!


Makes 32 rolls


Topping:
2 cups flour
2 cups sugar
16 - 19 tablespoons oil
Mix flour and sugar. Add oil (start with 16 tablespoons) and add until consistency is crumbly.


Challah Dough
5 lbs sifted flour (sometimes need to add 2 or 3 more cups)
1 cup sugar
4 packets RAPID RISE yeast
2 tablespoons salt
3 eggs
5 cups warm water
1/2 cup oil


Put 5 cups of flour in mixer. Add yeast, sugar, and salt. Mix in water, oil and eggs. Mix until well combined and it has no lumps. Add remaining flour one cup at a time. Knead in the mixer for 12 minutes.


Let dough sit in a warm place for 45 minutes to 1 hour. The dough should have at least doubled in size. Punch down dough and braid into loaves or use a few pieces and knot for rolls. Place in challah pans or in large muffin cups. Let rise 45 more minutes. Sprinkle generously with crumble topping. Bake in a 350 degree oven for 30 minutes.


For more great challah recipes, check out www.gourmetkoshercooking.com