Hala by Ciril Hitz

Category: Yeast bread
Hala by Ciril Hitz

Ingredients

Dough:
dry fast-acting yeast 1.5 tsp
wheat flour c. from. 86 g
water 55 g (+15 g)
Dough:
dough all
wheat flour c. from. 210 g
water 15 g
sugar 40 g
salt 7 g
honey 20 g
eggs 75 g
yolk 25 g
vegetable oil (odorless) 32 g
Additionally:
challah egg
sesame

Cooking method

  • Hala by Ciril Hitz
  • Dough:
  • Mix yeast with flour, add water of 24C degrees (hereinafter replaced with milk). Knead until the flour is evenly moistened (I got a very dry lump of dough, so I added 15 g of water). Leave to ferment at room temperature for 30 minutes. When the dough has doubled in volume, it is ready to use.
  • Hala by Ciril Hitz
  • Dough:
  • Add 190 g flour, water (21C), salt, sugar, honey, eggs and yolk to the dough. Knead for 8 minutes. Without stopping the kneading, add vegetable oil and the remaining flour in small portions. Knead a soft, non-sticky dough.
  • Fermentation at room temperature for an hour and a half.
  • Hala by Ciril Hitz
  • Lay out the dough, divide into the required number of equal parts, from 3 to 6 pieces. I decided to make challah from five strands, so I divided the dough into 5 pieces of 107 grams each.
  • Roll each piece of dough into a thin layer, about 40 cm long. Roll up into a roll along the short side. Roll the roll on the table, slightly lengthening it.
  • Hala by Ciril Hitz
  • On one side, connect the ends of the bundles and intertwine, molding the challah.
  • Hala by Ciril Hitz
  • Hala by Ciril Hitz
  • Transfer the dough piece to a baking sheet lined with baking paper.
  • Hala by Ciril Hitz
  • Proofing under the foil for 60-70 minutes. Before going to the oven, grease the challah with an egg and sprinkle with sesame seeds (I have a mixture of sesame seeds and flax seeds).
  • Hala by Ciril Hitz
  • Bake in an oven preheated to 200C (convection 180C) degrees for the first 5 minutes, then lower the temperature to 180C (convection 160C) degrees and bring the bread to readiness. The total baking time (without convection) was 40 minutes.
  • Transfer the finished wicker to the wire rack and cool completely.
  • Hala by Ciril Hitz
  • Hala by Ciril Hitz
  • Hala by Ciril Hitz
  • Hala by Ciril Hitz
  • Hala by Ciril Hitz
  • Delicious bread. The husband said that this is the most delicious challah of all that he has tried. Recommend!

The dish is designed for

1 loaf weighing 500 grams

Time for preparing:

4 hours

Note

Recipe with Cooking from Boris-Vallejo.

Challah weaving from five strands (I made a braid according to the second option)

Similar recipes


Hala Chernivtska (Sonadora)

Hala by Ciril Hitz

Gala
Manechka, and her crumb is so tender and fluffy!
MariV
oh, what a gorgeous challah!
Sonadora
Galina, Olgathanks girls. The crumb turns out to be finely porous, very soft. She cut the challah while still warm, he crumpled with a knife. The dough is excellent, I liked it very much. I think it will make great buns.
Anise
Sonadora, Manechka, you are a sorceress!
What a crumb !!! Delight! Gorgeous challah!
Chuchundrus
: crazy: uh .... the percentage of my harmfulness is off the charts all the snacks teased
Manka, you surely are too thin and cracking such rolls and nothing is done to you for STE
And I chichas umiiiiiiraaaaayuyuyu: secret: from the desire to cling to your challah and eat it alone
🔗send a piece by parcel post 🔗
Anatolyevna
Sonadora, Man I also need to bake such a challah. Current tomorrow, wait at night. I need to sleep at night!
The crumb is incomparable, airy. I didn't do such a molding. Nada is learning!
And how beautiful!
Sonadora
Anya, Natalia, Antonina, thanks for stopping by!
Quote: Chuchundrus
you are probably too thin
Yes, where there ... Still, you must try.
Quote: Chuchundrus
send a piece by parcel post
Write the address, I will send it.
Quote: Anatolyevna
I didn't do such a molding
And I didn't, today I tried it for the first time. It is very convenient: all the time the rightmost tourniquet is only shifted. I remember that before that I once tried to make a challah of 6, however, weaving bundles, I got confused all the time.
Svetlana 73
Manka, tell me, are such difficulties as throwing over to a hot one not needed here? And one more thing: should the paper be greased with oil or sprinkled with flour? Tomorrow I will sculpt very much I liked twisting braids!
Sonadora
Svetlana, if possible, to me on "you". No, for baking, throwing on a hot underneath is not needed. Paper, I always bake on it, never greased it, never sprinkled it with flour.
Quote: Svetlana 73
Tomorrow I will sculpt very much I liked twisting braids!
I will look forward to it.
Svetlana 73
I will definitely show you! Only the past stuck strongly, I had to soak it. I understood correctly: paper on a baking sheet, on a blank paper, does it fit in the oven?
Sonadora
Most likely, the matter is in the paper, the poor quality was caught. I like Paclan the most. Yeast baked goods do not stick to it, and biscuit rolls lag behind without problems.

Quote: Svetlana 73

I understood correctly: paper on a baking sheet, on a blank paper, does it fit in the oven?
Yes that's right.
Svetlana 73
It is clear, I do not know which one. Tomorrow I'll look in stores.
Venera007
Sonadora, I use the same paper, Paclan has not failed yet, but on the other there were punctures, everything stuck ...
Halu I will try for a long time with pastries I have not indulged in
Kras-Vlas
This is challah, all challah is challah !!!
The crumb is just downy, beautiful.
Manechka, I am delighted and lick my lips on the ruddy barrel, also hotz ...
Sonadora
Tatyana, Olgathanks girls. Try it. I would be glad if you like it.
Kara
Man, I can already not take your recipes to the bookmarks, but finally your whole profile is offshore and all the cases As always
Irriska1963
Maaan. And how to measure the temperature of water? ... Hull hunting .. Beautiful !!!! And I can't get 24 degrees ...
Olga VB
Manyunkin, and if you come up with some kind of perversion in the form of smearing-sprinkling each layer before folding it into a bundle with some kind of excess such as jam, poppy, struusel and so on? ...

Do you think rolling will take this dough? It's very rich. Or how?
Vinokurova
Manechka, what are you clever !. I admire your creations all the time ... I repeat a lot of them, they turn out to be deliciously delicious, Awesomely beautiful ...
Thank you for continuing to give the desire to repeat your masterpieces!
Tumanchik
Manechka, you're just a lacemaker! Very nice bun! Well, that delicious no one doubts!
Anatolyevna
Sonadora, Manechka put the dough a little thin, sticky. To add a little flour? I think then how to butcher. (We can 20 gr.)
gala10
Manechka, thanks, also celebrated the Day of Bread with dignity, right? Such beauty is breathtaking!
SchuMakher
Manka dashed off the challah,
Khala Manka tied ...
Densely wiping sesame seeds,
I sent it to the oven later ...
Hala is just a feast for the eyes!
Let's dip it in jam
And, washing it down with tea, jelly or coffee,
We will praise Manka,
Scribble thanks
Olya_
Beauty I just went to the forum, immediately from the photo I realized that Manechka had laid out the recipe)) I was taking it into the bookmarks.
I’m in the garden all weekend, so the snow will fall and I will have more free time, I will definitely bake challah, especially with such an MK. Thank you as always.
Sonadora
Girls, Thank you all very much for your attention and kind words. A good recipe is always a pleasure to share.
This morning we were eating the rest of the challah. I thought it would be a little dry, but no. It has been pretty well preserved.

Quote: Irriska1963
And how to measure the temperature of water? ... Hull hunting .. Beautiful !!!! And I can't get 24 degrees ...
Irriska, as I understand it, the main idea here is that the dough does not ferment due to the large amount of yeast (there were even more of them in the recipe, for the number of ingredients that I wrote, 5.5 grams went already). Therefore, cool water is needed. For the dough, I heated the milk (from the refrigerator) in the microwave for 15 seconds, added cold to the dough.

Quote: Olga VB
and if you come up with some kind of perversion in the form of smearing-sprinkling each layer before rolling it into a bundle with some kind of excess such as jam, poppy, strusel, etc.? ...
Ol, you can, of course, try. I think this will make a delicious roll.

Quote: Olga VB
Do you think this rolling dough will take
I have no rolling dough. Judging by how easily the dough rolled out to thin on the table, I can only theoretically assume that it will take.

Quote: Anatolyevna
Manechka put the dough chot a little liquid, sticky
Antonina, if liquid, then it is better to add. It shouldn't be smeared along the bottom. Stickiness may be slightly present at first, immediately after kneading, but by the end of fermentation it disappears.

Quote: gala10

also celebrated the Day of Bread with dignity, right? Such beauty is breathtaking!
As it turned out, yes.

Manya! Wow!!!!
Trishka
Sonadora, Manechka, what a wonderful bun, thank you very much for such beauty, and I have no doubt the deliciousness !!!
I took it to the bins, I hope to get a little closer to the ideal ...
SchuMakher
Quote: Trishka
I hope to get a little closer to the ideal

by calorie content or width?
Trishka
Oh, and both,
Irriska1963
Man ... Saved me .. And then I was already going to take away the thermometer from my sick mother ...
Here I sculpt buns, then wash on challah ...
ang-kay
Manyun,as always, your pastries are perfect. Pulp-fluff. Thank you, dear, for your work! Happy Bread Day!
Anatolyevna
Sonadora, Manechka came with a report. She baked a bun and managed to braid a pigtail. I’ll repeat the current chot dough, I’ll take it into account.
Broken off, delicious!
* Karina *
Manechka, I am always delighted with your pastries !!!! I always get it wrong. Super challah

Albina
Manechka, wonderful recipe as always
Anatolyevna
Sonadora, Manechka's husband asks yesterday Where such a beautiful bun comes from.
She baked it herself.
Delicious !!!
I was so bursting with pride, I can do that too. That's what a fine fellow you taught.

I baked a loaf and the top all merged after proofing. The bun is delicious, but beautiful, just like in the picture. I thought what was the mistake. My opinion is that the dough is liquid and the proofing is short on time. (This whole evening I was looking for a mistake
Happy and contented eating a bun!
lungwort
Manechka, I baked your challah yesterday. Baking two at once, I know that your recipes are always excellent, you don't need to edit anything. It really turned out to be just DELIGHT, not challah. The dough came up a little hard after kneading. I'm tired of waiting, put the challah in the oven, and they'll trample it .... Better to taste the challah and don't eat it (I agree with your husband).
Anatolyevna
lungwort, NataliaChallah is really delicious! I recommend the oven!
Tanya-Fanya
Manechka! Thank you so much for the wonderful challah recipe!
At first glance, everything is as usual (eggs, butter, water, dough), but at the exit there is always no way. Very delicate, very springy responsive crumb! Excellent proportions of salt and sugar with honey. After all, challah is originally a festive bread, and then a sweet bun. The aroma is awesome! I always bake challah, adding sesame seeds (children love). It gives both taste and aroma. But in your version, apparently sesame with honey gave a breathtaking aroma and taste!
Manechka,

In a whisper: Man, only I am a lazy person, kneading not with pens, but with a bread maker
Quote: Svetlana 73

... Only the past stuck strongly, I had to soak it. I understood correctly: paper on a baking sheet, on a blank paper, does it fit in the oven?
Svetlana, if it's not too late, I suggest you look at silicone rugs instead of baking paper. They are sold in those departments where silicone bakeware. They are rolled into a roll. It is written on them that they are suitable for a hot oven. Very convenient, you don't need to lubricate anything. I lightly grease my hands with oil and roll the harnesses, the dough is already oiled and I don't grease the mat with anything. I put a rug on a baking sheet, challah on it, cover it with foil on top and give proofing. Then I remove the foil, grease it with an egg, sprinkle it with sesame seeds (only some of it is poured after baking) and send it to the oven. The challah on the rug is fried from below and crunches wonderfully.
Svetlana 73
Tanya-FanyaThank you for paying attention to me! Only everything was much simpler: I put the paper on the wrong side!
Yesterday I baked Halu - the dough turned out to be watery, but since.I've never baked before, I'm stuck in it to the faberge elbows. A friend came and rescued me, they mixed some flour and it went! Only when the flagella rolled the flour overdid it - it turned out hard. But in general I am sooo happy !!!
Many thanks for such deliciousness! I didn’t dare to do such feats before, but now, you see, I’ll learn how to sculpt pies.
Here is a photo:
Hala by Ciril Hitz
Hala by Ciril Hitz
This is a double serving and 6 flagella.
Innushka
beautyaa must try) THANKS!
Venera007
Svetlana 73, you have a very beautiful challah, especially for the first time))) further it will be even more beautiful)))
Tumanchik
Manechka, dear! I come to you with a report, that's what my beauty is baked. Thanks, sunshine!
I haven't cut it yet - current from the oven.
Hala by Ciril Hitz
Anatolyevna
Tumanchik, Ira, we have already eaten a bun. : pardon: I gave them a treat at work, everyone liked it and it was delicious and beautiful!
Tumanchik
Quote: Anatolyevna

Tumanchik, Ira, we have already eaten a bun. : pardon: I gave them a treat at work, everyone liked it and it was delicious and beautiful!
Tanya-Fanya
Quote: Svetlana 73

Yesterday I baked Halu - the dough turned out to be liquid, but since I had never baked before, I got stuck in it faberge elbows. A friend came and rescued me, they mixed some flour and it went! Only when the flagella rolled the flour overdid it - it turned out hard. But in general I am sooo happy !!!

Very nice! And for the first time, weaving is gorgeous

You can roll the flagella by wetting your hands with oil, otherwise they really absorb a lot of flour.
It turned out harsh, it seems to me, because you overexposed in the oven, the top is too rosy. Or is the screen distorting the color so much If you see that the top of the challah is already golden, but are afraid that it is not baked, then take it out of the oven (only in mittens!), Tilt it over the barrel and look at its bottom. Is he blushing? Tap on it, if the sound is dull, then she is ready. This is how grandma taught

Svetlana 73
Tanya-Fanya, thanks, but I really "hammered" the dough with flour. In the next. just try to roll the flagella with butter. And of course she overexposed a bit.
Sonadora
Natasha, Antonina, Tatiana, Svetlana, IrishaThank you so much for trying. You cannot imagine how glad I am that you liked the challah.

Quote: Anatolyevna
My current chot dough is watery
Antonina, yes, if the dough is smeared on the bottom of the bucket after adding butter, feel free to add flour.

Quote: lungwort
The dough came up a little hard after kneading. I got tired of waiting, put the challahs in the oven, and they would trample them ...
Natasha, there is such a thing. My dough also did not grow very much during fermentation, and during the proofing and during baking the loaf had already noticeably increased in size.

Quote: Tanya-Fanya
In a whisper: Man, only I am a lazy person, kneading not with pens, but with a bread maker
So I am not in handles, in a bread maker.

Quote: Svetlana 73
I didn’t dare to do such feats before, but now, you see, I’ll learn how to sculpt pies.
Svetlana, apparently in vain did not dare. A magnificent challah turned out, very neat! I'm sure other baked goods will turn out great. I recommend trying to make pies with cabbage from Nata-Chuchelka. The dough there is incomparable.

Innushka, I will be glad if you like it.

Quote: Tumanchik
current from the oven.
Ir, die not get up! I don't even have enough words to describe the beauty of your challah! I was going to bake the next one in a mold. Now I will definitely do it in it!
Chuchundrus
Manyunya, I made your trickHala by Ciril Hitz look what did mnu do
Hala by Ciril Hitz
: secret: at first it was smoother, but I was in such a hurry to capture it, poked it with a spatula and shoved it on different plates sho she could not stand it and decided to start to disperse at the seams: mad: such a harmful trick, could not tolerate
Sonadora
Natasha, wow, wow! I also want the same! The hand reaches out to break off a couple of sesame seeds to eat them.
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

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