Challah with honey and almonds by Mika Shemo

Category: Yeast bread
Challah with honey and almonds by Mika Shemo

Ingredients

dry yeast 4 g
wheat flour of the highest grade 335 g
the water is cold 133 g
egg 40 g
liquid honey 53 g
salt 4 g
butter 33 g
almond 50 g
-----------------
egg to grease before baking 20 g

Cooking method

  • Challah with honey and almonds by Mika ShemoDip the almonds in boiling water for 30 seconds.
  • Challah with honey and almonds by Mika ShemoThrow on a sieve, rinse with cold water.
  • Challah with honey and almonds by Mika ShemoPeel and pat dry on a paper towel.
  • Challah with honey and almonds by Mika ShemoChop finely with a knife.
  • Challah with honey and almonds by Mika ShemoDissolve honey and yeast in cool water, add flour (1 tablespoon leave) and an egg. Knead for 8-9 minutes. Add softened butter and remaining flour. Knead a smooth, silky dough. A couple of minutes before the end of the kneading, add salt to the dough.
  • Add chopped almonds.
  • Challah with honey and almonds by Mika ShemoKnead so that the nuts are evenly distributed in the dough.
  • Challah with honey and almonds by Mika ShemoLeave the dough to ferment at room temperature for an hour and a half to two hours (I put the dough in the refrigerator for 12 hours. Before cutting, I allowed it to warm up on the table for an hour and a half).
  • Challah with honey and almonds by Mika Shemo
  • Challah with honey and almonds by Mika ShemoDivide the dough into the desired number of pieces. Roll each of the parts into a layer and roll up to make a long roll. Roll, stretching, on the table. Form a braid.
  • Challah with honey and almonds by Mika ShemoTransfer to a baking sheet lined with baking paper, cover with foil. Leave for about an hour at room temperature.
  • Challah with honey and almonds by Mika ShemoBefore planting in the oven, brush the braid with an egg.
  • Bake in an oven preheated to 210C (convection 190C) degrees for the first 8-9 minutes. Then reduce the temperature to 180C (convection 160C) degrees and bring the bread to readiness.
  • Challah with honey and almonds by Mika Shemo
  • Challah with honey and almonds by Mika Shemo
  • Challah with honey and almonds by Mika Shemo
  • The most fragrant and delicious bread, festive. Thin crust with fibrous crumb.

The dish is designed for

1 loaf weighing 620 grams

Note

The recipe from the book "Confectioner and Smile" by Israeli chef Mika Shemo, found on the website

Challah weaving from five strands (made according to the first option):

MariS
What pastries do you have, Manyash! And so cleverly you twisted the harnesses - how can you do it so dashingly ?!
Sonadora
Marish, thanks. The dough here is so pliable that it is very easy to work with it. You can wind whatever you like from it.
Rada-dms
Airy challah with honey aroma! What could be tastier and more aromatic! I immediately threw it into the bookmarks, without even looking at the composition! Yours, Manya, the pastries are perfect! Happy holidays!
Marusya
Manechka, I undertake to repeat! I trust your pastries unconditionally) Hala is above all praise!
Myrtle
Manya, not baking, but a standard to be equal to! Thank you for such beauty!
Sonadora
Rada-dms, Marusya, Natalia, girls, thank you very much. I would be glad if the recipe is useful to you.
Alycha
Thank you - I'll bake the challah just today
Sonadora
Ella, boom wait.

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