Basya Tsybukmakher
Preparation
If anyone in your family has a wheat intolerance, this spelt challah is sure to come to your rescue, too! The dough can also be used for filled buns or pizza. It has never let me down!
Mix the water, yeast, sugar, oil and salt (in precisely that order). Put the mixture in a warm place and leave for 20 minutes.
Add the spelt flour, mixing it in slowly. You can use a bread machine or food processor to help.
Braid the challahs, or simply divide the dough into rolls. Bake in the oven for 15 minutes if it has been preheated, or 20 minutes if it has not, at 200 °C.
It's important not to overbake them, or the challahs will turn out dry.
Kitchen measures
| Ingredient | Cup | Tbsp | Tsp |
|---|---|---|---|
| Wheat flour | 140 g | 10 g | 3 g |
| Sugar | 200 g | 12 g | 4 g |
| Salt | 290 g | 18 g | 6 g |
| Butter | 230 g | 15 g | — |
| Powdered sugar | 120 g | 10 g | 3 g |
| Honey | 320 g | 22 g | — |
| Cornstarch | 140 g | 10 g | — |
| Cocoa | 140 g | — | — |
| Oil | 200 g | — | — |