Basya Tsybukmakher
Preparation
This recipe makes truly delicious Shabbat challahs, lightly sweet and fluffy, sure to delight everyone at your Shabbat meal!
In a large bowl, mix the sifted flour, yeast, sugar, and salt. Add warm (but not too hot) water, eggs, and oil. Mix into a dough and knead thoroughly.
Leave to rise for 1,5 - 2 hours.
Braid the challahs, brush with egg, and sprinkle with poppy seeds or sesame seeds if desired.
Set the oven to a low temperature (about 75 °C) and put the challahs in to rise. Once the challahs have increased in size, raise the temperature to 180 °C and bake until done.
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 | — | — |