Kyiv's sugar challah

0 me gustan 0 comentarios Receta por Marina Peskova

Kyiv's sugar challah de Marina Peskova - Recipefy

Dough
400 g flour
250 ml warm water
1 small egg (~25 g without shell)
4 g dry yeast
35 g marge
2 Tbsp sugar
1/2 tsp salt
Vanilla

Strew
Walnuts, finely chopped
Sugar
Egg for lubrication

T. Preparacion → 30 min

T. Cocinado → 100 min

1. Activate yeast. For this dilute 12 g dry yeast and 12 g sugar in 1,5 glass of warm water (375 ml, 32 °С). Stir and leave in a warm place (30°С) for 45 minutes, no longer than one hour. Activated yeast will have a pH = 3,5, liquid will have a slight sour taste, mash will be without froth, but very sparkling, will shoot gas bubbles like champagne. This indicates that yeast came out of hibernation and produce the maximum amount of gas.

2. Take all the products for dough according to prescription and pour 1 glass yeast solution. Knead soft, gentle dough, slightly sticking to the hands. Leave to ferment at 30°C for 45 min.

3. Cut the dough into challah bundles. To do this, roll the dough into sheets and roll each sheet into a tight roll. Roll it to the desired length on the table lightly spritz by flour. Twist challah as you like and place it on a greased sheet or in the form of bread and leave it to proof.

4. Lubricate challah by egg after 15 minutes of proof in humid chamber (28-30°С) and continue to proof it for 15 more minutes. By the end of proofing challah will triple in size. Lubricate challah by egg once again, sprinkle by flavored sugar (and nuts, if you wish) place in pre-heat oven to 390°F. Bake for 25 minutes.

5. Challah is ready!

primeros, flour, sugar, vanilla, walnuts, warm water, marge, dry yeast, finely chopped June 09, 2014 10:57

Autor mariana_aga

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Marina Peskova
“Best recipes from rare cookbooks, verified by time. Simple and easy recipes which are popular in different cooking traditions of countries. Help from author. Recipe search by ABC catalogue. Useful cooking tricks. Detailed step by step guide of cooking of ”
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38 años
Moscow, Russia

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