I have always wanted to make challah, the pretty braided Jewish bread that is both delicious and such an eye-candy to look at.
I am a sucker when it comes to pretty bread, I just want to eat them.
When my baking assistant Kendoll and I decided to attempt challah, I told her that I wanted small Challah knots.
She found this recipe on Eat in My Kitchen.
We had great success baking this batch of cute and sweet Challah knots.
What I love most about this recipe is the golden brown, shiny exterior, but the pillowy soft and cottony interior. While Challah is a Jewish bread, you don’t have to be a Jewish to enjoy this amazing recipe.
These Challah knots are perfect for weeknight or weekend dinner.
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Challah Knots Recipe
Challah Knots – pillowy soft yeast buns tied up in a knot. Easy and fail-proof challah recipe that yields amazing bread that you can’t stop eating.
- 5 egg yolks
- 3 tablespoons unsalted butter, melted and cooled
- 3/4 cup water
- 1 egg white, beaten, for glazing
- 3 cups + 2 tablespoons bread flour
- 1/2 cup sugar
- 1 1/4 teaspoons fast-acting yeast
- 1 teaspoon kosher salt
In a medium bowl, whisk the egg yolks and butter. Add the water and whisk until well combined. Set aside.
Using a stand mixer with paddle attachment, whisk the flour with the sugar, yeast, and salt. Add the egg yolk mixture and mix for about 1 minute or until well combined. Change to the dough hook and knead for about 10 minutes, on medium speed. The dough should be soft (add a little more flour if the dough is too sticky).
Preheat the oven to 350°F.
Transfer the dough to a clean, oiled bowl. Cover with a kitchen towel and let rise in a warm place, or in a 100°F warm oven, for about 60-70 minutes or until spongy. Turn out the dough onto a flat surface dusted with flour. Knead with hands and cut into 6 equal pieces. Cover with a towel and rest for about 15 minutes.
Line a baking sheet with parchment paper. Roll each dough into a log (10″ long). Fold the log into a knot (watch the video on my Garlic Parmesan Dinner Rolls recipe). Transfer the knots to the baking sheet and brush with the beaten egg white. Let them rise for about 30 minutes or until puffy. Repeat the egg wash again and sprinkle with salt.
Bake for about 20 minutes or until the Challah knots are golden brown and shiny. Remove from the oven and serve warm.
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