* Exported from MasterCook *
Challah Knots
Recipe By :Bee | Rasa Malaysia
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 egg yolks
3 tablespoons unsalted butter -- melted and cooled
3/4 cup water
1 egg white -- beaten, for glazing
3 cups bread flour -- +
2 tablespoons bread flour
1/2 cup sugar
1 1/4 teaspoons instant yeast
1 teaspoon kosher salt
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.
PREP: 20 MINUTES
COOK: 20 MINUTES
RISING: 2 HOURS
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 350F.
Transfer the dough to a clean, oiled bowl. Cover with a kitchen towel
and let rise in a warm place, or in a 100F warm oven, for about 60 to
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. 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.
Cal 399, Fat 10g, Carb 63g, Sod 408mg, Fiber 2g, Pro 11g
S(Internet address):
https://rasamalaysia.com/challah-bread/
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Per Serving (excluding unknown items): 427 Calories; 11g Fat (23.8%
calories from fat); 12g Protein; 69g Carbohydrate; trace Dietary
Fiber; 193mg Cholesterol; 332mg Sodium. Exchanges: 3 1/2
Grain(Starch); 1/2 Lean Meat; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 1013