Efrat's Notebook
Shabbat Challah with Butter

Shabbat Challah with Butter

A Shabbat challah made of small dough balls that bake snugly together in a pan and are sprinkled with coarse sugar.

  • Prep30 min
  • Cook25 min
  • Rest1 hr 45 min
  • Total2 hr 40 min
  • KashrutDairy

What you need

Amount:×1

For the dough

For the topping

How I make it

  1. Put the water, yeast, flour, egg, sugar and butter in a mixer bowl and knead on low speed for 5 minutes.

  2. Add the salt and knead for another 5 minutes on medium speed, until the dough is elastic and pliable.

  3. Shape the dough into a ball and let it rise for about 45 minutes, until it doubles in size.

  4. Punch the air out of the dough and cut it into pieces of about 1.75 oz each.

  5. Shape the pieces into small balls and place 6 balls in each pan.

  6. Brush with beaten egg and let rise for about 1 hour.

  7. Brush with egg again and sprinkle coarse sugar on top.

  8. Bake in an oven preheated to 340°F for 20-25 minutes.

What I've learned

  • For a pareve challah, I replace the butter with margarine or oil.

Source: ChefEf (chefef.com)