Friday, morning, three weeks into my diet. Three weeks where I see a variety of breads, Challahs, buns a cakes galore daily in various online forums… So I reached a breaking point and got in the kitchen to improvise a sweetish dough, which I made into a braided Challah, a round Challah and some stuffed buns. Sometimes an improv turns out nice, sometimes it goes straight to the bin, and sometime, like this time, all the stars align and a new recipe joins my standard-recipe family. So here it is, my first made-up yeast dough recipe – originally Gluten-free, and dairy free – here adjusted for plain flour.
For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough
500 gr. plain flour
8 gr. (1 tbsp) dry yeast
1 tsp. sugar
7 gr. (½ tbsp) salt
80 gr. (¼ cup) honey (for a vegan version, you can substitute for molasses)
360 gr. (1½ cups) tepid water
50 gr. (¼ cup) vegetable oil
½ tsp oil
pinch of salt
¼ tsp water
Vegan Glazing Ingredients:
2 tbsp soy/rice milk
½ tsp olive oil
pinch of salt
- In a small bowl, mix yeast with 1 tsp sugar and a little of the water, stir well and set aside for 5 minutes to froth.
- In a large bowl, mix flour with salt.
- Add remaining ingredients and knead well until you get a soft, springy dough (you can knead by hand or using a stand mixer) for at least 10 minutes!!
- Cover bowl with plastic wrap and towel, and let rise until dough doubles.
For two Challahs:
- Remove dough from bowl and place onto well-floured surface.
- Knead well until dough is not sticky, and can be shaped.
- Divide the dough into 2 equal parts (weigh).
- From each part create one Challah (whichever braiding you prefer).
- Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.
- Mix glazing ingredients and brush Challahes well
- Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).
- Bake in an oven pre-heated to 160C/320F until golden-brown.
- Let cool to room temperature before slicing.
With lightly-oiled hands, divide dough into equal-sized balls (80 grams each).
- For Regular Buns:
Roll each portion into a nice ball.
- For Stuffed Buns:
Continued Bun preparation:
- Place buns on baking sheet, cover with a towel and let rise until they increase in size by 20-30%.
- Mix glazing ingredients and brush buns well.
- Sprinkle with sesame, poppy seeds, or whatever else you” d like (or nothing at all).
- Bake in an oven pre-heated to 180C/360F until golden-brown.
Let cool for a few minutes.