{"id":1004,"date":"2013-07-25T09:14:11","date_gmt":"2013-07-25T07:14:11","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1004"},"modified":"2020-04-04T11:27:24","modified_gmt":"2020-04-04T09:27:24","slug":"%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%97%d7%9c%d7%94-%d7%9e%d7%aa%d7%a7%d7%aa%d7%a7%d7%95%d7%aa","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1004&lang=en","title":{"rendered":"Gluten-Free Lightly-Sweet Challah Buns"},"content":{"rendered":"

The source of this recipe is a colleague who claimed it was the best Challah recipe in the world. He was right. As I tend to do, I made some changes and improvements, and then did some experimentation to convert it to a Gluten-free version. I’ll let you be the judge…<\/p>\n

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Gluten-Free Dough Ingredients<\/h3>\n

1 kg. Tagmish flour (not yet available outside of Israel. If you have a GF flour mix that can make buns and other shaped goods, try it)
\n200 gr. sugar (for really sweet buns, add 50-100 gr. sugar, to taste)
\n20 gr. dry yeast
\n100 gr. vegetable oil
\n2 eggs
\n3\u00bd cups warm water
\n20 gr. olive oil
\n10 gr. salt<\/p>\n

Glaze Ingredients<\/h3>\n

For dark buns<\/strong>:
\n3 egg yolks
\n1 tsp. vegetable oil
\n\u00bd tsp. water<\/p>\n

For lighter-colored buns<\/strong>:
\n1 XL egg
\n1 tsp. vegetable oil
\n\u00bd tsp. water<\/p>\n

Preparation<\/h3>\n

In a small bowl, mix the yeast with 1 tsp. of the sugar and some of the warm water, and leave for 5 minutes until it ferments and bubbles.
\nIn a large bowl, mix the flour, fermented yeast and remaining sugar.
\nAdd the vegetable oil, eggs and water and knead until you get a unified, smooth and slightly watery-feeling dough.
\nAdd the olive oil and knead well.
\nAdd the salt and knead until you get a smooth dough (approx. 10-15 minutes).
\nCover bowl in plastic wrap, and let rise until dough doubles in size.<\/p>\n

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Using lightly-oiled hands, form balls out of the dough – 100 gr. for buns, 300 gr. for small Challahs (I weigh each ball to get same-sized buns).
\nKnead each ball well, and gently roll each ball into a long strand.
\nBraid into desired shape (the internet is packed with photo and video braiding tutorials, I found a nice video, slowly showing a few types of braiding<\/a>).<\/p>\n

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Place buns\/challahs on a baking tin lined with baking paper, and cover with a towel.
\nLet rise until buns increase in size by 20-30%.
\nPreheat your oven to 170C\/340F
\nMix the glaze ingredients well. Thoroughly brush each bun, and sprinkle with sesame\/poppy seeds.<\/p>\n

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Bake until the bottom of the buns\/challahs is a nice golden-brown.<\/p>\n

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