{"id":2401,"date":"2015-11-17T11:10:12","date_gmt":"2015-11-17T09:10:12","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2401"},"modified":"2021-01-22T19:33:28","modified_gmt":"2021-01-22T17:33:28","slug":"%d7%91%d7%a6%d7%a7-%d7%9e%d7%aa%d7%a7%d7%aa%d7%a7-%d7%9c%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%95%d7%97%d7%9c%d7%95%d7%aa","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2401&lang=en","title":{"rendered":"Sweet Bun and Challah Dough"},"content":{"rendered":"

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\u2026 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 \u2013 originally Gluten-free, and dairy free – here adjusted for plain flour.<\/p>\n

For the Gluten-free version: Sweet Gluten-Free Bun and Challah Dough<\/a><\/p>\n

\"2013-04-26<\/a><\/div>\n
\"2013-10-30<\/a><\/div>\n

Ingredients<\/h3>\n

500 gr. plain flour
\n8 gr. (1 tbsp) dry yeast
\n1 tsp. sugar
\n7 gr. (\u00bd tbsp) salt
\n80 gr. (\u00bc cup) honey (for a vegan version, you can substitute for molasses)
\n360 gr. (1\u00bd cups) tepid water
\n50 gr. (\u00bc cup) vegetable oil
\nGlazing Ingredients:<\/u><\/b>
\n1 egg
\n\u00bd tsp oil
\npinch of salt
\n\u00bc tsp water
\nVegan Glazing Ingredients<\/span>:<\/b>
\n2 tbsp soy\/rice milk
\n\u00bd tsp olive oil
\npinch of salt<\/p>\n

Preparation<\/h3>\n
    \n
  1. 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.<\/li>\n
  2. In a large bowl, mix flour with salt.<\/li>\n
  3. 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!!<\/li>\n
  4. Cover bowl with plastic wrap and towel, and let rise until dough doubles.<\/li>\n<\/ol>\n

    For two Challahs:<\/u><\/b><\/p>\n

      \n
    1. Remove dough from bowl and place onto well-floured surface.<\/li>\n
    2. Knead well until dough is not sticky, and can be shaped.<\/li>\n
    3. Divide the dough into 2 equal parts (weigh).<\/li>\n
    4. From each part create one Challah (whichever braiding you prefer).<\/li>\n
    5. Place braided Challahs on baking sheet, cover with a towel and let rise until they add 20-30% to size.<\/li>\n
    6. Mix glazing ingredients and brush Challahes well<\/li>\n
    7. Sprinkle with sesame, poppy seeds, or whatever else you’d like (or nothing at all).<\/li>\n
    8. Bake in an oven pre-heated to 160C\/320F until golden-brown.<\/li>\n
    9. Let cool to room temperature before slicing.<\/li>\n<\/ol>\n

      \"2013-07-05<\/a><\/p>\n

      For Buns:<\/u><\/b><\/p>\n

      With lightly-oiled hands, divide dough into equal-sized balls (80 grams each).<\/p>\n