{"id":2462,"date":"2016-05-17T21:49:43","date_gmt":"2016-05-17T19:49:43","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=2462"},"modified":"2020-04-03T21:09:35","modified_gmt":"2020-04-03T19:09:35","slug":"%d7%97%d7%9c%d7%94%d7%9c%d7%97%d7%9e%d7%a0%d7%99%d7%95%d7%aa-%d7%9e%d7%aa%d7%95%d7%a7%d7%95%d7%aa-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=2462&lang=en","title":{"rendered":"Sweet GF Challah\/Buns"},"content":{"rendered":"\r\n
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Ingredients<\/h3>\r\n

600 gr. Tagmish GF flour
\r\n1 Tbsp. (12 gr.) dry yeast
\r\n120 gr. sugar
\r\n50 gr. (25 gr. + 25 gr.) vegetable oil
\r\n1 Tbsp. salt
\r\n600 ml. tap water
\r\n1 egg for brushing
\r\nsesame seeds for sprinkling (optional)<\/p>\r\n

Preparation<\/h3>\r\n

Mix all dry ingredients in a bowl.
\r\nAdd water and 25 gr. of oil and knead for a 6-7 minutes on high until you get a soft, sticky dough.
\r\nPour remaining (25 gr.) of oil over dough, and knead into the dough.
\r\nCover bowl loosely with a plastic bag, and let rise in warm place for approx. \u00bd an hour.
\r\nFor buns: Divide dough into equal parts weighing 100 gr. each, knead and form balls.
\r\nFor Challah: Divide dough into equal parts weighing 200 gr. each, knead and form balls.
\r\nShape into desired Challah\/bun shape.
\r\nPlace over a tin lined with baking paper, brush with egg and sprinkle with sesame.
\r\nPreheat you oven to 220C\/450F.
\r\nLet rise for approx. 20 additional minutes.
\r\nBake for 10 minutes, then reduce heat to 180C\/360F.
\r\nContinue baking until nicely golden-brown (approximately 20 minutes for buns, 30 for the Challah).<\/p>\r\n

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