Everyone who has tasted my mother's challah (may she rest in peace) tells me they've never eaten such delicious bread, and that's entirely thanks to her! These egg breads are eaten at the end of Yom Kippur and, in some communities, for Purim. My mother used to make them for us to break our fast, and I wanted to continue her custom.
Ingredients :
1 kg of sifted flour
2 heaped tablespoons of dried yeast or one cube of brewer's yeast
22 grams of salt
Water needed for a pliable dough
3/4 of a (plastic) glass of sugar
1 glass + 1/4 (plastic) of oil
Sesame or poppy seeds
A beaten egg for the top of the Challah (there are no eggs in the dough!).
Preparing the dough:
Mix all the ingredients in your food processor with the dough hook, knead for 10 minutes, gradually adding warm water until you obtain a soft dough (even a little sticky) and then let the dough rise.
After 45 minutes, it will have risen well and you can start making your challah by handling the dough gently (do not deflate or degas it!). .
Then let your challahs rise again on your trays and once they are well risen, you can brush them with a beaten egg and sprinkle with sesame and poppy seeds, and bake at 220° for 15 minutes (or more depending on your oven).
Assembling the egg rolls:
Prepare balls of dough, place them on your baking dish, add a well-washed egg to the center and gently push the egg in, point down (I don't boil it because it will cook in the oven).
Add on the sides as in the strips (3 strips to avoid making a cross), brush and add the sesame seeds.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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