Chałka is the Polish version of challah, a soft, slightly sweet, braided bread. It is popular in Poland as both a breakfast item and a dessert, often enjoyed with butter, jam, or honey. Similar to the Jewish challah, chałka is made with an enriched dough containing eggs, which gives it a tender and fluffy texture.
In Poland, chałka is sometimes sprinkled with crumble topping (kruszonka) instead of seeds, adding extra sweetness and crunch. It is widely appreciated for its versatility, as it can be eaten fresh, toasted, or even used in recipes like bread pudding or French toast.
Ingredients
- 400 g bread flour
- 7 g instant yeast
- 50 grams sugar
- 7 g salt
- 2 large eggs + 1 egg yolk
- 45ml oil
- 120 ml water, at room temperature
Instruction
1. Prepare the Dough:
- In the bowl of a stand mixer fitted with a dough hook, mix together all of the ingredients until combined.
- Increase to medium speed and mix until the dough comes together. Knead for roughly 10 minutes until smooth and elastic.
- Add up more flour if the dough is too sticky.
2. First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl.
- Cover with tea towel and let rise until doubled (about 1 1/2 to 2 hours).
3. Second Rise:
- Gently press down the dough to deflate it.
- Cover and let rise again until doubled (about 40 to 60 minutes).
4. Shaping the Dough:
- Transfer the dough to a floured work surface.
- Divide the dough into 2 pieces: small 1/3 of the size, bigger one 2/3 of the size
- Divide the large piece into 3 equal portions. Roll each into a long rope.
- Braid the ropes and pinch the ends to seal. Place the braid on a lined baking sheet.
- Repeat for the smaller piece and place this braid on top of the large one.
5. Final Rise:
- Loosely cover and let rise until puffy (about 30 to 45 minutes).
6. Bake:
- Preheat the oven to 190°C (375°F), with a rack set in the lower-middle position.
- Brush the loaf with milk or egg wash.
- Bake for 30 to 40 minutes until golden brown.
7. Cool:
- Let the loaf cool completely before slicing.
- Wrap tightly with plastic wrap if you want to freeze it.
0 komentarze:
Post a Comment