Challah with Streusel
Michał GotujeSoft, buttery challah with streusel, perfect for breakfast and with coffee.
Ingredients
Streusel
- wheat flour (or fine semolina flour)30 g
- sugar20 g
- butter (cold)25 g
Dough
- egg1 szt.
- egg yolks2 szt.
- butter (soft)100 g
- sugar50 g
- vanilla sugar1 łyżeczka
- fresh yeast (or about 13 g dry yeast)40 g
- milk (slightly warm)150 g
- wheat flour500 g
- salt1 łyżeczka
Also needed
- egg (for brushing)1 szt.
Instructions
- 1
Knead together the streusel from the flour, sugar, and cold butter, then set it aside in the fridge.
- 2
Mix together the dough ingredients and knead for 3-4 minutes.
- 3
Let the dough rise for 30 minutes.
- 4
Divide the dough into 2 parts, and each part into 3 strands.
- 5
Braid 2 challahs and let them rise for 15 minutes.
- 6
Brush the challahs with beaten egg and sprinkle with the streusel.
- 7
Bake for 20-25 minutes at 180°C.
Tip
Don't overdo the flour while kneading. The dough should stay soft.
Common mistake
Dough that's too stiff will give you a drier, less fluffy challah.
Serving suggestion
Best still slightly warm, with butter or jam.
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