Delicious recipe for Challah Miftaḥ (key challah) made with high-quality ingredients and a special technique. Perfect for Shabbat after Passover, this recipe ensures a beautiful bread that can be used for the mitzvah of hafrashat challah. The dough is made with fresh ingredients, and the intricate shaping creates a stunning presentation.
1: In a bowl, combine yeast, sugar, and water.
2: Add the egg, flour, and oil, and start kneading on medium speed until dough forms.
3: Add salt and continue kneading for about 10 minutes.
4: Grease the dough lightly, cover it, and let it rise until it doubles in size, about 1 hour.
5: After rising, weigh the dough (100 grams for each regular challah piece) and divide it into equal-sized balls.
6: Roll each ball on a floured surface into a long, even strip to braid.
7: Braid the strips and arrange them on a baking sheet lined with parchment paper.
8: Let them rise for 45 minutes until they puff up to about 75% of their height.
9: For the glaze, mix egg, silan, and coffee with warm water in a bowl and shake to combine.
10: Gently brush the challah with the glaze and optionally sprinkle with sesame or poppy seeds.
11: Bake in a preheated oven at 180°C for 25-30 minutes or until golden brown.
12: After baking, remove the challah from the oven and wrap it in a towel for softness.
13: Shape the challah according to the key shape instructions, using the specified amounts for the central and top parts.
