1/2 cube fresh yeast
60ml lukewarm water
30g rapeseed oil or sunflower oil
2 tsp cinnamon
1 pinch of salt
1 Egg yolk + 1 tbsp water
1. First put 250g flour into a bowl and create a hollow in it.
2. Then put 1 tsp. of the 50g sugar into the hollow and break up 1/2 a square of yeast into it.
3. Afterwards, fill it up with enough of the 60ml lukewarm water until the hollow is filled. Mix carefully and leave to stand for 10 minutes.
4. Then add the rest of the sugar, the rest of the water, 1 egg, 30g rape seed oil, 2 tsp. of cinnamon and a pinch of water
5. Then knead thoroughly into a smooth dough, for approximately 10 minutes.
6. Then shape the dough into a ball, put it in a bowl and leave it to stand, covered, for 2 hours.
7. Now divide the dough into 3, 4 5… portions of the same size, depending on how many strings you can or want to bind it with. Here are some tips for binding.
8. Then roll the portions into sausages, bind the plait, place on a baking tray with baking paper and allow 30 minutes for the dough to rise.
9. Preheat the oven to 180 °C upper and lower heat. Mix 1 egg yolk with 1 tbsp. water, paint the plait with it and then spread with decorating sugar.
10. Then bake the challah for approximately 25 minutes. Check to make sure that it does not become brown.
A recipe idea from Vera Wohlleben from the food and crafts blog nicest things
Good to know: Unlike a yeast plait, challah contains neither butter nor milk. Often challah is baked heartily and/or neutrally, i.e. with sesame or poppy seeds. Here, Vera has made a sweet version, as is customary at the Jewish New Year festival, for example.