Shlissel Challah (Key Challah)

Author Rachel

Prep Time 20

Cook Time 25

Resting Time 3

Yield 1 loaf

Kosher, Pareve, Vegan

▢ 3 and 1/2 cups (500 grams) all-purpose flour + a little more for dusting I strongly recommend sifting the flour; it will result in a more delicate dough with a more significant volume.
▢ 1 Tablespoon (10g) active dry yeast
▢ 1/4 cup (60ml) canola oil plus a little more for greasing
▢ 3 Tablespoons (30g) granulated sugar
▢ 1 and 1/4-1 and 1/2 cups (300-360 ml) lukewarm water
▢ 1/2 Teaspoon salt
▢ 2 Tablespoons (30ml) real maple syrup

In the bowl of a standing mixer, put flour and yeast (or in a large mixing bowl if kneading by hand) and mix/stir for one minute.
Add oil and sugar and mix for about one minute.
Slowly add water and mix to form the dough.*Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that on different days, the flour will absorb more liquid than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky. Dough that lacks liquid will be stiffer and much less comfortable to work with. The water temperature should be warm.
Add the salt and knead for 8-12 minutes (It helps the gluten form and the dough to be elastic with better structure).
Grease the dough with a little bit of oil, cover with a kitchen towel or loosely with saran wrap and let the dough rise until doubled (place the bowl somewhere warm).

Sprinkle a little bit of flour on your work surface. Divide the dough into equal 2 portions.
Take one portion and divide it into three equal parts. Roll each part into a long, thin rope. Spiral the ropes around themselves until you reach the end, and tuck the ends under.
Now, divide the second portion into two portions: 2/3 and 1/3.
Divide the 2/3 portion into two equal parts and roll each part into a long rope. These two ropes will serve as the “key body.”
Finally, divide the remaining 1/3 portion into 3 equal parts. Form two pieces from these parts to be the “key teeth” and place the third piece perpendicular to the center of the “key body.”

Line a baking sheet with parchment paper and place the Challah on it.
Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
Heat the oven to 400°F/200°C.
Whisk the maple syrup with a tablespoon of water when ready to bake and brush it all over the Challah.

Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a rich golden brown and registers 190°F/90°C in the very middle with an instant-read thermometer.
Let the Challah cool on a cooling rack.

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