Funfetti Challah
Yield 1 loaf
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Description
This version of Challah brings excitement and smiles with every slice.Kosher, Pareve
Equipment
- A standing mixer fitted with a dough hook
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Instant read food thermometer optional
Ingredients
For the dough:
- 3 and 1/2 cups (500g) all-purpose flour plus a little more for dusting if needed
- 1 Tablespoon (10g) active dry yeast
- 1/4 cup (60ml) canola oil plus a little more for greasing
- 1 Teaspoon vanilla extract
- 4 Tablespoons (40g) granulated sugar
- 1 and 1/4 to 1 and 1/2 cups (300-360ml) lukewarm water you want the water warm. Not hot. Not cold. Not freezing. Just warm.
- 1/2 Teaspoon salt
For topping
- 1 egg
- 1/2 cup sprinkles *try to find high-quality sprinkles that won't bleed color into the dough.
For icing:
- 1/3 cup confectioners’ sugar sifted
- water as needed
Instructions
Make the dough:
- In the bowl of a standing mixer, put flour and yeast and mix/stir for one minute.
- Add oil, vanilla, 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 the flour will absorb more liquid on different days than before. So, start with half a cup of water and gradually add enough until the dough is soft but not sticky.
- Add the salt and knead for 8-12 minutes (It helps the gluten form and the dough to be elastic with better structure). Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
- Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour.
- Grease the dough with a bit of oil so it won't dry out; cover it with a kitchen towel or loosely with Saran wrap and let the dough rise until doubled (place the bowl somewhere warm).
- Separate the dough into 3 equal pieces.
- Roll each piece of dough into a long rope.
- Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the ends together when complete.
- 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.
Bake:
- Heat the oven to 375°F/190°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah.
- Generously sprinkle with sprinkles.
- Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. It is done when it is a rich golden brown. For a precise assessment of its doneness, use an instant-read thermometer to measure its internal temperature—it should be around 190°F/90°C when done. Remove the pan from the oven.
- Let the Challah cool completely.
Make the icing:
- Combine powdered sugar with 1 teaspoon of water and whisk together. Add more water, a splash at a time, until the icing is smooth and pourable. Then, drizzle it all over the Challah.
Notes
How to store Challah?
Allow Challah to cool completely before storing it. Challah is always best when eaten within the same day of baking. Place in a plastic bag for up to 3 days.
How to freeze Challah?
Challah freezes beautifully, and you can freeze a whole loaf or slices. If you are going to freeze your bread, do so on the first day when it is fresh.
Wrap the loaf tightly in two layers of plastic wrap before placing it in a large resealable freezer bag. Press out as much air as possible and stow it in the freezer for up to 3 months.
Wrap the loaf tightly in two layers of plastic wrap before placing it in a large resealable freezer bag. Press out as much air as possible and stow it in the freezer for up to 3 months.
How to defrost Challah?
To defrost, leave the bread out at room temperature. When it has thawed, remove the plastic wrap and rewrap it in foil. If you like your bread warm, pop it into the oven at 350°F/180°C for 10-15 minutes.