I’m making Auntie Sally’s challah dough for Yom Tov (third and final batch of dough!) because I think it will make a couple of nice challahs along with some excellent cinnamon buns. I have yet to make really EXCELLENT pareve cinnamon buns, so here’s hoping.
I’m modifying my formula from last time, splitting it up to include a bit of a preferment. Why the heck not??? Why a preferment and not an autolyse, like this winning recipe from Challah Crumbs (which I very nearly selected)? I dunno. I have some time… why not let the stuff sit in a bowl as long as possible?
So here’s the same recipe, divided, with 25% of the flour in the preferment. I estimated 140g for a cup last time, so I’m keeping that the same.
- 2 cups bread flour = 280g
- 1 cup of sugar = 200g
4 tsp yeast = 24gGoing to try to reduce this to 14g
- 2.5 cups of warm water = 600g (whoah, this is going to be SLOPPY…)
Postscript: indeed, it was very sloppy. Here it is after 2.5 hours or so fermenting in a large covered bowl.
The final dough:
6 cups8 cups of flour = 840g1120g, plus some to sprinkle
- 1 cup of canola oil = 210g
- 1 tsp salt = 4.8g
- 4 eggs
1 egg whiteNo, this is silly! I’m skipping the one egg white.
- Shouldn’t need additional water… but it might.
Let’s see how this goes!
Postscript: indeed, it didn’t need additional water. It needed additional FLOUR. Much of it.
Two cups of additional flour, all-told, hence the adjusted totals above. Plus some sprinkled on the table so the stuff wouldn’t absorb my hands as I kneaded.
But in the end, it did make a beautiful dough:
And now it’s in the bucket in the fridge to sit & rise overnight.