Claire Saffitz Makes Perfect Challah and Babka | Try This at Home | NYT Cooking

That is so good, oh, I have to stop, I am a pickup, it is a bad habit that I like if I was not thinking and there was like a nut cake or something that would seriously be simply and I like to choose the superior for one, it is so rude that I really have to stop, hel And today, they don't show me Croiss and today, they don't show me the Croiss and today. Less versatile and is a classic challa bread and is surprisingly simple, it is a great recipe for beginners who are only trying to get into the bread that does not need a blender standing, everything is done by hand and then I will show you a couple of different ways of shape and then another application that is a cinnamon vodka that I love to make

this

recipe so good and fun to make it a lot of memories of the memories of the memories of the memories of the memories of the memories Memories of memories of the memories of the memories of the memories of the memories of the food that I love.

Louis is going to reform the Jewish congregation where there was only one jalá that you know, like all occasions, my first memories are to eat as a holla bought in the store and I did not like it, but I love doing it a

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and I have really come to really appreciate the qualities of Valhalla, so Chala is a mass of enriched bread so enriched. As a really large amount of yeast as you know tablespoons of yeast to make one or two loaves and, in general, in general terms of yeast, the longer fermentation is, the better the quality of the bread, the better the taste will be, the better the texture, so I wanted to use the principles of sound bread in

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chacháh, not only something like something really beautiful and flavor, but also as a good quality and have to know that the principles of solid bread And only more beautiful and only to make a leap of range bread and only like you like and you just have to make a bread jump.

It knows better, so the first step of the recipe is to do something called pre-ferture, a pre-ferment is a mixture of a portion as a portion of the flour and the liquid in the recipe that mixes with the yeast and it is allowed to activate in a similar way to room temperature and then add to the dough, it is really easy, this is called a shovel, so a taspoon of Buil I have a little water of the warm Only a quarter of a cup, there is as a dehydrated coating around yeast and active dry yeast, it is to dissolve that and for that yeast to wake up and ready to lift the bread, so continue and beat that together until the yeast dissolves today half a half cup of the room temperature, and this cool a little because we want a good slow fermentation, and then a half cup of the coast of the temperature is dissolved Room, and this dissolves a neighborhood and a cup room, and then, a cup room, and then, a cup room, and then, a room.

Grams and this is a part of the flour in the final recipe, so this enters once you have added the flour, you can use a flexible spatula like this or a bowl scraper and simply stir until all the flour is hydrated and will have this type of thick appearance dough, so you just want you not to ensure that you do not mix well, so you do not need to mix well. This is ready to work and now I will cover this and let it stand instead of using a plastic wrap that can cover with a dinner dish like this, we will leave this at room temperature until it will notice as a dramatic transformation, it will loosen up, it will expand in volume a couple of times, even triple in volume and the surface will be super bubb collapse and let it be the clash to be the collapse and that is mixed with the placement and mixes.

The sponge that we mixed a few hours ago, actually happened a little the way I know is like a little beyond its best moment is because it is a bit crater a little, so it was super curly and bubbly and there is as a bit of a watermark on the edge, but that is fine if it is a little further, it has happened to me many times that it is not as large, but we want the mixture to be as fast as possible as possible as possible as possible as possible as possible. The dough is already in the sponge, so the only other liquid ingredients that I have are the eggs and then my sweetener and fat, so I am using olive and honey oil again.

I love flavors in Holla. I have a third cup of olive oil, then honey, so I am going to add two whole eggs and one yllus, it is only a bowl, only my pre-fermen moves to my pre-fermen to my pre-fertment, it only mixes with all this. Oh, I must say that I am using bread flour here that is an important part of the recipe, so bread flour is a high protein flour that and that the highest protein corresponds to the amount of gluten that it can develop in the dough and that is that the gluten that is really important for the structure of the texture texture structure, so I have three additional bumps of the bread That then, to which I recommend that it be a salt plant, like a shit lid, it seems to me that I give myself a diameter.

A lot of salt, but as if it were a lot of dough, it is a really large bread and you really need that all that salt like to take the taste of everything that is also important for the texture, so now I will use that you can use a flexible spatula, but I will use a bowl scratch make sure that they are taught at the bottom of the bowl because you want to incorporate that before you can see that what you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see that you can see what you can see that you can see that you can see what you can see.

Surely he has a clean work surface because we are going to need this at hand right on the countertop if he wants to use his standing blender, he could certainly mix his pre-ferture in the bowl of the stand's blender and then follow all these instructions and then, in reality, he would still mix this part by hand because the hook of the dough does not easily like it is easy to do so. a Shaggy Dough at the moment I have a little dry bits this

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a pretty sticky dough at first Over top and This is that stage where handling the dough and feeling it is Really Important BeCouse We Are Going To Knead This Together We're Going To Work It For A Good Like 10 To 15 Minutes Until It's Super Smooth and Supple and I'll Show You A Test For When you know that you have finished. of kneading, so kneading is a process of working the dough and developing all that gluten and is a movement that is like folding and pushing away.

I like to work with my left the fleshy type of my left palm with my right hand in the upper part to push additional and then really as pressing the dough and sliding on the surface and then achieved a small rotation and I fold the same type and what I can do, what I can do the same, the same, the same, it may achieve it. this that not feel) You're Going To Keep Adding Flour As You Go If At Any Point It Gets A Little Bitky If It Comes Off on Your Hand If It Sticks To Your Hand It's Sticky But If It Clings To Your Hand and The Releases That's Tacky Okay SO is collected as most of those dry bits Dry, you may like to pass the dough on them to pick them up, it is still quite scratched and as a modeling aspect, so we want The flowers of the 10 or 15 minutes.

Be that you are adding a lot of flour, do not alarmed, it is normal to have to add even an additional cup of additional flour as you need as much as you need as both types of needs, I have been eating this for probably between 10 and 15 minutes, so now I will now show you a test to determine if it is ready with the move of the merger. Golf dance mass mass more or less and you are going to take your fingers and simply flatten it and then you will gently separate it in all directions and you will crush it more and the idea is what we are doing here is that we are verifying enough gluten development, so this is something called Windowpane and you do not want you to do it too fast, so you must make it slow.

Alvada that light can happen through it and that is how you know that there is enough as elasticity in the dough and enough gluten development so you can continue, so here you can really see that it is good to hold a light source to verify it, yes, so this is our window panel again if it breaks down before you go to this point, continue to attend and then only if you are there, if you are in the The traditional jaleo that is in the traditional jaleo that is in the traditional jaleo that is in the jaleo that is in the jaleo.

Rosh Hashaná The Jewish New Year that you want to soak your raisins, so I have half a cup of gold raisins and I simply poured some hot water on them to hydrate them and fill them in a pleasant, soft, soft and plump dry Showing how to incorporate them so that they love them in what you want to do is flatter the dough, so only the surface of the surface with the surface of the surface of your hand, it has no particular form in everything that only wants you to only want you to want to break what you want, and now, and now.

This dough, so it is like a bit elastic, if you are recovering many spring, you can let it rest for five minutes, you can also use, such as friction between the dough and the surface to help you flattened a little, so once you have to be acclaim Sizes and then, only that you can be about that they are type, only what you only go to all, until they go, just be Kind Thug. As if you can roll it or simply fold it like this and this is an easier way to do it, it means that, like all the raisins, they are locked up and you are not dealing with the ones you know how Raisins on the whole surface and trying to collect them and take them to the center of the dough, I can feel them how, I do not love the raisins.

You can use the dough in many ways and this is just an application, but this is ready to work and we have several other masses that we set ourselves in advance to show you all the variations, so this is only that a round variation for Rosh Hashaná and then we have our sixth thread and our cinnamon vodk Since this is a bowl, which can make a bowl again. Then, in a clean bowl, we are going to let this be repeated again at warm room temperature, something in a warm place that is like in that range of 80 degrees is really good for the test, it will become super pillow and soft and when it thrown it, it will sprout, but it will leave a little identification and that will take that it is known one or two hours, possibly even more than the temperature, whether it has the temperature more than it has the temperature.

I hope I could feel how it feels because it is like a pillow underneath when I press, you can see that it goes back and that is an indication that there is a lot of gas there, but then it holds a notch, so this looks very good, you feel very excited to braid it in a trap of six. Delumno, as if you lose your process during the same, it is a bit difficult to return to the track and I like to see where you are, but I am going to guide you through all the steps that the most beautiful braid

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to make me hollow, although the six -wire braid, so I am going to give the dough now, I can not tell you exactly the weight that will depend on the piece, so it depends on the great flour and that they give you the shit in particular between 180 and what seems to me.

I feel so good that it is very fun to feel and handle it is a really satisfactory texture recipe that I am going to go 190 per piece and see where it takes me 90. Oh, okay, I will really be more like, Oh, I will really be more like 180. You do not have to be so crazy, you can if they are a couple of grams, it is like it is not a big problem that I like that I like it very much as a great air, everything that gives you a great air, You put up and put yourself up to those who are very good and you get up to the greats.

Air pockets will only hinder the deployment, you should not really need much flour or even any flour, it is that friction between the surfaceAnd the dough that will help you lengthen it and you know that stretching to the size you want, so I will only apply a pressure to the length of my hands back and outside out and that I also like the pieces of a little of the ends, and that they also really give you a pressure, and now they give me the ends. If you need additional friction such as your dough is rigid or if you have some extra flour and you can't get that friction with the surface, you can put like a couple of drops of water on its surface and stain it and that will help you not really have so much friction, so I could use a little water, literally, I only get wet at hand, everything that really helped me to see it, so everything that is around everything that is around everything that is around everything that is around everything that is around everything The right, which is at the same time that everything that is on the right, which is at the same time, everything that is at the same time.

My portions of mass at the same length and then, once I have a measure, simply use it as its reference point for the rest, so all my threads have now been elongated and elongated in these strings now I am ready to start braid, I will take a quick step, although I have a bank flower here. It also helps to preserve a definition between the threads, since it is baked, so I like this little step of the dust a little and then I like that I like to give them a roll through the flower, I will now guide the threads vertically, so I am going to align them all next to the others, so now to start your braid, I will lead everything together at the top, so now I will only pay for me to pay for now.

Do this, I looked the YouTube and videos because you really have to do with it, it is very difficult to continue when it is described in words, so make your laptop by your side while doing this, have a clean finger to hit, since you know how the space bar to start and stop the video and just follow with me, so I'll go slow I will turn off the first step, so only the first step will follow you, so the first step, so it will open the first step, so the first step is for the first step to be the first step, so the first step, so you will only follow the first step, so the first step is for the first step to be the first step, so the first step, so you will only follow the first step, so the first step, so the first step, so the first step, so the first step, so the first step, so the first step, so the first step, so the first step, so the first step I pass, what will only follow you at the same time, which will follow the first step.

That ends and then you are going to take what was originally the thread on the left and that now it is the second from the left, so this here and you will cross it to the right end, so you have this small turn here at the top well, so then take your other footprint and separate them a bit with a space in the middle, so here, so here, and a group here is fine, so it will take it for the first time. You see how it crosses this at the bottom and it crosses the upper part, you will take the one that above and you will move towards the center, but it will group it with those on the right so that one in the upper part if you move from the left will go down and will be grouped here to the right or the second of the same.

The outermost chain of the group of three and I will cross it to the left end, so now I have my two threads again, then I have my four threads here in the middle with two to the left and two on the right, then I will take the thread in the upper right, which is now at the top, so I have my horizontal threads here that I move to the right and I move to the right from the right. from the right. On the left, just beat with me well, so you will take one of the two types of horizontal threads at the top and take it to the medium grouping it with the threads on the opposite side, so that moving from the right to the right to the group with the threads of the left now I have a group of three threads on this side that I will take the most outer splest A type of movement. de los hilos que están en los lados que llevan el que lo mueve al centro y lo agrupan con los hilos en el lado opuesto, así que ahora, cuando así es como sabes si te estás perdiendo en el proceso, mira un vistazo a tu configuración, puedo ver que tengo tres hilos en este lado, así que sé que tengo que mover la cadena externa hacia el lado opuesto y ahora, ahora, ahora tengo la cadena a la izquierda a la izquierda a la izquierda a la izquierda a la izquierda, Now I have to go to all three.

Taking the outer thread of the group of three move it to the right and continuing that process, this makes sense, yes, okay, okay, okay, now once you get to that once you have done it a couple of times and enter this where you feel the feeling that you start applying some tension, so you want to create a little tension in the Broid and that will really help what you only have a little of the same thing. Tirón while you work, so you see as if I was ever throwing me when I move it and you can see what makes this an incredibly beautiful pattern with a kind of central high braid and then as a lower braid underneath, it's so good, so I'm fine at the point where it's really as if I really can't understand my next step, so, I am fine now, so now I have to be fine.

This beautiful type of braid and longer braid and now I am going to transfer it to my lined bakery tray if you know that you can use a bowl scratch as a bank scraper to help you or you can simply lift it, so type of rock it about this beautiful I am so excited about that and now we will let this be a test test, but before letting me lift myself I am going to do a quick lay He loves, what I love, what I love, what I love, what I love, what I love, what I love, what I love, what I love, what I love, what I love, what I love.

The best way to achieve this is to make two layers of egg washing, I will only make a thin layer like every small mass butt that I do not want, like many grouping eggs in the baking tray, so I only know a thin but exhaustive layer, so the spoiler here is the baked holla and here is my unpleasant braid, so this is really important because it is really important because it is really important because it is really important because it is really important because it is really important because it is really important because it is really important because it is really important because it is really important because time.

Ingredients and doing them as big as possible, this is what I want to illustrate here is how the important thing is the proof process that is that you want to get here to here, like the first times I did this, which I underline because I was going to look for it as a normal type of size, so it is really needed to be longer. Let it fall as freely as I can, so now that we saw the six -wire braid, I will show you the technique that the round performs, which is much easier, so I will unlock this, this is the dough we mix this morning and can see the same texture so that one of the not alarmed, lest it is not resolved.

Fun that I like now I do not need the scale for this because the formation is much simpler and the uniformity is much less important, so I will only divide the dough in half and this is really, I can only be careful, it is much less important that they have the same weight well and now I will take each piece and roll each one in a snake that approximately 28 inches I like that I like it only to start length and the shape of the way, but the way of the way. It is more difficult as the same basic proportions as snake snakes, so you know mainly, even a bit reduced at the ends, which makes the formation a little easier and you can see that, as if you may not like it, you will need your raisins throughout really thoroughly, but this technique, like this form of formation.

To go to the side and turn the threads and, again, this will help you create tension in the dough and it is that tension that will be formed as a really pleasant hallway bread, so and then continue and turn the other side, and then you are only going to start at one end of your turn and you will start doing once more, and then, what seems like that, what seems like that is how it looks at it, and now you do it, and now you do it, and now. does. Think as more adorned than it really is to form there, but really a quick way to form and then the same, a greased plastic wrap and we will look To jump, it is easy to put the weapon weapon, it is easy to put the weapon weapon.

Oven prematurely, so you really want to make sure you see that expansion of size, this is like me easily duplicate in size and visually, as I can see, I can almost see the small air bubbles underneath and it is super light super light and when I press on the dough, it springs quite fast, but leave an egg, so this looks great, I will give myself a final layer of egg egg and I have my oven in 350. Egg, so leaves me well. that you would not like you to put the dough or deflate anything or pierce it anywhere, also keep in mind that you could refrigerate the dough, I forgot to mention this when after the configuration, but you could refrigerate the unequal hygon.

Up the moment and the work is fine, so I will enter the oven, this will bake for 30 to 35 and I am looking for a super deep gold color, it will sound hollow at the bottom when it is used and I can also take the internal temperature if I am not sure that if it is a really well proven mass, it should not really need the temperature record. 35 minutes oh, sorry, one thing if you want to add sesame seeds or poppy seeds, this is the time to do it after that second egg washing layer, they will remain very well.

I like being super generous with him, but I am going to leave this simple, so we can appreciate the raw beauty of the braid, this is my anger, this is proof that perhaps as an hour and half is a great application of our Holodough of our Holodough. Bobcat and I kept it without dairy products because we know that the dough does not contain dairy products, so why add it, you know that we are doing the KEEP it Parv filling, in addition, I am duplicating as the taste of olive oil and this is such a wonderful version and, like a slightly unexpected version of the cannamon vodk Half and make two bobkas, you need two cinnamon bobkas, so the dough, you know that we make a complete recipe a division in half and do two bobkas that you need two bobkas, which I have a swimming pool, so the dough, you know that you make a complete recipe that divides in the middle and you do two bobkas, you need two cinnamon bobkas.

Cut the Width of the Parkment Paper To Fit The Length of The Loaf Pan Like That and I Have a Little Additional Olive Oil Here for Brushing Okay So I have just a Thin Layer of Oil The Parkment Just Gets Pressed Down into the bottom and up Bubbles if you can have I have a little bit of excess and that excess is useful for lifting the vodka out of the bread just to prevent like the edges of the Parkment from fold and stick to the vodka surface And it mixes with the oil and makes this like an oily caramel, it is so delicious, I am not wrong, I love the taste of butter butter, but it is great, but it is such a satisfactory guy, as a type of butter boble boble.

I am going to mix my filling, so when I said that I have almond flour and brown sugar and then salt and a spoonful of ground cinnamon, then I will also grate in this bow Type of flavor like the one you know, is it what you know how that type of additional layers of flavor is? In the upper part, so when I was developing the recipe, I kept going from one place to another, I must cover it with an enamel, if I cover it with a Streusel and I decided to spray part of the filling at the top because it gives me the texture I want and a little additional sweetness and I do not have to add an additional step, so the first step of the recipe is to have that your hol It is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is a step that is.

A lot of air there, but leaves a bleeding, so this looks great, I will return it and divide it in half, soI will only go to the middle of the eyeball and then, while you are deploying half because you do not want the other half of the dough to continue fermenting and get up, I will put this as a small edge baking sheet or on a plate of the surface of the surface of the coast, and what goes to the surface surface, so go to the surface surface of the surface of the surface, which goes to the surface surface of the surface of the surface of the surface of the surface.

You are going to eliminate all the gas because you are going to shoot it, but I like to press it in the way I want with my fingers first and I will throw this in a very long rectangle of approximately 24 inches long and eight inches wide wide and throw this and I have a little flour, but I will not use too much because I want it to be a little friction between the work surface and it is really useful to make it useful to make it useful to be useful for it to be useful. To be thin because I want a pleasant dramatic spiral inside the bob cup, so I think I am almost eight if it is really sprouting because we are pulling it very thin, just cover it slightly on the work surface and let it rest for five or ten minutes, cover it with a wet towel, so to form the vodka I have a cup of four oil cover that I only have a lid room or half of the two cuts or half of the two accounts or half of the two accounts of the two lid of the two lid.

Surface and this is what I really like to create that caramelized layer in the back Again, prevent it from approaching the middle of the surface. Once you do that, now I'm going to move on and pat on the surface and extend it, so I have a uniform lay Little, one thing that is also a bit, one thing that is also one thing, one thing that is also a bit that I like, one thing, one thing I like. Tirgu while I am going to help stretch the type of dough to stretch it towards you and then roll and that will help create a more defined spiral, so now everything is enrolled in this type of tightening spiral trunk and then, once you have an enrolled.

Therefore, the vodka has this type of double spiral when it opens it because I turn this record together, so I am going to cut the ends just where it is like a bit of ER, the thickness is irregular and I want to cut basically anywhere where it does not have a complete coverage of the filling and then it will cut it in the middle of the other. X and now I will turn them so twisting from one side, I will twist like that and then I will pass to the other side and twist the rest of the road, so now I have this beautiful turn and then this will go to your panoramic prepared and now the final step before letting these tests like and Second and what goes to the test, and that is in second place, and that is in second place, and that is in second place, and that is going, and that is in second place, and that is in second place, and that it is in second place, and that it is going to be the second and whatever it goes, and that it is the second.

Let it stand again in a warm room of ambient temperature, I will show you the donation indicators when it is demonstrated, then I will show you how I like you to finish it with that little additional toping and bake it while in the meantime I will form the second as well as the first with the first with the filling and the olive oil. In part, why I like to press them and flattened a little, so that helps you determine how much they have grown and there, again you have that spring back and I know that I have repeated this many times, but spring is an indication that there is enough gas built in the dough so that when you put in the oven, which will have a light light and I have a schedule that you do not have some time.

The tablespoons of the reserved filling at the top I saw the Seinfeld not as on purpose, but it was only seeing a lot of Seinfeld and I saw the episode of Bobcat, which is also the black and white cookie episode, the great Elaine episode, as if it were the minor bob cup. To make sure that they are baking evenly, they are fine, I am so excited to cut into the jalá and try them, especially the papka, it smells so well, so make sure that the loaves have been complete It sounds like the one that sounds like what sounds like it seems to hear that this type of eye, and that you must be that it be, how is it?

I tried it and I baked it very well now, traditionally, holla is torn, but I will cut it because I want you to see a profile of the interior how the crumb looks good, so this is what the crumb looks like it is super even that it has a pleasant gold color of the honey and the olive oil, it is good, it is as if there is a silk that is silk A silk silk. What seems to smell, is like a real yeast, I get some of that olive oil and I love the way the texture is something like you like to get, it is like a rope cheese that you may like.

It is so nice that it is like this small and small type of squat bread. I love the texture of the crumble in the upper part and I am really excited to cut and show the spiral that waits to cool completely before cutting in it and use a bread knife. I will show him what it seems that he can see that the splendid is good. DEFINITION AND IT'S THAT ALMOND FLOUR THAT Gives You A Really Defined Spiral But It's Not We Didn't Have To Add So Much Sugar To Get There So This is like Like A Really Lightly Sweet Vodk You Don't Typically See Holla Or Like A You Know A Style of Dough Like Chala As The Basis of Vodka But It's Really Perfect Besta it's rich it's light and This is a dairy free version where you taste it and you would not know that it is without dairy Crazy, can I savor?

Jewish New Year that comes, give an attempt to the raisins with studs and once you feel comfortable with the dough, it is something you can do like all the time once a week if you want and I really cannot think of a better recipe so that the fingers of the feet are added in the baking group that the classic recipe so fun so that it does not require a team and I like it much more that you like it very much. What I thank you very much, therefore, I am very excited to see it, therefore, I am very excited to see it, therefore, I am very excited to see it.

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