Kyiv's sugar challah

1. Activate yeast. For this dilute 12 g dry yeast and 12 g sugar in 1,5 glass of warm water (375 ml, 32 °С). Stir and leave in a warm place (30°С) for 45 minutes, no longer than one hour. Activated yeast will have a pH = 3,5, liquid will have a slight sour taste, mash will be without froth, but very sparkling, will shoot gas bubbles like champagne. This indicates that yeast came out of hibernation and produce the maximum amount of gas.

2. Take all the products for dough according to prescription and pour 1 glass yeast solution. Knead soft, gentle dough, slightly sticking to the hands. Leave to ferment at 30°C for 45 min.

3. Cut the dough into challah bundles. To do this, roll the dough into sheets and roll each sheet into a tight roll. Roll it to the desired length on the table lightly spritz by flour. Twist challah as you like and place it on a greased sheet or in the form of bread and leave it to proof.

4. Lubricate challah by egg after 15 minutes of proof in humid chamber (28-30°С) and continue to proof it for 15 more minutes. By the end of proofing challah will triple in size. Lubricate challah by egg once again, sprinkle by flavored sugar (and nuts, if you wish) place in pre-heat oven to 390°F. Bake for 25 minutes.

5. Challah is ready!