Shared by Alissa Timoshkina
Shared by Alissa Timoshkina
Traditional Challah with Poppy Seeds
Yield: 4-6 servingsTime: 1 hour 45 minutes, plus proofing time
Traditional Challah with Poppy Seeds
Yield: 4-6 servingsTime: 1 hour 45 minutes, plus proofing timeFamily Journey
Simferopol, UkraineLuhansk, UkraineOmsk, Russia
Luhansk, UkraineOmsk, RussiaRishon LeZion, Israel
London
“This recipe lived in our family cooking notebook for decades, passed down from one generation to the next for 40 years now. It is known as ‘the Jewish Buns,’” shares cookbook author Alissa Timoshkina. Her great-grandmother Rosalia made them as pleated round buns or mini challahs. “Here I have tweaked it a little to turn it into the more classic ‘Two Challahs’ recipe for Shabbat,” she adds.
Serve them alongside her Shabbat menu of chicken with prunes, beetroot with pickled cucumbers salad, and a Ukrainian tovchanka, a potato and bean mash with poppy seeds.
Cooking notes: Proofing times vary based on temperature and yeast. Make sure the dough has truly doubled in size before moving on. An overnight proof in the fridge is recommended because slow, cold fermentation develops deeper flavor and improves texture. And don’t rush the second rise. To check if it’s ready, gently poke the dough, it should slowly bounce back. If it springs back immediately, it needs more time.
Read more about Alissa’s family in “From Crimea to London: Two Shabbat Celebrations 100 Years Apart.”
Ingredients
- 1 packet (7 g) active dry yeast
- 1 tablespoon (21 g) honey
- 1¼ cups (300 ml) lukewarm water
- 6 cups (750 g) all purpose flour, plus extra if needed
- 2 teaspoons (12 g) kosher salt
- 3 eggs, beaten (plus 1 more for egg wash)
- 3½ tablespoons (50 ml) neutral oil, plus more
- Poppy or sesame seeds, for decoration (optional)
Preparation
Step 1
In the bowl of a stand mixer, dissolve the yeast and honey in the lukewarm water. Let stand for 10–15 minutes, until frothy.
Step 2
Attach the dough hook. Add the flour, salt, three beaten eggs, and oil. Mix on low speed for 2 minutes, until a shaggy dough forms, then increase to high speed and knead for 5 minutes.
Step 3
Transfer the dough to a lightly floured surface and knead a few times, until smooth and elastic. If the dough is too sticky, add a little more flour.
Step 4
Lightly oil a bowl and coat the dough with a thin layer of oil. Cover the bowl and let rise in a warm place for 1½–2 hours, or until doubled in size. Alternatively, refrigerate the dough overnight for a slow rise.
Step 5
Punch down the dough and divide it into 6 equally sized pieces. Roll each portion into a tight ball. Cover the balls lightly with plastic wrap and let them rest for 10 minutes.
Step 6
Working with the first dough ball, roll it out on a lightly oiled surface into an 11x8-inch rectangle. Starting from the long side, roll the dough tightly into a log. This will create tension and layers, helping the challah bake high and plump. Set aside and cover with plastic wrap. Repeat with the remaining dough balls to form six logs.
Step 7
Working with the first log, roll it with your hands from the center outward into a 16–18-inch strand. For a plumper challah, keep the center slightly thicker and taper the ends.
Step 8
Braid three strands together to form one 3-strand challah. Repeat with the remaining three strands to make a second loaf.
Step 9
Place the braided loaves on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for about 1 hour, or until doubled in size.
Step 10
Preheat the oven to 350°F. Beat 1 egg with a splash of water and brush over the loaves. After 5–10 minutes, brush on a second layer of egg wash and sprinkle with seeds (if using). Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.
Step 11
Cool on a wire rack and serve.
