Eliott’s Hallots is a sweet, braided bread similar to traditional Challah.
Ingredients
For 3 hallots
- 1kg flour
- 125g of sunflower oil
- 100gr sugar
- 22gr salt (add for 2nd growing time)
- 27gr yeast
- 400g of warm water (more or less)
Directions
- On one side of your mixing bowl, place all the solid ingredients (flour, sugar, yeast). On the other side, add the liquid ingredients (oil and warm water).
- Mix the solids and liquids together until they form a dough.
- Let the dough rise for 1 hour and 30 minutes.
- After the first rise, braid the dough to form the hallots (or challahs).
- Let the braided dough rise again for 45 minutes, adding the salt at this stage.
- Brush the top of the braided dough with a beaten egg to give the bread a golden, shiny crust.
- Bake in a preheated oven at 180°C (350°F) for about 25 minutes until the bread is golden brown.
