Peter Reinhart's Challah Dough Recipe

A community recipe by jtcw

Not tested or verified by Nigella.com

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Introduction

I used this recipe to make cinnamon buns. I love it's rich and soft texture.

Ingredients

Serves: 8

2¼ cups lukewarm water
1½ teaspoons yeast
10 egg yolks (between 8 and 10 depending on weight)
5 tablespoons vegetable oil
6 tablespoons sugar (or half a tablespoon of honey or agave nectar)
1 tablespoon vanilla extract (optional)
7½ cups unbleached bread flour
2½ tablespoons salt (or 4 teaspoons of coarse kosher salt)
1 egg white (or a whole egg - for egg wash)
2 tablespoons water (for egg wash)
2 tablespoons poppy seeds (or sesame seeds or a combination, for garnish - optional)
cinnamon sugar
1 ounce superfine sugar
3 ounces brown sugar
1 tablespoon cinnamon

Method

Peter Reinhart's Challah Dough Recipe is a community recipe submitted by jtcw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Do Ahead

Combine water and yeast in mixing bowl. Stir with whisk to dissolve. Add egg yolks, oil, sugar, and vanilla and whisk lightly to break up the egg yolks, then add the flour and salt.

If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for about 2 minutes. The dough should be coarse and shaggy. Let the dough rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed, or continue to mix by hand using a large, wet spoon, for 4 minutes.

Transfer to a lightly floured work surface and knead for 1 to 2 minutes, adding more flour as needed to prevent sticking.

Form dough into a ball, place in a clean, lightly oiled bowl and cover with plastic wrap.

Immediately refrigerate the dough overnight or for up to 4 days. It will double in size as it cools.

On Baking Day

Remove dough from the fridge about 2 hours and 10 minutes before you plan to bake.

Divide the dough in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.

Transfer to a lightly floured work surface. Roll each ball into a 12x15 inch rectangle. The dough should be between Â¼ and Â½ inch thick.

Make cinnamon sugar by whisking cinnamon into sugar. Brush the surface with melted butter leaving a Â¼-inch border. Sprinkle raisins, chopped nuts or both. Roll up the dough from the bottom to the top, to form a tight log.

Cut the log into 1-inch thick slices and place them on a sheet pan or two round cake pans lined with parchment paper, placing the rolls about 1 Â½ inches apart. Mist the tops with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells and the buns begin to expand into each other.

About 15 minutes before baking, preheat the oven to 350F (177C).

Bake for 10 minutes, then rotate the pan and bake for another 5 to 15 minutes, until the buns are a rich golden brown.