Honey Spelt Challah For A Sweet New Year – Peas, Love & Carrots

Name: Honey Spelt Challah For A Sweet New Year – Peas, Love & Carrots
Total time: 60 min
Ingredients: 2 heaping Tbsp. yeast; 3/4 sugar; 4 c water; 1 cup oil; 4 eggs; 1 Tbsp. vanilla extract; 1/2 cup honey; 3/4 cup sugar; 2 Tbsp salt; 2 kilo + 2-3 c flour (depending on how humid your kitchen is you may need more or less. The more humid, the more flour.); I like wrap my challah individually in tin foil.; If I make them on Friday, I leave out what I need for shakos, but another day I make them, even Thursday, I freeze.; Remove from freezer a few hours before serving.; Place wrapped challah on the plata or in the oven to reheat with the rest of your food!; Serve warm and enjoy!; Make sure the all the dough is covered with the Saran Wrap to prevent air from drying it out.; I like to let my dough rise a few times for a fluffier challah. Let it rise completely, punch it down and then let it rise again. Do this at least one time, and up to three or four times!; – Everything spice; – Egg wash and then a sprinkle of sugar; -Minced garlic, parsley and chilli flakes; -Crumb topping ( 2 c flour, 1&1/2 c sugar, 1/4 tsp salt, 1/8 tsp cinnamon, a scant 1/2 c canola oil: mix together to form crumbs. if too dry add oil little by little.)

peaslovencarrots.com

Obsessed with my new Bosch mixer. Decided to create a brand new recipe at the busiest time of year. Am I crazy.

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Ingredients

2 heaping Tbsp. yeast
3/4 sugar
4 c water
1 cup oil
4 eggs
1 Tbsp. vanilla extract
1/2 cup honey
3/4 cup sugar
2 Tbsp salt
2 kilo + 2-3 c flour (depending on how humid your kitchen is you may need more or less. The more humid, the more flour.)
I like wrap my challah individually in tin foil.
If I make them on Friday, I leave out what I need for shakos, but another day I make them, even Thursday, I freeze.
Remove from freezer a few hours before serving.
Place wrapped challah on the plata or in the oven to reheat with the rest of your food!
Serve warm and enjoy!
Make sure the all the dough is covered with the Saran Wrap to prevent air from drying it out.
I like to let my dough rise a few times for a fluffier challah. Let it rise completely, punch it down and then let it rise again. Do this at least one time, and up to three or four times!
– Everything spice
– Egg wash and then a sprinkle of sugar
-Minced garlic, parsley and chilli flakes
-Crumb topping ( 2 c flour, 1&1/2 c sugar, 1/4 tsp salt, 1/8 tsp cinnamon, a scant 1/2 c canola oil: mix together to form crumbs. if too dry add oil little by little.)