The professional recipe. Shabbat jalot
This is a "gourmet" recipe that I like very much. The quantities given are for domestic use and will make two big braids, or one big double braid.
- Flour, 500 grammes
- Sugar, 30 grammes
- Oil, 3 tablespoons
- Salt, 7 grammes
- Eggs, 2
- Egg yolks, 2
- Bakery yeast, 10 grammes
- Lukewarm water, 200 c.c.
- 2 egg whites for glazing, and poppy or sesame seeds to garnish with
- Pre-heat the oven at 180 º and oil a baking tray
- Sift the flour at least twice and form into a volcano shape
- Lightly whisk the eggs with the yolks
- In a bowl mix together the yeast, the sugar and a tablespoon of flour, then add 100 cc water. Leave to rest for 10 minutes. The resulting mixture is called 'poolish'.
- Pour the egg mixture into the middle of the volcano, together with the oil, then blend.
- Add the yeast and blend. If the dough is too dry, gradually add as much water as necessary. Dilute the salt in the last trickle of water to add to the dough.
- Knead the dough until smooth. Leave to rest in a bowl, cover with a kitchen towel in a warm place. Leave to leaven until thrice its size.
- Cut the dough into six equal parts and knead each part into equal sized strands.
- Braid three by three, in order to get two braids. If you want to make one double braid, either braid the six strands, or unite the two braids at their ends, gluing them together with the beaten egg whites or introduce the ends of one braid into the final braiding of the other.
- Leave to rest the braid(s) on top of the oven to leaven again .
- Glaze with the beaten egg whites and sprinkle with poppy or sesame seeds.
- Bake for 30 minutes.
1 30-40 minutes, depending on the temperature and humidity of the room.