This Challah Recipe Tastes Just Like Churros | The Nosher

Step 1

Dissolve the yeast in the water with the 1 tsp sugar. Stir well and leave for 10-15 minutes to ensure that it foams. If it foams, the yeast is active and you’re good to go. If it doesn’t, simply try another packet or type of yeast.

Step 2

In a large bowl, beat the eggs, then add the salt, sugar, and oil and beat again. Add the foamy yeast mixture and mix well.

Step 3

Add the flour, one cup at a time. Mix well, first with a large spoon or fork, then work it in with your hands.

Step 4

Knead aggressively for about 15 minutes, until it is very smooth and elastic. I like to “smack” the dough onto my working surface as a fun kneading technique. If the dough feels too sticky, add more flour.

Step 5

Pour a small amount of oil into the bowl and turn the dough so that it’s greased evenly.

Step 6

Cover the bowl with plastic wrap or a damp towel and leave in a warm place to proof for 2-3 hours, or until the dough has doubled in size. You can tell it’s done proofing if, when you poke the dough with your finger, the indent remains and it does not bounce back.

Step 7

Once the dough has doubled in size, knead it a second time. At this point, you can either divide into two pieces to make two loaves, or move forward with the dough as one large loaf.

Step 8

Braid challah into desired shape and place on a baking sheet lined with parchment paper. Make sure there is adequate room for the dough to expand.

Step 9

Cover dough in plastic wrap and leave in a warm place to rise for about one hour, or until it’s doubled in size. You can use the proof-ready tip again: Poke it with your finger, and if it leaves an indent it’s ready.

Step 10

Brush the bread with the remaining egg whites and sprinkle cinnamon-sugar mixture all over. Coat lightly or generously, depending on personal preference.

Step 11

Bake in a preheated 390 degree F oven for 25-30 minutes. If you’re unsure if they’re done baking, tap the bottoms: If they’re baked, the bread will sound hollow.