Challah with crumble

My rye sourdough fell off and Katarzyna gave me a bit of her wheat sourdough. I’ve fed it and when it’s grown I’ve baked challah. Well, in fact three challot, and I took one of them to Radom. I’ve strew them with a lot of crumble – that’s what we like most.

CHALLAH WITH CRUMBLE

1 cup wheat sourdough

1/4 cup warm water

1/2 cup milk

1 egg

1/3 cup sugar

1/2 tsp salt

1/4 cup vegetable oil

4 cup wheat flour ( if the dough sticks to your hands you can use more flour, but not more than…)

1 egg for grease dough

Crumble:

50 g soft butter

1/3 cup sugar

wheat flour

Mix milk with water. In the bowl mix together: egg, water with milk (that mixture you’ve prepared), sourdough, olive oil, salt and sugar. While mixing it pour into the flour – slowly, little by little (‚little’ is about 1/2 cup). After adding whole flour make the dough until it’s soft and elastic. Leave to grow, until it’s twice bigger than it was. When the dough is ready, make it for a while and form 8 rollers. Make two challot, each one from 4 rollers. Leave your ready challot to grow. While they growing make the crumble. Grind the butter with sugar and add as much flour as it needs to become big crumbles. Grease challot with egg and sprinkle with crumble. Bake them in 190 degrees for about 50 minutes. They should be nice and gold colour.

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