Baker Without Borders

Ingredients

Dough

• 4 cups all-purpose flour or bread flour, divided
• 4 1/2 teaspoons instant yeast
• 1/4 cup granulated sugar
• 2 teaspoons salt
• 1 cup warm water
• 1/2 cup olive oil or neutral vegetable oil (see note)
• 2 eggs, room temperature

Directions

1. In a large mixing bowl, combine 2 cups flour, salt, sugar, and yeast.
2. Add warm water, oil, and eggs, stirring until smooth
3. Add remaining flour one half-cup at a time, until a soft, shaggy dough comes together.
4. Knead until smooth and elastic. If you are preparing your challah in advance, i.e. planning to let it rise overnight or for many hours during the day, less kneading is necessary; just knead a few times until the dough fully comes together and is smooth.
5. Place challah in a large oiled bowl. Cover with plastic wrap and let rise in a warm spot for at least 45 minutes. (If letting rise overnight – which yields optimal flavor and texture – place bowl in the refrigerator, then remove and warm to room temperature before shaping.)
6. While dough is rising, prepare nutella: break chocolate bar into pieces and combine in a mini food processor or blender with hazelnuts, sugar, and one tablespoon of coconut oil. If using 1 cup of hazelnuts for a stronger flavor, use two tablespoons of coconut oil. Process or blend until smooth. Set aside.
7. Line a baking sheet with parchment paper or dust baking sheet with flour.
8. When challah dough has doubled in size, transfer to floured work surface. Divide into 6 equal pieces. Stretch each piece into a rectangle and spread a thin layer of nutella over the surface.
9. Roll each rectangle, lengthwise, into a strand; some nutella may poke through. Shape into a round challah as seen in the video below.
10. Transfer to prepared baking sheet. Cover with plastic wrap or a dish towel. Let rise in a warm spot until nearly doubled size, around 20 minutes. (For an optimal proofing , i.e. rising, spot: heat oven to 200 degrees, turn off the oven, then place covered bowl inside to proof.)
11. If loaf is proofing in the oven, remove it. Preheat oven to 375 degrees F. If desired, whisk egg and water, then brush challah with a thin layer of egg wash for a shiny crust.
12. Bake for 30 minutes (more or less, depending on your oven) until golden brown. When ready, the bread will sound a bit hollow when tapped. Transfer to a cooling rack. The loaf will continue to cook as it cools. Serve once nearly cooled. Store leftovers in a ziploc bag or airtight container at room temperature.

Notes

• For a bold, fruity flavor, use olive oil in the challah dough. For a neutral flavor, try avocado oil or another vegetable oilt.
• To prepare challah rolls, dive dough into about eight pieces. Stretch each piece into a rectangle, and spread with babka. Roll into strands, then twist into a coil. Baking time: around 20 minutes (more or less depending on your oven.)
• To prepare babka loaves, divide challah dough into two equal portions. Roll out each portion into a rectangle. Sprinkle dough generously with cinnamon, then spread with nutella. Roll up lengthwise, as with a cinnamon roll or jelly roll. Place seam side down in parchment-lined loaf pans. Baking time: around 30 minutes, though it depends on your oven.