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Ingredients
1000 g
Hallot de Shabbat de Stéphane Laik
- 1000 g flour
- 100 g sugar
- 1 cubes fresh yeast, crumbled
- 125 g oil
- 1 teaspoons salt
- 2 eggs
- 375 g warm water
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6
1h 50min
Preparation 1h 30minBaking/Cooking -
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medium
Preparation -
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Recipe is created for
TM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
- Mix for 3 - 5 minutes on dough mode
- Remove the dough from the bowl, roll into a ball and place in an oiled bowl covered with a towel and let it rise for 1 hour in a warm place
- Once doubled in size, form two plaited challots and place on a baking tray lined with parchment paper
- Let them rise another 30 minutes
- Once risen for the second time, gently brush with egg yolk and sprinkle with sesame seeds or poppy seeds
- Bake for 20 mins at 180°c
Add all the ingredients to the bowl
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Accessories you need
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Spatula TM5/TM6
buy now
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Tip
For individual challots, divide into 6 or 8 and bake for 12 - 15 minutes at 180°c
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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