Polish Chałka (Braided Egg Bread) (Wersja do druku)
Soft, glossy Polish braided egg bread with a rich buttery crumb, best torn warm and spread thick with butter.
# Składniki:
For the dough
01 -
4 cups (500 g) all-purpose flour, plus more for kneading
02 -
2 1/4 teaspoons (7 g) instant yeast
03 -
1/3 cup (65 g) granulated sugar
04 -
1/2 teaspoon salt
05 -
1 cup (240 ml) whole milk, warmed to lukewarm
06 -
3 large egg yolks
07 -
1 large egg
08 -
6 tablespoons (85 g) unsalted butter, softened
For the egg wash & topping
09 -
1 large egg yolk
10 -
1 tablespoon milk
11 -
1 tablespoon poppy seeds (optional)
# Przygotowanie:
01 -
Warm the milk until lukewarm, whisk in the sugar and yeast, and let sit until foamy, 8-10 minutes.
02 -
Whisk in the egg yolks and egg, then add the flour and salt and mix until a shaggy dough forms. Work in the softened butter a tablespoon at a time.
03 -
Knead 8-10 minutes by hand or mixer until smooth, elastic, and only slightly tacky.
04 -
Cover and let rise in a warm spot until doubled, about 1 to 1.5 hours.
05 -
Punch down the dough, divide into 4 equal pieces, and roll each into a 14-inch rope, tapering the ends.
06 -
Pinch the ropes together at the top and braid over-under down the length, then pinch and tuck the ends underneath.
07 -
Let rise until puffy, about 45 minutes, brush twice with egg wash, scatter with poppy seeds, and bake at 350°F (175°C) for 25-30 minutes until deep golden.
# Uwagi:
01 -
Best enjoyed the day it's baked, still slightly warm.
02 -
The dough can rise overnight in the fridge for a make-ahead schedule.