Description
When I was little, a lot of time spent in Jewish summer camps, and there Hal of course was compulsory on Friday for the holiday table. Don't know why, but I suddenly remembered and wanted exactly this. By itself, it turns out pretty neutral in taste. Always on the table near Khala stood with salt, and we ate challah, dipping it in salt. So who is don't like, just to give yourself the dough desired shade of flavor - sweet or savory. And if you use bread, it's good without any changes.
Ingredients
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Milk
0.75 cup
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Yeast
1.5 pack
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Sugar
2 Tbsp
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Salt
2 tsp
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Butter
50 g
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Chicken egg
2 piece
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Lemon juice
1 tsp
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Flour
3.5 cup
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Sesame
-
Mac
Cooking
[b]the Dough:[/b] In part warm milk add sugar and yeast, stir and leave for 15 minutes or until caps. Separately mix the remaining milk, lemon juice, salt, egg and melted butter. Pour in yeast mixture. Mix well.
Gradually add flour, constantly vimosewa. When the dough can be taken, place it on the table and knead it there, constantly adding flour. Thoroughly knead the dough for about 10 minutes. The batter should be smooth and elastic.
In a large pan pour the oil and spread across the bottom and the walls. To shift back the dough, break in oil and cover with foil. Put in a warm place for 1.5 hours.
That's the way it came.
[b]pony tail:[/b] to press down the Dough and divide into 3 equal parts.
From each to form a long sausage.
To braid of them tight pigtail and carefully stung the edge. Cover and put into heat for a further 25-35 minutes.
[b]Night:[/b] Lubricate the loose cannons with milk egg. Sprinkle with poppy or sesame seeds as desired. Send in a preheated 180 degree oven for 30-35 minutes (until it will turn brown)
To get, let stand for 5 minutes, then cover with a towel and leave for another 10 minutes.
[b]That's all!!![/b] [b]Bon APPETIT!!![/b]
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