- 250ml (1 cup) warm water
- 10g yeast
- 5 egg yolks
- 30ml (2 tbsp) vegetable oil
- 60ml (¼ cup) sugar
- 550g flour
- 5ml (1 tsp) salt
- 1 egg, beaten, for egg wash
Combine the water and the yeast in a bowl.
Add the egg yolks, oil and sugar and mix well.
Add the flour and salt, and mix until a dough forms. Turn out onto a floured work surface and knead until the dough is smooth and elastic, 10 minutes.
Place in an oiled bowl and cover with plastic wrap. Allow to rise for 2 hours.
Punch down the dough then braid the challah and place on a greased baking tray. Cover loosely with plastic wrap and allow to rise for another 2 hours.
Pre-heat the oven to 180°C and brush the challah loaves with the egg wash.
Place in the oven and allow to bake until the loaves are golden brown and sound hollow when tapped, 45 minutes - 1 hour.
Remove from the oven and allow to cool.