You are here

Classic Egg Challah - Part 3 : Braiding 1, 2 and 3 Strands

  Flour 12 Cup (192 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1 1⁄2 Tablespoon
  Rapid rise yeast 4 Tablespoon (4 Packages)
  Eggs 6
  Canola oil 1 Cup (16 tbs)
  Water 3 1⁄2 Cup (56 tbs)
  Vanilla extract 2 Tablespoon

1) Pour some flour on the surface.
2) Roll the dough into one big strand applying more pressure on the left hand.
3) Roll the dough in a circle as shown in the video.
4) Then place it on the baking pan.
5) Brush some egg wash over the dough.
6) Next is the two braid style.
7) Divide the dough into 2 halves and make 2 balls.
8) Roll each part of the dough and make 2 long strands.
9) Then braid the 2 strands as shown in the video.
10) Put it on the banking pan and apply some egg wash over it.
11) Similarly do the 3 strands braiding as shown in the video.
12) Then place it over the banking pan and apply some egg wash over it.
13) Set them aside till it doubles in size.
14) After it doubles in size it will be baked.

Recipe Summary

Difficulty Level: 
This is the review of Part 3 of the video. In this part the Chef shows braiding with 1, 2 and 3 strands. These are the different styles of braiding and are explained step by step in the video.

Rate It

Your rating: None
Average: 4.1 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8731 Calories from Fat 2413

% Daily Value*

Total Fat 273 g420.5%

Saturated Fat 28.6 g143.1%

Trans Fat 0.9 g

Cholesterol 1268.9 mg423%

Sodium 9203.3 mg383.5%

Total Carbohydrates 1324 g441.2%

Dietary Fiber 53.1 g212.4%

Sugars 160 g

Protein 216 g431.4%

Vitamin A 29.2% Vitamin C 0.3%

Calcium 43.3% Iron 473.2%

*Based on a 2000 Calorie diet

Classic Egg Challah - Part 3 : Braiding 1, 2 And 3 Strands Recipe Video