Anyway, my 20th birthday was on Friday so obviously it was time to make a birthday challah. And nothing screams birthday quite like funfetti.
3/4 cup of water
3 tbsp sugar
2 tsp active dry yeast
1 1/4 tbsp honey
3 jumbo eggs: 2 for dough and 1 for egg baste
1/4 cup vegetable oil
2 tsp vanilla extract
4 cups flour
1 1/4 tsp salt
Mix the eggs, vegetable oil, and vanilla extract together in a separate bowl and then add to the large bowl.
Start off by adding 2 cups of flour. Be sure to mix the ingredients as you add the flour. Add the salt after the first 2 cups of flour, followed by the rest of the flour.
Knead the ingredients with your hands and then form into a ball. Place the ball back into the large bowl and cover with saran wrap. Let the dough rise for at least an hour, or until the dough has doubled in size.
This week we did a 5 strand challah but feel free to do any braid you want. Then let it sit for about 20 minutes so that the dough can continue to rise. We got impatient and only waited 10 minutes which I think is why the challahs stretched so much in the oven. Butter the cookie sheet while you wait. After placing the challah on the buttered sheet, baste the challah with the remaining egg. The egg should be previously mixed with a fork. We added sprinkles on top of the baste but you don't have to.