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Restaurants›Wise Sons Jewish Deli 24th Street›Hand-braided Challah Recipe

Hand-braided Challah Recipe

Name: Wise Sons Jewish Deli 24th Streets Hand-Braided Challah Recipe
Cook time: 4 h
Total time: 4 h
Yield: 24 servings
Cuisine: Jewish
Ingredients: 8 cups all-purpose flour; 2.5 tbs instant yeast; 0.75 cups granulated sugar; 2 tsp fine sea salt; 6 to taste large eggs; 1 cups warm water; 0.5 cups vegetable oil (or neutral oil); 0.25 cups honey; 1 to taste egg yolk (for egg wash); 1 tsp cold water (for egg wash); 2 tbs poppy seeds or sesame seeds (optional); 2 lbs sliced smoked salmon (lox or nova); 3 cups plain cream cheese; 0.5 cups heavy cream (for whipped shmear); 2 tbs fresh dill, chopped; 3 each tomatoes, sliced; 2 each salted cucumbers, thinly sliced; 6 each red radishes, thinly sliced; 1 each red onion, thinly sliced into rings; 0.25 cups capers, rinsed; 2 each lemons, cut into wedges; 1 tbs coarse kosher salt (for cucumbers); 2 tbs white vinegar (for cucumbers); 12 each assorted bagels (halved); 8 cups seasonal sliced fruit (melon, berries, grapes); 1 loaf chocolate babka, sliced; 1 loaf cinnamon babka, sliced; 24 each assorted rugelach; 24 each chocolate chip cookies; 2 liters hot drip coffee (brewed)

Inspired by Wise Sons Jewish Deli 24th Street

Time4h

Serves24

Assorted bagels, sliced smoked salmon served with whipped plain shmear, tomato, salted cucumber, red radish, red onions, capers, and lemon wedges. Seasonal sliced fruit, chocolate & cinnamon babka, assorted rugelach & chocolate chip cookies. Hot drip coffee, iced coffee, hot tea, orange juice.

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Ingredients

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Hand-Braided Challah

8 cups 00 bread flour

2 1/2 tbs instant yeast

3/4 cups granulated sugar

2 tsp fine sea salt

6 to taste Large eggs

1 cups warm water

1/2 cups vegetable oil (or neutral oil)

1/4 cups Honey

1 to taste egg yolk (for egg wash)

1 tsp cold water (for egg wash)

2 tbs poppy seeds or sesame seeds (optional)

Smoked Salmon & Accompaniments

2 lbs sliced smoked salmon (lox or nova)

3 cups plain cream cheese

1/2 cups heavy cream (for whipped shmear)

2 tbs fresh dill, chopped

3 each tomatoes, sliced

2 each salted cucumbers, thinly sliced

6 each red radishes, thinly sliced

1 each red onion, thinly sliced into rings

1/4 cups capers, rinsed

2 each lemons, cut into wedges

1 tbs coarse kosher salt (for cucumbers)

2 tbs white vinegar (for cucumbers)

Baked Goods & Fruit (assorted service items)

12 each assorted bagels (halved)

8 cups seasonal sliced fruit (melon, berries, grapes)

1 loaf chocolate babka, sliced

1 loaf cinnamon babka, sliced

24 each assorted rugelach

24 each chocolate chip cookies

Beverages (service amounts)

8.45 cup (2 liters) hot drip coffee (brewed)

4 1/4 cup (1 liters) iced coffee (brewed and chilled)

24 bags hot tea (assorted)

8.45 cup (2 liters) Orange juice

Method

Hand-Braided Challah

Make the dough

In the bowl of a stand mixer fitted with a dough hook, whisk together 4 cups of the flour, instant yeast, sugar, and salt. In a separate bowl, whisk 3 large eggs, warm water, oil, and honey until combined. With the mixer on low, add the wet mixture to the dry. Mix until incorporated, about 2 minutes.

Develop dough

Gradually add remaining flour, 1/2 cup at a time, mixing on low until a soft, slightly sticky dough forms that pulls away from the bowl (you may not need all flour). Increase speed to medium and knead for 6–8 minutes until smooth and elastic. The dough should be pliable and slightly tacky but not overly sticky; add up to 2 tbs more flour if necessary.

First rise

Lightly oil a large bowl. Shape dough into a ball, place in the bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.

Portion and braid

Punch down dough gently and turn onto a lightly floured surface. Divide dough into three equal pieces for a 3-strand loaf (or six pieces for two loaves). Roll each piece into ropes about 14–16 inches long. For a classic 3-strand challah, pinch ends together and braid, tucking ends under. Repeat for additional loaves.

Second rise

Place braided loaves on parchment-lined baking sheets. Cover loosely with lightly greased plastic or a clean towel and let rise until puffy and nearly doubled, 45–60 minutes.

Egg wash and seeds

Preheat oven to 350°F (175°C). Whisk together 1 egg yolk and 1 tsp cold water. Gently brush the risen loaves with egg wash, taking care not to deflate. If desired, sprinkle poppy or sesame seeds evenly over the tops.

Bake

Bake in the preheated oven for 25–32 minutes, rotating pans halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the loaves brown too quickly, tent loosely with foil for the last 10 minutes.

Cool

Remove loaves to a wire rack and cool at least 1 hour before slicing so crumb sets. For service, slice as desired and arrange on platters.

Smoked Salmon & Accompaniments

Prepare whipped shmear

Place 3 cups plain cream cheese and 1/2 cup heavy cream in a medium mixing bowl or the bowl of a stand mixer. Whip on medium speed until smooth and lighter in texture, 1–2 minutes. Fold in 2 tablespoons chopped fresh dill and adjust seasoning to taste with a pinch of salt and fresh ground black pepper. Transfer to a chilled serving bowl and keep refrigerated until service.

Salt cucumbers (quick)

Cut 2 cucumbers into thin slices. Place slices in a colander and toss with 1 tablespoon coarse kosher salt. Let sit for 10–15 minutes, then gently squeeze to remove excess liquid and rinse briefly under cold water. Pat dry and toss with 2 tablespoons white vinegar. Refrigerate until service.

Prepare vegetables and garnishes

Thinly slice 3 tomatoes, 6 radishes, and 1 red onion into rings. Arrange tomato slices, cucumber slices, radish slices, and red onion rings on a platter. Place 2 cups (approx.) smoked salmon on a chilled platter, fanning slices so guests can take pieces easily. Add 1/4 cup rinsed capers in a small bowl and 2 lemons cut into wedges on the platter.

Arrange service

Near challah and bagels, place the whipped shmear, smoked salmon platter, and vegetable/garnish platter. Provide small spoons for capers and butter knives or spreaders for the shmear. Keep smoked salmon chilled on a tray with ice or in a cooler until service to maintain food safety.

Baked Goods & Fruit (assorted service)

Slice chocolate and cinnamon babka into serving-size pieces. Arrange sliced babka, assorted rugelach, chocolate chip cookies, and halved bagels on separate platters. Place seasonal sliced fruit in a large bowl or on a platter, keeping berries and delicate fruit on top. Label items if desired.

Warm bagels slightly (optional) in a low oven (250°F/120°C) for 8–10 minutes wrapped in foil just before service, then transfer to platters.

Beverages (service)

Brew hot drip coffee and hot tea according to equipment instructions; keep coffee warm in carafes. Brew extra coffee and cool for iced coffee; chill and place over ice with an optional simple syrup available. Chill orange juice and place in pitchers or beverage dispensers. Provide cups, ice, sweeteners, milk/cream, and stirrers at the beverage station.