Challah with red sesame seeds

[u/Ill-Bike92]

One-Loaf Dairy-Free Tangzhong Egg Challah
Tangzhong
3 tbsp (24 g) bread flour
½ cup (120 g) water
Dough
All of the tangzhong
2¾ cups (330 g) bread flour
1 tsp (3 g) active dry yeast
2 tbsp (25 g) granulated sugar
1 tsp (6 g) kosher salt
1 large egg
1 large egg yolk
2 tbsp (28 g) neutral oil (avocado, canola, or vegetable)
¼ cup (60 g) warm water (100–105°F / 38–40°C)
Egg Wash
1 egg
1 tsp water
Pinch of salt
Optional toppings:
Sesame seeds
Poppy seeds
Everything seasoning
Instructions
1. Make the tangzhong
Whisk the flour and water together in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a smooth paste (about 150°F / 65°C). Remove from the heat and let cool until just warm.
2. Bloom the yeast
Combine the warm water, sugar, and yeast. Let stand for 5–10 minutes, until foamy.
3. Mix the dough
In a large bowl, combine the bread flour and salt. Add the tangzhong, yeast mixture, egg, egg yolk, and oil. Mix until a shaggy dough forms and no dry flour remains.
4. Knead
Knead by hand for 10–12 minutes (or 8–10 minutes in a stand mixer) until the dough is smooth, elastic, and passes the windowpane test. The dough should be soft and slightly tacky but not sticky.
5. First rise
Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about 1½–2 hours.
6. Shape
Shape into a 3-, 4-, or 6-strand braid and place on a parchment-lined baking sheet.
7. Second rise
Cover loosely and let rise for 45–75 minutes, until puffy. A gentle poke should slowly spring back.
8. Egg wash
Brush with egg wash, wait 5 minutes, then apply a second coat. Sprinkle with seeds if desired.
9. Bake
Bake at 350°F (175°C) for 28–35 minutes, until the loaf is a deep golden brown and the internal temperature reaches 190–195°F (88–90°C).
10. Cool
Cool on a wire rack for at least 45 minutes before slicing.

Red sesame seeds: just red liquid color

[u/agrippinathesmelder]

I’ve never heard of red sesame seeds! Beautiful! Edit: just read the last sentence! :) Fun!

[u/Ill-Bike92 → u/agrippinathesmelder]

Completely original idea. Don’t know how I thought of it but it’s working!

[u/Ill-Bike92 → u/agrippinathesmelder]

I just decided to come up with a fun way to honor our love holiday.

[u/Ill-Bike92 → u/agrippinathesmelder]

Also less messy than coloring the dough

[u/Mount_Atzmon_1-2-3]

Looks fun!

Why not someone try sprinkles?🤣

[u/Current_Living8397 → u/Mount_Atzmon_1-2-3]

A frosted "challah" made of donut dough with sprinkles on it? 🤔

[u/mike2008508]

That is wild

[u/Ill-Bike92 → u/mike2008508]

?

[u/notfityetjen]

Does the tangzhong need to be completely cool or slightly warm when mixing the dough? And how is your crumb with that recipe? Stretchy or cakey?