If you’re like me then every week, on Friday night, you enjoy a delicious Challah. Now, from time to time I like to try different types and shapes of Challah. Sometimes the same old, same old just doesn’t cut it! This week, I am sharing a pink challah recipe that is made with beet juice.
The trick of this recipe is to use beet juice instead of water. What’s great is that you can also use any challah recipe you like and know. The recipe here is based on my vegan challah. I switched the water quantity to beet juice and didn’t make it vegan since I brushed it with a beaten egg. In addition, I also skipped the dry fruit filling. I thought the pink color and beet flavor are the main thing here and didn’t want to add more flavors.
I used a store-bought beet juice. However, you can cook fresh beets in water and use the colored water but I preferred to go the easy way. Plus, I just like to beet juice anyway so it’s a win-win for me.
The recipe is pretty simple but it does take time to make because you need to let the dough rise, just like in any challah recipe.
This time I braided the dough using 4 strands, it's pretty easy (you can follow along in the video below) and the outcome of the challah is a bit higher. Some braids make a more flat look like the 5 strands I made in my sweet potato challah recipe. You can obviously braid with however many strands you want and shape the challah in any shape that you prefer.
For garnish, I sprinkled sesame seeds, but you can use any seeds or garnish you like or omit it completely.
Check out other challah recipes on my blog:
Basic Sweet Challah
Whole Wheat Challah
Sweet Potato Challah
Vegan Challah (Water Challah)
Apple Cinnamon Rosh Hashanah Challah
The recipe yields 2 or 3 mini challah's
Let's get started baking this beautiful beet challah:
- 3½ cups all-purpose flour
- 1 tablespoon dry yeast
- ¼ cup sugar
- 1¼ cups beet juice
- 2 tablespoon olive oil
- 2 teaspoon salt
For brushing and garnish
- 1 egg beaten
- Handful sesame seeds
- In a stand mixer bowl, place all dough ingredients and knead for 4 minutes.
- If the dough is too dry and doesn’t come together, add 2-3 tablespoons of beet juice.
- Grease the bowl and create a ball from the dough.
- Let the dough rise for 2 hours, covered.
- Divide the dough to 2 or 3 (depending on how many challah's you want to make).
- Divide each part to 4 and roll strands.
- Braid the strands to the challah shape you want.
- Place the braided challah on a baking pan and let it rise again for 1 hour, covered.
- Heat the oven to 180°C / 350°F with the fan.
- Brush the challah with a beaten egg.
- Sprinkle sesame seeds.
- Bake for 25 minutes
- Cool at room temperature
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