The recipe for sweet Halla by Éric Kayser
Éric Kayser explains how to braid the traditional Halla.
This delightful bread, somewhere between bread and brioche, is extraordinarily good when made following the rules of the art.
- 500g flour type 55.
- 10g salt.
- 50g sugar.
- 225g water.
- 1 egg (+ 1 for gilding).
- 50g sunflower oil (or olive oil if you prefer).
- 75g liquid sourdough
- 15g yeast.
- Sesame seeds for decoration (optional).
- Mixing bowl
- A brush
- A horn.
- Grid with parchment paper for baking.
- An electric mixer (optional).
- 1st rest: 20 minutes.
- 2nd rest: 20 to 30 minutes.
- Priming: 1h30.
- Baking: 25min at 220°C
The Recipe:
Start by adding all the liquids first: the egg, sourdough starter, yeast, oil, and water.
Mix until you have a homogeneous mixture.
With a mixer, mix for a few minutes on the first speed. By hand, mix thoroughly, ensuring the yeast is fully dissolved in the liquids.
Add the flour, placing the salt on one side and the sugar on the other. Mix everything together until you achieve a smooth dough.
With a mixer, mix for a few minutes on the second speed. By hand, “cut” the dough between your hands to build strength.
Flour your work surface and “cut” the dough for about 10 minutes. Finish kneading by incorporating air into the dough: throw, stretch, and turn it a quarter turn. The kneading is finished when the dough barely sticks to your work surface.
Shape the dough into a ball. Flour your mixing bowl. Let the dough rest for about 20 minutes.
Divide the dough into 100g portions. Pre-shape the portions into spindle shapes, ensuring the seams are well sealed. Let the portions rest for 20 to 30 minutes.
Reshape the portions into spindles, ensuring the seams are tightly sealed. Roll the spindles on your work surface with your hands to create long, rope-like shapes.
Braid the Hallot using three portions. Attach the ends closest to you. Braid by alternating the right strand to the middle, then the left strand to the middle, and so on until the end. Lightly flatten the ends. Return to the other end and finish the braid. Dust the tips lightly with flour.
Repeat the process with the other three portions.
If you wish to add sesame seeds, brush the braids with water using a pastry brush and generously sprinkle sesame seeds at this stage.
Let the braids proof for 1.5 hours.
Brush the braids with beaten egg.
Bake at 220°C for 25 minutes.
It’s time to share this marvel with your loved ones.
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