I tried Tamar Ansh’s round braiding technique again, this time with Maggie Glezer’s Russian Challah recipe. The Russian Challah is like the Chernowitzer, but with half the oil and half the sugar (and almost half the yeast). It needs to be baked at a higher temperature (425 degrees), but I forgot and baked it 350 and the resulting challah was a bit drier than I would have liked. It made fabulous French toast, though.
And I am loving this shaping technique! The how to is on the Jewish Press website.
The recipe makes two challahs, or one challah (1 lb.) and two bulkelahs (Texas muffin sized jumbo rolls, about 8 ounces each).
Sending this to Yeastspotting!