1 vanilla sugar or 2 teaspoons vanilla extract - optional
3 3/4 cups wheat flour (cake, for yeast pastries or white bread)
1 flat teaspoon salt
1 egg for brushing
poppy seeds and sesame to sprinkle (or just one of them)
Preparation
In a large bowl, mix warm water with yeast. Add egg yolks (warmed, not straight from the refrigerator), oil, sugar and vanilla sugar. Mix with a fork beating the yolks. Add sifted flour and salt. Stir ingredients with a wooden spoon for 2 minutes. Then set aside for 5 minutes so the dough rests. Knead with a spoon for another 4 minutes. The dough can be kneaded with a mixer: in the first stage - slowly with a paddle, and in the second - with a hook on medium-low speed.
Place the dough on a flour-dusted work surface, sprinkle with flour from the top and work through for 1-2 minutes, adding a little more flour if needed, if the dough sticks. It should be soft, delicate and not stick. Form a ball and place it in an olive oil-greased large bowl. Cover with plastic wrap and place in the refrigerator overnight or for up to 4 days.
Remove the dough from the refrigerator and place on a flour-dusted work surface. Cut into 2 equal parts (2 loaves), divide each part into 5 equal parts. Roll each piece in your hands into a roll about 25 cm long.
Glue the rolls together at one end and start braiding them into a braid. Number the rolls from 1 to 5 starting from the left. Weave the braid according to the following rule: 1 over 3, 2 over 3, 5 over 2. Repeat until the end of the rolls, glue the ends.
Transfer the braid to a baking sheet lined with parchment paper. Brush the top of the roll with beaten egg mixed with 1 tablespoon water and set aside for 1 hour in a warm place without drafts to rise. Keep the remaining egg.
Brush again with egg and sprinkle with a mixture of poppy seeds and sesame. Set aside to rise for about 1/2 hour (for challah with fresh yeast) and 1 hour (for challah with dry yeast). Preheat the oven to 175-180°C. Place the challahs and bake for about 30-40 minutes until the top and bottom are lightly golden, and when tapped - it gives a hollow sound. Cool completely on a metal rack before slicing.
