Bread with hard boiled egg #holiday # Moroccan #bread #challa #beautiful #delicious #unique #fyp

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being versatile.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer omega-3s, while sunflower seeds are budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Cranberries add a tart flavor, while figs are often cheaper.

Sift 500 g of all-purpose flour into a bowl.

Add 1 tablespoon of instant dry yeast and 2 tablespoons of sugar, and mix on low speed with a hook attachment.

Gradually add 1/4 cup of neutral oil and 1 and 1/4 cup of lukewarm water, mixing until a soft, consistent dough forms.

Add 1/2 tablespoon of salt and mix on medium speed for 10 to 12 minutes until smooth and elastic.

Transfer the dough to a lightly floured surface and knead for about 1 minute.

Fold the dough from each corner to create a smooth ball and flip it over.

Coat a large bowl with 1 teaspoon of oil, place the dough face down, and cover it to prevent drying.

Let the dough proof until it doubles in size, about 1.5 hours.

Meanwhile, hard boil three eggs for about 8 minutes, then cool and dry them.

After the dough has risen, transfer it to a lightly floured surface and roll it into a log.

Cut about 300 g of dough for a medium-sized bread and divide the rest into five equal pieces for mini breads.

Flatten each piece of dough to release air bubbles, then shape them into balls.

Let the shaped balls rest for 10 minutes under plastic wrap.

Shape the larger bread by rolling it into a circle and placing three eggs in the center, creating strips to hold the eggs.

Use a rolling pin to flatten a piece of dough into a rectangle and cut 14 strips for the egg holder.

Place two strips in an 'X' pattern over each egg and secure them.

Transfer the shaped bread to a baking sheet lined with parchment paper and let it proof for 30 minutes.

For mini breads, roll small pieces of dough into thin ropes and secure them over the eggs.

Make 16 cuts on the mini bread and pair them together.

Prepare an egg wash by beating one egg with 1 tablespoon of water and brush it over the bread.

Sprinkle sesame seeds on top and bake at 380°F for 25 to 30 minutes for the large bread and 15 to 17 minutes for the mini breads.

Cool on a wire rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens