What temperature do I bake challah buns at in Charlie?

180°C (355°F). Adjust the vents to keep it steady, because if Charlie runs too hot the outside browns before the inside is cooked. Bake the tray on the Cooking Rack for 25 to 35 minutes until golden brown.

How long should challah dough prove?

Until it doubles in size, twice. Prove the dough in a warm place before shaping, then prove the shaped rolls under a towel for about 40 minutes, or until doubled again. Full proving gives a soft, fluffy crumb.

Can I freeze challah buns?

Yes. Challah buns freeze well once they have cooled completely, sealed in an airtight bag. Thaw them and warm them through in Charlie or a low oven before serving with plenty of butter.

Can I use honey instead of sugar in challah buns?

Yes. The recipe uses 25g of sugar or honey, so either works to sweeten the dough. Finish the buns with an egg wash and a sprinkle of sesame seeds before baking for a golden, glossy top.

Outdoor Cooking & Charcoal Oven Recipes / Bake

Cooked in the Charlie Charcoal Oven

Challah Buns

Name: Challah Buns
Prep time: 20 min
Cook time: 35 min
Yield: 6 to 8 rolls
Cuisine: Jewish
Ingredients: 200g plain flour; 75g strong bread flour; 25g sugar or honey; 3g yeast; 4.5g salt; 105g water; 20g olive oil; 10g sesame seeds; 1 egg (for egg wash)

Soft, slightly sweet challah buns with golden tops and sesame seeds. Bake them in Charlie, then tear one open once it has cooled a little. Lovely with butter, or filled for lunch. The dough needs time, but the reward is a very good bun.

Jay PorterGuest chef, Breads From Around The World

Bake

Prep20 minutes plus proving

Cook35 minutes

Serves6 to 8 rolls

DifficultyMedium

Oven temperature180°C (355°F)

RackBaking tray on the Charlie Oven Cooking Rack

CharcoalHalf a football of good quality lumpwood charcoal

Ingredients

200g plain flour
75g strong bread flour
25g sugar or honey
3g yeast
4.5g salt
105g water
20g olive oil
10g sesame seeds
1 egg (for egg wash)

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven£5,950.00Choose your oven, Charlie Charcoal Oven
Stag British Premium Lumpwood Charcoal£96.50
Charlie Oven Cooking Rack£280.00
Charlie Oven Tongs 55cm£40.00

Method

Setting up Charlie

Load half a football of lumpwood charcoal into your Charlie Oven and light it.
Place the cooking rack inside and allow the oven to preheat.
Adjust the vents to maintain a consistent temperature of 180°C (355°F).

Combine all the dry ingredients (plain flour, strong bread flour, sugar or honey, yeast, and salt) in a bowl. Gradually add the water while mixing until a shaggy dough forms.
Knead the dough for about 10 minutes until it is smooth and elastic. Add the olive oil during kneading and continue until the dough has a silky texture.
Place the dough in a lightly oiled bowl, cover with a clean towel or cling film, and leave to prove in a warm place until it doubles in size.
Lightly dust your work surface with flour and turn out the dough. Weigh and divide into 3 equal portions. De-gas the dough by pressing gently, then roll each portion into an oblong shape and pinch the seams together.
Allow to rest for a few minutes, then roll each piece into strands about 20cm long. Shape the strands into rolls and place on a baking mat or parchment-lined tray.
Cover the rolls with a clean towel and leave to prove for 40 minutes, or until they double in size.
Brush the rolls with an egg wash and sprinkle with sesame seeds. Place the tray in the Charlie Oven and bake for 25 to 35 minutes, or until golden brown and cooked through.

Tips

Knead the dough thoroughly: the more you work it, the softer and fluffier the buns will be.
Make sure the dough has fully doubled in size before shaping for the best results.
A good egg wash gives the buns their beautiful golden colour.
Keep the oven vents adjusted to maintain a steady 180°C (355°F). Too hot and the outside will brown before the inside is cooked.
These buns freeze well. Allow to cool completely before freezing in an airtight bag.

More recipes

The cook

Jay Porter

Guest chef, Breads From Around The World

Jay Porter led our Breads From Around The World masterclass at Charlie, baking his way across four cuisines in a single session. From Georgian khachapuri to Turkish pide and soft challah buns, his recipes show what a charcoal oven can do with dough.

More recipes by Jay Porter

Frequently asked questions

What temperature do I bake challah buns at in Charlie?

180°C (355°F). Adjust the vents to keep it steady, because if Charlie runs too hot the outside browns before the inside is cooked. Bake the tray on the Cooking Rack for 25 to 35 minutes until golden brown.
How long should challah dough prove?

Until it doubles in size, twice. Prove the dough in a warm place before shaping, then prove the shaped rolls under a towel for about 40 minutes, or until doubled again. Full proving gives a soft, fluffy crumb.
Can I freeze challah buns?

Yes. Challah buns freeze well once they have cooled completely, sealed in an airtight bag. Thaw them and warm them through in Charlie or a low oven before serving with plenty of butter.
Can I use honey instead of sugar in challah buns?

Yes. The recipe uses 25g of sugar or honey, so either works to sweeten the dough. Finish the buns with an egg wash and a sprinkle of sesame seeds before baking for a golden, glossy top.