Golden, Soft, and Perfectly Fluffy Sweet Bread

This recipe was part of our Breads From Around The World Masterclass with Jay Porter
Prep Time: 20 minutes (plus proving time)
Cook Time: 25–35 minutes
Serves: 6–8 rolls
These Challah Buns are soft, golden, and slightly sweet, making them perfect for any occasion. With a light sesame topping and fluffy interior, they’re a crowd-pleasing favourite for treats and celebrations.
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
Instructions
Step 1 – Prepare the Charlie Oven
- Load lumpwood charcoal (about half a football-sized amount) into your Charlie Oven and light it.
- Preheat the oven to 180°C / 356°F, adjusting the vents to maintain a consistent temperature.
Step 2 – Make the Dough
- Combine all the dry ingredients (plain flour, strong bread flour, sugar/honey, yeast, and salt) in a bowl.
- Gradually add the water while mixing until a shaggy dough forms.
- Knead gently for 2 minutes, then continue kneading for 8–10 minutes by hand or in a mixer until the dough is smooth and elastic.
Step 3 – First Prove
- Shape the dough into a ball and place it 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.
Step 4 – Shape the Rolls
- Lightly dust your work surface with flour and turn out the dough.
- Weigh the dough and divide it into 3 equal portions.
- De-gas the dough by pressing it gently, then roll each portion into an oblong shape and pinch the seams together.
- Allow the dough portions to rest for a few minutes, then roll each piece into strands about 20cm long.
Step 5 – Shape and Final Prove
- Shape the strands into rolls and place them on a baking mat or parchment-lined tray.
- Cover the rolls with a clean towel and leave them to prove for 40 minutes, or until they double in size.
Step 6 – Bake the Challah Buns
- Brush the rolls with an egg wash and sprinkle with sesame seeds.
- Place the tray in the Charlie Oven and bake for 25–35 minutes, or until the rolls are golden brown and cooked through.
