Chalka is a sweet yeast braid.

This time we did not braid the baking in a traditional weave. We wanted sweet baking in the form of toast bread, about which in the near future... ( Rainbow Toast )

We used a cake mold measuring 30 x 11 cm.


500 g of fine flour

50 g coconut flour

300 ml coconut milk

50 g of coconut oil

30 g of fresh yeast

50 g of cane sugar

a pinch of salt

Ingredients for the crumble

40 g flour

25 g sugar

30 g butter

3 tablespoons of coconut shrims


1 egg, beaten to grease the cupcake


We slightly heat coconut milk, coconut oil and sugar (up to a maximum of 37 ° C) and dissolve the yeast in this warm solution.

Sift the flour into a bowl, make a hollow in which we pour our leaven with yeast. Add a pinch of salt and knead gently. Cover with a cloth to rise until it doubles in volume (about 1 hour).

During this time, knead the crumble ingredients until lumpy and set aside in the fridge.

When the dough has risen, gently knead it again and...

If we want traditional Challah, we divide it into three equal parts. Form a roll from each of them and make a braid, place it on a baking sheet lined with baking paper.

If we want sweet toast, put the dough into a cake mold lined with baking paper.

Cover the dough with a cloth and leave it to rise for about 30 minutes.

Preheat the oven to 180 ° C.

Sprinkle the risen challah with beaten egg, sprinkle generously with crumble and bake in a preheated oven for about 25-30 minutes.

Fresh and hot it is delicious but... even when it is dry it can be used for French toast. Coat the slices of dry challah in the egg mixed with milk and into the pan!

also check

Herbal and garlic yeast knots with marinara sauce


Buckwheat wheat rolls in milk


Homemade granola with cocoa, honey, coconut oil ...


Millet pudding with coconut milk, mango, kiwi and kaki



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