Saint Lucia Challah
 
 
A cultural mash-up of eggy, rich Challah bread, flavoured with Saffron and studded with rum-soaked raisins in the style of traditional St Lucia buns.
Author:
Serves: 1 loaf.
Ingredients
  • 1 pinch saffron
  • ¾ cup (185ml) warm water
  • 1 tbsp dried yeast
  • ¼ cup sugar + 2 tsps
  • ⅓ cup raisins
  • 2 tbsp rum (optional)
  • 3 cups (450g) plain flour
  • 2 eggs + 1 extra, for egg wash
  • ⅓ cup oil (I used canola, but any flavourless oil will work)
Instructions
  1. Place the saffron, water, yeast and 2 tsps of sugar into a small jug and stir to dissolve. Set aside for 10 minutes to activate.
  2. Place the raisins and rum into a small saucepan and bring to the boil, then turn off the heat. Alternatively, place in a microwave safe bowl and zap them on high for 30 seconds.
  3. Place the remaining sugar and flour into the bowl of a stand mixer fitted with the dough hook. When the yeast mixture has activated, add that to the flour, along with the soaked raisins, eggs and oil.
  4. Work on a low speed for 7-10 minutes or until the dough is smooth and elastic. It's a damp dough, but it should be climbing the dough hook. If it's too wet, add up to a cup of extra flour.
  5. Cover the bowl with cling wrap and set aside to rise for 1-2 hours or until doubled in size.
  6. Knock the dough down, and turn it out onto a floured surface. Split the dough into three pieces and roll each piece out into a 10 inch log. Braid the three logs together and place the loafonto a lined baking sheet.
  7. Leave the challah to rise for a further 30 minutes, and preheat the oven to 350F/180C.
  8. When the dough has risen, beat the remaining egg and brush the loaf with the egg wash. Bake for 20 minutes, and then tent the loaf in foil and bake for a further 20 minutes. It should be dark golden brown. Leave to cool at least 10 minutes before cutting.
Recipe by The Sugar Hit at http://www.thesugarhit.com/dev/2014/12/saint-lucia-challah.html