Challah Dough
- 1¾ cups warm water (105° to 110°)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (14 grams) active dry yeast
- ½ cup (100 grams) olive oil
- 5 large eggs
- ½ cup (144 grams) honey
- 2 tablespoons (36 grams) kosher salt
- 7½ to 8 cups (1,050 to 1,120 grams) all-purpose flour
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1¾ cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low speed, gradually beat in oil. Add eggs, one at a time, beating well after each addition. Beat in honey and salt. Gradually add flour, ½ cup (70 grams) at a time, until dough begins to pull away from sides of bowl. Increase mixer speed to medium-high, and knead for 3 to 5 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 1 to 1½ hours.
Recipe by Bake from Scratch at https://bakefromscratch.com/challah-doughnuts/
3.5.3226