Hala classic

Step-by-step cooking

1. Step 1:

   

   Take warm water and add yeast and sugar. Mix well. If dry yeast is used, then set aside the bowl for a while so that they can completely dissolve. If the yeast is wet, then when adding them to the water, mash it well, until the smallest lumps.

2. Step 2:

   

   Then add 1 egg and 2 yolks there. Mix thoroughly again.

3. Step 3:

   

   Next, add flour in small portions, stirring well so that there are no lumps.

4. Step 4:

   

   When there is a feeling that the mixture is mixed very tightly, pour in sunflower oil, also in portions. The dough will immediately become more pliable.

5. Step 5:

   

   Then take a clean bowl, grease it with sunflower oil and transfer the resulting dough there. Cover with a towel and put in a warm place for 40 minutes.

6. Step 6:

   

   After the specified time, get the dough, knead it well and put it back in the bowl under the towel for another 40 minutes.

8. Step 7:

   

   Then carefully divide the resulting dough into 6 balls and roll from they have 6 sausages, so you will get 2 halas.

9. Step 8:

   

   Take 3 sausages, connect their ends and start to weave a pigtail, at the end of the weaving, fix the ends pretty.

10. Step 9:

    

    Repeat the manipulation with the other 3 sausages.

11. Step 10:

    

    Place the resulting pigtails on pre-greased sunflower oil baking paper. Set aside for 10 minutes.

12. Step 11:

    

    Take 2 proteins left over from kneading the dough, brush the pigtails well from all sides and sprinkle with poppy seeds or sesame seeds. Set aside again for 10 minutes. After a while, place the baking sheet in a preheated oven to 170-200 degrees. Bake for 20-30 minutes.

13. Step 12:

    

    Hala is ready! Bon appetit!