Will this be your Shabbat challah? A fragrant and irresistible pull-apart roll pastry

The festive look of the rolls is achieved by making simple slits with a sharp knife or razor on the dough.

This can be your beautiful Shabbat challah on the table or a pampering pastry for brunch on weekend. Place it in the center of the table and everyone can pull a small roll.

Tip: Use spelt flour that already contains yeast and remove the worry of baking with yeast.

30 minutes of work, 120 minutes total, medium difficulty

1 kg spelt flour with yeast

6 tablespoons sugar (70 g)

2½ cups water (600 ml)

½ cup oil

1 egg

1 teaspoon salt

1 egg or olive oil

Sesame seeds / coarse salt / nigella seeds

1. In a mixer with a dough hook, place the flour and sugar and mix lightly. Add water, egg, and oil while mixing at medium speed.

2. Add the salt and knead for about 12 minutes. The dough will be slightly sticky, which is fine. If it feels a bit dry, add 1–2 tablespoons of water.

3. Remove the dough from the bowl, transfer it to a wide bowl, and cover with cling film. Let it rise for about an hour in a warm, pleasant place.

4. After rising, transfer the dough to a floured work surface and release the air. Divide it into 6 parts and cover them. Work with one part at a time while keeping the others covered.

5. Roll each part into a thin ellipse and then roll into a cylinder (like making a challah strip/rolls). Cut each cylinder into small rolls about 6 cm long and place them on a round tray lined with baking paper in an organized manner. Continue with all the dough and place the prepared rolls next to each other in a spiral shape.

6. Cover the tray and let rise for about 30 minutes while preheating the oven to 170°C.

7. After the additional rising, brush the rolls with egg or oil, add toppings, and make 2–3 slits on each roll with a knife or razor.

8. Bake in a hot oven for about 30 minutes or until the pastry is golden.