Next, we are going to proof (re-hydrate) the yeast. Technically, most modern yeast doesn't need to be re-hydrated. It can just be added straight to the dough. However, I like to proof my yeast to ensure it's alive as well as kickstart it.
Next, it's time to mix all the ingredients together to form our challah dough. We're using a mixing method called the straight dough method with a little moderation since we need to add fat & sugar to our enriched dough.
Be sure that you have mixed the dough long enough to form the proper gluten structure. Enriched doughs can take longer for the sugar to develop because of the sugar and fat. To test that the dough is ready, perform the windowpane test.
Once the dough is properly kneaded, it's time to let it rise until doubled in size. Usually, this process will take about 90-120 minutes. However, this time can vary depending on how cold or hot your environment is.
1. Gently roll each piece of dough against the counter into an elongated log shape, about 8 inches in length.2. Shape the log into an upside down letter U shape.3. Then, cross one arm over the other.4. Grab the right bottom arm and thread it through the hole.5. Allow the left arm to fall down to the side.6. Pinch the ends of each arm together to secure on the underside.
Proofing is the final rise given to the dough prior to baking. You'll want to check that your buns have properly proofed. To do this, gently touch the dough. If it slowly springs back, it's ready to bake! Check the dough after 30-60 minutes to see if they are done proofing. Enriched dough can collapse if it has been over-proofed.