Vanilla-Cinnamon Challah with Crumble

Start by preparing the starter. In a small saucepan, heat 200 ml of milk. It should be slightly warm, like bath water for a baby (about 37°C). Milk that is too hot will kill the yeast. Crumble 25g of fresh yeast into a large bowl or cup, add 1 tablespoon of sugar (about 15g) from the measured portion, and then pour in the warm milk. Gently mix everything with a fork until the yeast dissolves. Cover with a cloth and set aside in a warm, draft-free place for about 10-15 minutes. The starter is ready when a thick, high foam appears on its surface - this is a sign that the yeast is active and working.

In a large bowl, sift 500g of wheat flour. Sifting will aerate the flour, making the dough lighter. Add the remaining white sugar (about 65g) and 1 teaspoon of salt (5g). Mix the dry ingredients with a whisk or spoon to distribute them evenly.

In a small bowl, beat 2 eggs with a fork. Add the risen starter, the beaten eggs, 80g of melted and slightly cooled butter, and 1 teaspoon (5 ml) of vanilla extract to the dry ingredients. Start mixing the ingredients, initially using a wooden spoon or spatula, until they combine into a loose, sticky mass.

Transfer the dough to a lightly floured surface and start kneading. Knead the dough vigorously for about 10-15 minutes, pushing it away from you with your wrist and folding it in half. Continue until the dough becomes smooth, elastic, and stops sticking to your hands and the surface. The finished dough should slowly return to its shape when pressed with a finger. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 8-10 minutes.

Form a ball from the dough. Grease the bowl in which you mixed the ingredients with a thin layer of oil or butter. Place the ball of dough in it and turn it so that it is coated in fat. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm place for about 1-1.5 hours, or until the dough has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, place 80g of brown sugar and 2 teaspoons (4g) of cinnamon. Mix well. Also prepare 50g of room temperature butter, it should be very soft so that it can be easily spread.

Remove the risen dough onto a countertop and gently punch it down to release the gas. Divide the dough into 3 equal parts. It’s best to use a kitchen scale to ensure each portion is identical – this will ensure even baking. Shape each part into a ball and cover with a cloth for 5 minutes to let the dough 'rest'.

Take one ball of dough and roll it out into a rectangle measuring about 20x30 cm. Spread 1/3 of the softened butter over the surface of the rectangle, leaving about a 1 cm margin along one of the longer sides. Evenly sprinkle 1/3 of the cinnamon mixture. Roll the dough tightly into a log, starting from the longer side without the margin. The margin at the end will 'seal' the log. Repeat the process with the remaining two balls of dough. You will have three cinnamon rolls.

Place three rolls next to each other on a countertop lined with baking paper. Join their top ends, pressing them firmly together. Braid them into a classic braid, alternating the outer rolls to the center (right to the center, then left to the center, and so on). Do not braid too tightly, as the challah will rise during baking. Finally, join the bottom ends and tuck them under the challah to give it a nice shape.

Prepare the crumble. In a bowl, place 50g of all-purpose flour, 30g of white sugar, and 30g of cold butter cut into small cubes. Use your fingers to rub the ingredients together until they form clumps resembling wet sand. Do not knead for too long to prevent the butter from melting.

Transfer the challah along with the parchment paper to a large baking tray. Loosely cover it with a clean cloth and set it in a warm place for the second rise for about 30-45 minutes. The challah should noticeably puff up and increase in volume.

At the end of the second rising, preheat the oven to 180°C (fan) or 190°C (top-bottom). In a small bowl, beat the last egg with 1 tablespoon of milk (15 ml) to prepare the glaze (known as egg wash).

When the challah has risen, gently brush the entire surface with the prepared egg mixture using a kitchen brush. Try to reach all the nooks and crannies, but avoid creating puddles of egg. Then generously sprinkle the top with the prepared crumble. Additionally, if using, sprinkle with almond flakes.

Place the challah in the preheated oven. Bake for about 30-35 minutes. The challah is ready when it has a deep golden-brown color and the crust is nicely browned. To check if it is baked through, you can insert a wooden skewer into the thickest part – it should come out dry. You can also gently tap the bottom of the challah – it should make a hollow sound.

Remove the baked challah from the oven and carefully transfer it to a metal cooling rack. Leave it to cool completely for at least 1 hour before slicing. Cutting hot challah can cause it to collapse and crush its delicate structure.