Ingredients:

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1/2 cup warm water
• 2 large eggs, plus 1 for glazing
• 1/4 cup vegetable oil
• 1/4 cup honey

Directions:

1. In a small bowl, dissolve yeast in warm water with a teaspoon of sugar.
2. Let it sit for 5-10 minutes until frothy.
3. In a large bowl, combine flour, salt, and remaining sugar.
4. Make a well in the center and add the yeast mixture, 2 eggs, oil, and honey.
5. Mix to form a soft dough, then turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic.
6. Place dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1-1.5 hours or until doubled in size.
7. Punch down the dough and divide into sections to braid.
8. After braiding, place the challah on a baking sheet, cover, and let rise again for 30 minutes.
9. Preheat oven to 375°F (190°C).
10. Beat the remaining egg and brush over the challah.
11. Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
12. Cool on a wire rack.

Prep Time: 2 hours 20 minutes (including rising time) | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: Approx. 260 kcal per serving | Servings: 1 loaf

Ingredients:

• 3 eggs (yolks and whites separated)
• 50g Sugar (divided into 15g for yolks and 35g for whites)
• 1g Salt (1/4 tsp)
• 20g All-purpose flour (2 tbsp)
• 180ml Milk
• 1 tsp Vanilla extract
• Unsalted butter (for coating the cups)
• Additional sugar (for coating the cups)
• Powdered sugar for dusting

Equipment:

• Two 250-430ml ramekins or oven-safe cups

Instructions:

1. Preheat your oven to 200°C (392°F).
2. Prepare the cups:
   1. Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
3. Make the Base:
   1. Separate the egg whites from the yolks.
   2. In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
   3. Add the flour and salt, whisking until smooth.
   4. Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
   5. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
4. Whip the egg whites:
   1. In a clean, dry bowl, beat the egg whites until frothy.
      Gradually add 35g of sugar as you continue to beat until stiff peaks form.
   2. Combine:
      Gently fold a third of the whipped egg whites into the yolk mixture to lighten it.
      Then carefully fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
5. Bake:
   1. Fill the prepared cups with the soufflé mixture. Run your thumb around the inside edge of the cup to help the soufflé rise evenly.
   2. Bake in the preheated oven for 13-15 minutes or until the soufflés have risen and the tops are golden brown.
6. Serve immediately:
   1. Dust with powdered sugar and serve right out of the oven for the best texture, as soufflés will start to fall soon after they’re removed from the heat.
7. Enjoy your homemade soufflé!