Soft Egg Dough

Challah and chałka are closely related doughs with a fundamental difference: dairy. While chałka has butter and milk, challah stays parve, or neutral in a kosher sense, so it can be eaten at any meal, be it milchik or fleischik (dairy or meat). Challah takes its richness from egg yolks and oil. The resulting dough is wonderfully fluffy and flavorful and works not just for challah loaves but also as an alternative base for any recipes that call for a milk dough.