If you grew up in a Jewish household, you’ve probably heard of challah, a delicious egg bread typically eaten at Friday night dinners as well as at most Jewish holiday gatherings. Though it is a pretty basic type of bread, there can be many variations made to it such as by stuffing it with nuts, chocolate, raisins, or pretty much anything else you can think of.
It also makes for a bangin’ french toast the next morning. Follow this recipe for a sweet take on a traditional food that even the head chef of your family won’t be able to turn down.
Challah Bread
Ingredients
Instructions
Combine milk, honey, and butter in saucepan over medium heat until butter is melted.
In the bowl of a stand mixer, combine 2 cups flour, salt, cinnamon, yeast, and sugar.
Add milk mixture and mix until smooth.
Add eggs one at a time, beating well after each addition.
Add the third cup of flour, scraping down the sides of the bowl so that everything is incorporated.
Place dough in a greased bowl and cover with a damp towel. Allow to rise for 1 hour or until dough has doubled in size.
Turn dough out onto a floured surface and knead 2-3 times.
#SpoonTip: Try not to handle the dough more than necessary, otherwise the result will be a tougher bread.
Divide dough into 3 separate pieces and roll each into approximately a 12 inch log.
Follow recipes below to make the challah filling.
Cover with plastic wrap and allow to rise for another 30 minutes, until dough has almost doubled in size.
Combine 1 egg and 1 teaspoon of water to make an egg wash, then brush onto the dough. Sprinkle with sugar if desired.
Bake at 350°F for 30-40 minutes. If top is browning too quickly, cover lightly with aluminum foil.
Pecan-Walnut Stuffing
Ingredients
Instructions
Finely chop walnuts and pecans.
In the bowl of a mixer, combine butter, brown sugar, nuts, and cinnamon until crumbly.
Roll each third of challah dough into a rectangle, then spread filling evenly on each of the three pieces.
Roll up dough tightly lengthwise and make sure to crease the edges closed so that no filling can seep out.
Braid the three strands and tuck ends under.
Chocolate Filling
Ingredients
Instructions
Melt butter and dark chocolate in separate bowls.
Whisk together powdered sugar, cocoa powder, melted chocolate, and melted butter until combined.
Divide challah dough in thirds and roll each third into a rectangular shape.
Using a rubber spatula, evenly spread chocolate mixture on each of the three dough pieces.
Sprinkle chocolate chips over each piece of dough before rolling them closed.
Roll each rectangle closed and pinch edges to secure.
Braid the 3 strands together and tuck ends underneath the loaf.