Prep Time: 45 minutes
Rise #1: 90 minutes
Assembly: 30 minutes
Rise #2: 30 minutes
Bake Time: 30-40 minutes
Yield: 2 loaves
Growing up, we used to make challah bread often for Easter dinner. It was a nice little tradition, but I only really knew challah as a savory dinner dish. And then when I shared my challah on Instagram this year a woman liked my post. After diving into her Insta I realized challah is NOT just savory. I was hooked! Mandylicious generously shares her recipe and her Insta gave me so many different ideas. Her challah recipe is below; using my homemade Chocolate Spread and S’mores filling.
- 1 1/3 cup water
- 1/3 cup canola oil
- 4 egg yolks
- 2 teaspoons table salt
- 4¼ cup bread flour
- ½ cup sugar
- 1 Tablespoon instant dry yeast
- 1 egg yolk
- 1 teaspoon water
Add dry and wet ingredients to a stand up mixer with a dough hook until dough forms. Turn the dough out onto a floured board and knead for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 ½ hours.
- After the dough has risen, divide into 6 equal portions.
- On a floured surface, roll three portions into long ropes, and using a rolling pin, roll each portion into a rectangle approximately 12 inches long and 8 inches wide.
- Add your filling to the rolled and flattened dough.
- From the long edge of the dough, gently bring both sides of the dough over the filling and pinch together. You can also roll the dough. Repeat for all 3 rectangles.
- Carefully braid each of the rolls together, then place on a greased loaf pan or parchment lined cookie sheet. Repeat with remaining dough.
- Cover with a towel and let rise for 30-60 minutes in a draft-free place.
- Preheat oven to 350 degrees.
- Beat egg yolk and mix in water to prepare the egg wash. Brush over each challah.
- Bake challahs for approximately 40-50 minutes or until golden brown.
- Remove from pans and allow to cool on a wire rack.
- Nut-Free Chocolate Buttermilk Spread Filling
- 9 Graham Crackers, crushed
- 9 marshmallows, cut in half