Asian Challah

Challah with a Chinese Twist

BY MOLLY YEH | JANUARY 21, 2014

Here is an Asian twist on my all time favorite challah. It’s inspired by the scallion pancake.  Makes one large loaf

Basic Challah Dough

Based on Food 52’s Recipe
1 tablespoon instant yeast
1/2 cup warm water
1 teaspoon sugar

360 g (3 cups) bread flour, plus more for dusting
1 teaspoon salt
2 tablespoons sugar

1/3 cups vegetable, peanut, or canola oil
1/4 cup warm water
2 tablespoons honey
2 eggs (room temperature)

Filling and Topping

1 tablespoon toasted sesame oil
2-3 stalks scallions or green onions, minced (use more)
salt, pepper, and red chili flakes to taste (use more)
Egg wash: 1 egg beaten with 1 tablespoon of water
A few pinches of toasted sesame seeds

Directions

  1. In a small bowl, proof yeast in warm water mixed with sugar
  2. While yeast is proofing, mix flour, salt, and sugar in a large bowl
  3. In a medium bowl, mix water, honey, oil, and eggs
  4. Once yeast has finished proofing (bubbling), add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir
  5. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed
  6. Transfer to an oiled bowl and cover with a damp towel in a warm place. Let rise for about two hours or until doubled in size (poke to see if done, should spring back)
  7. Preheat oven to 375.
  8. Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide
  9. Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up length wise like a jellyroll, and then braid
  10. Place the loaf on a parchment lined baking sheet and let rise for 30 minutes.  Poke to see if done
  11. Brush with egg wash and sprinkle with sesame seeds
  12. Bake for 20-25 minutes until the top is golden brown and the challah is cooked through.

Pictures of making the Asian Challah from one of Molly Yey's web pages. https://mynameisyeh.com/mynameisyeh/2014/1/scallion-pancake-challah

From: https://www.myjewishlearning.com/2014/01/21/challah-with-a-chinese-twist/