I must admit that my final product was not picture perfect. In hindsight, I'm sure that I stretched the dough as I was braiding . . . but Barry thought it looked fine with a little walnut leakage.
Recently I interviewed Sharon Entz, owner and operator of Crust & Crumb Co. artisan bakery in Newton, for a story that will eventually appear in Kansas! magazine. She told me that it in order to made a perfect loaf, you have to practice thousands of times. Well, I guess I better get busy! Wonder if we'll get tired of challah every day for the next few thousand days?
Challah is a loaf of white
leavened bread, typically braided; it is traditionally baked to celebrate the
Jewish Sabbath. When a rich mixture of cinnamon and walnuts is added to this
enriched* loaf, the result is the ultimate sweet bread, one that is hard to
resist!
*Enriched breads typically have a higher fat content than
other dues, due to addition of eggs, butter, and/or milk . Because of their
higher fat content the dough is very soft and delicate, and often molded and
baked in pans. However, in the case of challah, braiding helps the enriched
dough hold its shape during baking.
Walnut-Cinnamon Stuffed Challah Makes 1 loaf
For the dough:
½ cup whole milk
¼ cup honey
½ cup (1 stick) butter
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon ground cinnamon
1 envelope (2¼ teaspoons) active-dry yeast
2 large eggs
For the filling
& assembly of loaf:
½ cup (1 stick) butter, at room temperature
¾ cup light or dark brown sugar, packed
2 cups finely chopped walnuts
1 teaspoon ground cinnamon
For egg wash: 1 egg + 1 teaspoon water
To prepare the
dough:
- Combine the milk, honey and butter in a small saucepan set
over medium heat. Warm just until butter is melted. Remove from heat and let
cool 5 minutes, or until it is between 120-130°.
- In the bowl of a stand mixer fitted with a paddle
attachment, combine 2 cups of the flour, the salt, cinnamon and yeast.
- Add the milk mixture and mix until smooth.
- Add the eggs one at a time, mixing after each.
- Add the remaining flour a few tablespoons at a time, letting
it incorporate into the dough before adding more. When all the flour has been
added, the dough should be very soft, but should have pulled away for the sides
of the bowl and formed a cohesive mass. Note: it may not take all of the flour,
or it may take a few additional tablespoons.
- Continue to knead the dough for about 5 more minutes until it's smooth and elastic; form into a ball shape.
- Carefully place the dough in a greased bowl, then turn so the
greased side is up; cover with plastic
wrap, and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough to release gases and knead a few more times by hand.
To assemble the
stuffed challah:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly.
- Divide the dough into 3 pieces.
- Working with each piece individually, place dough on a
well-floured surface and roll into an approximate 12x6” rectangle.
- Sprinkle ⅓ of the walnut mixture on top of one rectangle and spread over the surface.
- Starting at one long end, tightly roll up the dough and
carefully transfer to a sheet pan lined with parchment paper, seam side-down.
- Repeat with remaining 2 pieces of dough.
- When you have finished rolling up all 3 pieces of stuffed
dough, braid them together on the sheet pan, tucking the ends under.
- Cover with plastic wrap that has been sprayed with pan release; let rise in a warm place until doubled again, about 30 to 45 minutes.
- Meanwhile, preheat oven to 350°.
- Make egg wash by combining egg with a teaspoon of water; brush
on the loaf.
- Bake until golden, about 35 to 40 minutes. Let cool 15
minutes before transferring from sheet pan.
Recipe without photos . . .
Walnut-Cinnamon Stuffed Challah Makes 1 loaf
For the dough:
½ cup whole milk
¼ cup honey
½ cup (1 stick) butter
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon ground cinnamon
1 envelope (2¼ teaspoons) active-dry yeast
2 large eggs
For the filling & assembly of loaf:
½ cup (1 stick) butter, at room temperature
¾ cup light or dark brown sugar, packed
2 cups finely chopped walnuts
1 teaspoon ground cinnamon
For egg wash: 1 egg + 1 teaspoon water
To prepare the dough:
- Combine the milk, honey and butter in a small saucepan set over medium heat. Warm just until butter is melted. Remove from heat and let cool 5 minutes, or until it is between 120-130°.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups of the flour, the salt, cinnamon and yeast.
- Add the milk mixture and mix until smooth.
- Add the eggs one at a time, mixing after each.
- Add the remaining flour a few tablespoons at a time, letting it incorporate into the dough before adding more. When all the flour has been added, the dough should be very soft, but should have pulled away for the sides of the bowl and formed a cohesive mass. Note: it may not take all of the flour, or it may take a few additional tablespoons.
- Continue to knead the dough for about 5 more minutes until it's smooth and elastic; form into a ball shape.
- Carefully place the dough in a greased bowl, then turn so the greased side is up; cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Gently punch down the dough to release gases and knead a few more times by hand.
To assemble the stuffed challah:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, walnuts and cinnamon and mix until smooth. Mixture should be crumbly.
- Divide the dough into 3 pieces.
- Working with each piece individually, place dough on a well-floured surface and roll into an approximate 12x6” rectangle.
- Sprinkle ⅓ of the walnut mixture on top of one rectangle and spread over the surface.
- Starting at one long end, tightly roll up the dough and carefully transfer to a sheet pan lined with parchment paper, seam side-down.
- Repeat with remaining 2 pieces of dough.
- When you have finished rolling up all 3 pieces of stuffed dough, braid them together on the sheet pan, tucking the ends under.
- Cover with plastic wrap that has been sprayed with pan release; let rise in a warm place until doubled again, about 30 to 45 minutes.
- Meanwhile, preheat oven to 350°.
- Make egg wash by combining egg with a teaspoon of water; brush on the loaf.
- Bake until golden, about 35 to 40 minutes. Let cool 15 minutes before transferring from sheet pan.
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