This six-strand Pistachio Challah is filled with an incredible white chocolate pistachio cream that is perfect for breakfast, before Shabbat and even dessert!
Pistachio Challah
I am so excited to share this recipe with you! What from a weird idea turned out into the most delicious bread I’ve ever created (something that doesn’t usually happen).
Every bite of that challah will let you enjoy the nuttiness, sweetness, and crunchiness that comes from the filling. Pistachio has such a complex taste that it allows you to savor it in your mouth long after it’s gone.
This challah is made using six strands but if you’re not well-versed in braiding, don’t worry! Just make it a regular 3 strand! Like you do when you braid your hair. The results will be equally delicious!
Or, if you’re feeling creative, make it in any shape you want. Hey, it’s your bread, have fun with it!
Keep in mind, that the process of making this pistachio challah is a bit messy, but trust me, it’s worth it 100% – I can guarantee you that people will go crazy over it.
The inspiration for this recipe came from my Spring Break vacation to Italy. There I had the most delicious Cornetto al Pistacchio, or Pistachio croissant.
When I took a bite out of it, I honestly could not believe what I was eating. Honestly, I’ve never had something like it and of course, my baking wheels started turning. Check it out:
Since laminating dough is very difficult to make and a 24 to 48-hour process. I made challah and voila! This recipe was born.
Here’s how I assemble the bread:
I fill every strand with the pistachio cream and then sprinkle chopped pistachios:
Then, I rolled it sideways and repeated the process with the 5 remaining strands. After the six strands are filled and rolled up, it is time to braid! There are tons of YouTube videos like this one that show you how to braid it.
After that, I cover my challah with a tea towel and let it rise one more time. After that, I brush the top with egg and bake it.
Voila! Here’s my amazing Pistachio Challah:
I hope you can try this delicious Pistachio Challah at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Pistachio Challah
Ingredients
For Challah
- 1 cup Water lukewarm
- 1 tablespoon Sugar
- 1 packet Active Dry Yeast
- 1.3 lbs 1.3 lbs Bread Flour
- 1/2 tablespoon Salt
- 1/2 cup Sugar
- 1 large Egg
- 1/4 cup + 1 Tablespoon Vegetable Oil
For Filling
- 1 1/4 cups Pistachios
- 1/2 cup Sugar
- 1 tablet White Chocolate equal to 100 grams
- 1/3 cup Milk
- 1 cup Pistachios chopped
- 3 tablespoons Butter
To Bake
- 1 Egg lightly beaten
Instructions
For Challah Dough
- In the bowl of the mixer, add the yeast, 1 tablespoon of sugar and warm water. Mix lightly and cover with a dish towel for 10 minutes for yeast to activate
- Add the sugar, egg, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
- When dough comes together and is soft and elastic (about 10 minutes), remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 1/2 hours (or until doubled its size) in a warm area
For Pistachio Filling
- In the bowl of the food processor, add the pistachios and sugar and process until fine
- In a small saucepan, add the chocolate, butter and milk. Mix on low heat until the chocolate and butter melts
- Add the chocolate mixture into the food processor and process until creamy
- Cool in the refrigerator until ready to use
Assembly
- Divide the dough into 6 equal portions and shape into balls. Cover with a dish towel and let them rest for 20 minutes
- Take one ball and roll into a narrow rectangle. Using a spoon or brush, add some of the creamy filling all over, then sprinkle the chopped pistachios on top
- Roll this strip into a log (it will be a bit messy), and repeat this step with the other 5 dough balls
- Place 6 dough strips side by side, and using your fingers, unite the tops. Braid
- Place challah in a cookie tin lined with parchment paper and let the dough rest for 90 minutes
- Preheat oven to 350 degrees Fahrenheit
- Brush the top of the challah with the beaten egg.
- Bake for 35-40 minutes or until the top of has browned
- Enjoy!
Notes
Nutrition
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I have made this twice. Once I substituted rose water for the cup,of water in the dough. The second time, I substituted pecans for pistachio because it is all I had. Beautiful and tasty both ways.
Love the rose water addition! you can also substitute the white chocolate for milk and pistachio for hazelnuts