Pistachio Challah

This six-strand Pistachio Challah is filled with an incredible white chocolate pistachio cream that is perfect for breakfast, before Shabbat and even dessert!

Course Bread

Cuisine Italian, Jewish

Keyword challah, stuffed challah, bread recipes, pistachio

Prep Time 20

Cook Time 35

Proofing Time 3 20

Total Time 4 15

Servings slices

Calories 294kcal

Author Tiffany bendayan

Ingredients

For Challah

1 cup warm water lukewarm, not hot
1 tablespoon sugar for yeast activation
1 packet active dry yeast 2 1/4 teaspoons
4 1/2 cups bread flour about 1.3 lbs
1/2 tablespoon salt
1/2 cup sugar
1 large egg
1/4 cup + 1 tablespoon vegetable oil

For Pistachio Filling

1 1/4 cups pistachios shelled, unsalted
1/2 cup sugar
3.5 oz white chocolate 100 grams, chopped
1/3 cup milk
3 tablespoons butter
1 cup pistachios chopped (for texture/layering)

For Egg Wash

1 egg lightly beaten

Instructions

Make the Dough

In a mixer bowl, combine warm water, 1 tablespoon sugar, and yeast. Lightly mix and let sit for 10 minutes until foamy.
Add remaining sugar, egg, oil, flour, and salt. Mix with a dough hook on medium speed until a soft dough forms.
Knead for about 8–10 minutes until smooth and elastic. If sticky, add flour 1 tablespoon at a time.
Transfer dough to a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Make the Pistachio Filling

In a food processor, pulse pistachios and sugar until finely ground.
In a small saucepan, melt white chocolate, butter, and milk over low heat, stirring until smooth.
Add the melted mixture into the food processor and blend until creamy.
Refrigerate until slightly thickened and spreadable.

Shape & Fill

Divide dough into 6 equal portions. Shape into balls and let rest for 20 minutes.
Roll each piece into a long rectangle.
Spread pistachio filling over each strip and sprinkle with chopped pistachios.
Roll each strip into a log (it will be messy, that’s normal)

Braid & Final Rise

Place the 6 filled strands side by side and pinch the tops together.
Braid into a 6-strand challah (or 3-strand if preferred).
Transfer to a parchment-lined baking sheet.
Cover and let rise for 75–90 minutes until puffy.

Bake

Preheat oven to 350°F.
Brush challah with beaten egg.
Bake for 35–40 minutes, until deep golden brown.
Cool slightly before slicing.

Notes

• You can use a 3-strand braid instead of 6 strands for an easier version
• The filling may be messy when shaping. This is normal
• Make sure the dough fully doubles during both rises for the best texture
• Bread flour is recommended, but all-purpose flour can be used
• Store covered at room temperature for up to 2 days or refrigerate

Nutrition