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 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

US Customary - Metric

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

You can use all purpose flour for this recipe.

Nutrition