Scallion Pancake Challah
Combining the two greatest carbs in life, challah and scallion pancakes, this Chinese-inspired challah adapted from Molly Yeh is the perfect complement to a plate full of dumplings. Preparing the dough in advance and braiding the challah together before Shabbat dinner is another fun way to get guests engaged and learn the ins and outs of challah making.
- ¾ cup warm water (about 100 degrees)
- 2 tablespoons plus 1 teaspoon sugar
- 1 tablespoon instant yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons honey
- 1/3 cup vegetable or canola oil
- 2 large eggs
- 1 tablespoon toasted sesame oil
- Generous pinch salt and pepper
- Red pepper flakes to taste
- 4 scallions, chopped
- 1 egg, beaten
- Toasted sesame seeds
- In a small bowl, mix ½ cup warm water with 1 teaspoon of sugar. Stir in yeast and let proof (it should start to bubble and expand—if it doesn’t, your water was either too hot or two cold; discard and try again). While the yeast is proofing, mix flour, salt and 2 tablespoons of sugar in a large bowl. In a medium bowl, whisk together the wet ingredients: remaining ¼ cup water, oil, honey and eggs. When the yeast is done proofing, add it to the flour mixture followed by the wet ingredients. Mix with a wooden spoon until the dough becomes too thick to stir. Use your hands to knead the dough on a well-floured surface, about 7 to 10 minutes, until the dough is smooth and no longer sticky. Prepare a large oiled bowl and put the dough inside. Cover with a damp towel and let rise in a warm, non-drafty spot for about 2 hours, or until doubled in size.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Divide dough into three equal parts, and roll each part into a 1-foot log, until they are all about the same shape and size. Gently flatten each log so it is about 3 inches wide, and brush generously with sesame oil. Sprinkle with salt, pepper, red pepper flakes and lots of scallions. Roll them up lengthwise like a jelly roll, then pinch the edges to seal so all the filling is inside. Braid the logs by pinching the tops together and braiding the three logs all the way down. Place the loaf on the lined baking sheet, and then brush with egg wash and sprinkle with sesame seeds and black pepper. Bake for 20 to 25 minutes until the top is golden brown and the challah is cooked through.