Chinese Scallion Pancake Challah

Amarante

Wed, Aug 31 2016, 4:01 pm

From a Chinese Jewish blogger and cookbook writer, this went great with an Asian spiced pot roast.

Not really all that different from yummy onion rolls which I love too much Very Happy

Makes one large loaf

Basic Challah Dough

Based on Food 52’s Recipe

1 tablespoon instant yeast

3/4 cups warm water

2 tablespoons + 1 teaspoon sugar

3 cups flour, plus more for dusting

1 teaspoon salt

2 tablespoons honey

1/3 cups vegetable or canola oil

2 eggs

Filling and Topping

1 tablespoon toasted sesame oil

2-3 stalks scallions or green onions, minced

salt, pepper, and red chili flakes to taste

Egg wash: 1 egg beaten with 1 tablespoon of water

A few pinches of toasted sesame seeds and black sesame seeds

Directions

In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar.

While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs.

Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed.

Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.

Preheat oven to 375.

Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.

Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up length wise like a jellyroll, and then braid.

Place the loaf on a parchment lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper.

Bake for 20-25 minutes until the top is golden brown and the challah is cooked through