Green Onion Challah

 Source

Ingredients

Basic Challah Dough

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

Method

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.