Chef Shiri – Pull-Apart Sweet Surprise Challah

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Creative Cooking with

Chef Shiri

Kids – See if you have what it takes to become a Junior Chef!

Adult Supervision Required

Utensils Needed:

Small bowl

Large greased bowl

Stand Mixer

Whisk attachment

Dough hook attachment

Damp kitchen towel

Knife

Baking sheet lined with parchment paper

Whisk

Pastry brush

Measuring cups and spoons

Oven mitts

 

Ingredients:

 

1½ tablespoons active dry yeast

1 teaspoon sugar

1¼ cups lukewarm water

4½- 5 cups all-purpose, unbleached flour

¼ cup vegetable oil

½ tablespoon salt

¾ cup sugar

2 eggs, 2 egg yolks + 1 teaspoon water

Chocolate chips, pareve (optional)

Halvah (optional)

Colored sprinkles (optional)

Thick sea salt (optional)

 

 

Let’s Get Started!

Caution: ADULT ASSISTANCE IS REQUIRED

  1. In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
  2. In a large bowl, or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt, and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
  3. Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  4. Add another 1½-2 cups of mixed flour, mixing thoroughly, then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes.
  5. Place dough in a greased bowl and cover with damp towel. Allow to rise 3 hours, punching down at least once, if possible.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Cut dough into approximately 7 balls, around 3.5-4 ounces in size. Roll each ball into flattened circle. Stuff with around 2 tablespoons filling of chocolate chips, halvah, or filling of choice. Close dough up, pinching at the top to ensure filling doesn’t leak out. Arrange on a baking sheet lined with parchment paper or in a round cake pan. Fill each ball with different filling.
  8. In a small bowl beat 2 egg yolks with 1 teaspoon water.
  9. Brush egg wash liberally over challah. Allow to rise another 45-60 minutes. This will ensure a fluffy texture inside.
  10. Sprinkle with colored sprinkles and thick sea salt if desired. If adding sprinkles, do this right before baking to ensure the colors don’t run.
  11. Bake for 26-28 minutes.

    We used chocolate chips and halvah to fill the challah, but you can be creative and try different flavor combinations!

Makes 7 Servings!

Recipe and photo provided by Jamie Geller, author of JOY of KOSHER.

Chef Shiri Says… 

Your guests will be surprised when they pull apart this Pull-Apart Sweet Surprise Challah! Perfect for the Purim seudah, this sticky challah is fun to make and to eat.