I was so excited to try this one. I took Molly Yeh’s ingredient list and used my developing challah technique and ended up with this…
The flavor was great, the sesame oil is the real star. But even better than the taste was the texture. The dough recipe will become one I go back to again and again.
Scallion Pancake Challah
Adapted from Molly Yeh
3/4cup warm water
2tablespoons plus 1 teaspoon sugar
3cups all-purpose flour, plus more for dusting
1teaspoon kosher salt
1/3cup vegetable or canola oil
1 tablespoon toasted sesame oil
3 stalks scallions, minced
Salt, pepper, and crushed red pepper, to taste
1 egg beaten with 1 tablespoon of water
A few pinches of toasted sesame seeds and black sesame seeds
The night before…In a small bowl, add the yeast to 1/2 cup warm water mixed with 1 teaspoon of sugar, let proof for about 10 minutes. Meanwhile, mix flour, salt, and remaining 2 tablespoons of sugar in the bowl of a standing mixer with dough hook attached. In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs, set aside.
Add the yeast mixture to the flour, followed by the wet ingredients. Mix on low – medium speed for about 10 minutes. Transfer to an oiled bowl and cover with plastic wrap. Place in the refrigerator to rise overnight (it will at least double in size).
Next morning…Remove the dough from the refrigerator. Heat oven to 375° F.
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, lengthening the rope.
Pinch the edges to seal, 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 to 25 minutes until the top is golden brown and the challah is cooked through.
Makes 1 loaf.