The Challah Project # 15 – Walnut Apricot Challah

The best way to describe this is that if you turned a cinnamon bun into a challah, it would taste like this.
It is definitely a breakfast challah, and perfect for it.

It was also relatively fast to make, start to finish in about 3 hours. When I think about it, it is funny that I think that is quick; I guess I am getting used to the several day process for sourdough breads.


Walnut Apricot Challah

from Planet of the Crepes

2 eggs at room temperature, one separate into yolk and white (from Farmer Kim)
2.5 cup flour
3 tbsp sugar
0.5 cup milk
2 tbsp butter
0.75 tsp yeast
0.25 tsp salt
ground walnuts, about 1/2 cup
apricot jam
Bloom the yeast in the warm milk with 1 tbsp sugar (about 10 minutes)

In a separate bowl sift the flour, sugar and salt. Cut in the butter.  Add one whole egg and the egg yolk. Add in the yeast mixture and mix until the dough comes together. Pour out onto a floured surface and knead until smooth and elastic. Coat with oil and cover. Allow it to rest in a warm place until double in size (about 1 hour).

Punch down and cut into thirds. Roll out each third into a rectangle. Coat with jam and ground walnuts.

Roll up and pinch the ends and seam closed.
Braid the rolls and place into a 9×5 inch buttered loaf pan. Cover and allow to rest for another doubling.

Brush with egg white and bake at 350F for 30-40 minutes, until done.

Cool on a wire rack.
Makes 1 loaf.




Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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