Description
Sweet, spiced, and floral, this show-stopping challah is braided with a delicious cardamom-date filling.
Ingredients
Units
Scale
- 1 cups (237 ml) lukewarm water
- 1 packet (7 g) yeast
- 1 tbsp sugar
- 3 tbsp honey
- 1/4 cup vegetable oil
- 2 eggs
- 4 cups (946 ml) all purpose flour
- 2 tsp kosher salt
- 2 cups (473 ml) chopped dates
- 1 cups (237 ml) pistachios
- 2 tsp cardamom
- 1 tsp vanilla
- 2 tsp rose water
- 1/2 lemon (zested and juiced)
- 1 cups (237 ml) water
- 1 tbsp honey
- 1 egg + water for egg wash
- 1 tsp honey
- Rose petals
- Chopped pistachios
Instructions
- In the bowl of a stand mixer, add 1 cup warm water, yeast, and sugar. Mix lightly with a fork, and set aside for about 10 minutes.
- Add eggs, oil, and honey; whisk together.
- Using a dough attachment, gradually add flour and salt, about 1/2 cup at a time with the mixer on low. Mix until the dough pulls away from the bowl and forms 1 large ball.
- Turn the dough onto a well-floured surface and knead for about 5 minutes, or until it bounces back when pressed.
- Pour a bit of oil into a large bowl, place the dough ball in the bowl, and turn to coat with oil. Cover with a clean towel and place in a warm spot for 1 1/2 hours, or until doubled in size.
- While the dough is rising, make the filling: In a medium pot, combine all filling ingredients and cook over medium heat until dates are softened. Adjust seasoning, turn off heat, and cool for a few minutes.
- Transfer the filling to a food processor and puree until a thick paste forms. Set aside.
- Preheat oven to 350°F (177°C).
- Punch down the doubled dough and knead slightly. Divide the dough into 2 balls.
- Divide each dough ball into 3 (or more) pieces for braiding. Roll each piece into a 12-15 inch long, 1-2 inch thick strand, and flatten with a rolling pin.
- Fill each strand with the date filling using a teaspoon, ensuring it’s sealed. Gently roll the strands.
- Braid 3 strands together, pinching the ends. Repeat with the second dough ball.
- Place the braided doughs on a baking sheet, cover with a towel, and let rise for 30 minutes.
- Brush challahs with egg wash and honey, and sprinkle with rose petals and pistachios.
- Bake at 350°F (177°C) for about 30 minutes, or until light golden brown.
- Allow to cool before cutting.
Notes
- For a richer flavor, use Medjool dates in the filling.
- If you don’t have a stand mixer, you can knead the dough by hand for 10-12 minutes.
- Store the baked challah in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 loaf
- Calories: 400
- Sugar: 25
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 5
- Protein: 8
- Cholesterol: 50