Pistachio Challah
User Reviews
5.0
12 reviews
Excellent
Pistachio Challah
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This six-strand Pistachio Challah is filled with an incredible white chocolate pistachio cream that is perfect for breakfast, before Shabbat and even dessert!
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Ingredients
For Challah
- 1 cup water lukewarm
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1.3 lbs 1.3 lbs Bread Flour
- 1/2 tablespoon salt
- 1/2 cup sugar
- 1 large egg
- 1/4 cup + 1 tablespoon vegetable oil
For Filling
- 1 1/4 cups pistachios
- 1/2 cup sugar
- 1 tablet white chocolate equal to 100 grams
- 1/3 cup milk
- 1 cup pistachios chopped
- 3 tablespoons butter
To Bake
- 1 egg lightly beaten
Instructions
For Challah Dough
- In the bowl of the mixer, add the yeast, 1 tablespoon of sugar and warm water. Mix lightly and cover with a dish towel for 10 minutes for yeast to activate
- Add the sugar, egg, oil, flour, and salt and mix using your dough hook on medium speed until the dough comes together. If dough is too liquid or too sticky, add more flour, 1 tablespoon at a time
- When dough comes together and is soft and elastic (about 10 minutes), remove from mixer and place in a greased bowl. Cover with a dish towel and let it rise for 1 1/2 hours (or until doubled its size) in a warm area
For Pistachio Filling
- In the bowl of the food processor, add the pistachios and sugar and process until fine
- In a small saucepan, add the chocolate, butter and milk. Mix on low heat until the chocolate and butter melts
- Add the chocolate mixture into the food processor and process until creamy
- Cool in the refrigerator until ready to use
Assembly
- Divide the dough into 6 equal portions and shape into balls. Cover with a dish towel and let them rest for 20 minutes
- Take one ball and roll into a narrow rectangle. Using a spoon or brush, add some of the creamy filling all over, then sprinkle the chopped pistachios on top
- Roll this strip into a log (it will be a bit messy), and repeat this step with the other 5 dough balls
- Place 6 dough strips side by side, and using your fingers, unite the tops. Braid
- Place challah in a cookie tin lined with parchment paper and let the dough rest for 90 minutes
- Preheat oven to 350 degrees Fahrenheit
- Brush the top of the challah with the beaten egg.
- Bake for 35-40 minutes or until the top of has browned
- Enjoy!
Notes
- You can use all purpose flour for this recipe.
Nutrition Information
Show Details
Calories
294kcal
(15%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
22mg
(7%)
Sodium
230mg
(10%)
Potassium
235mg
(7%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
112IU
(2%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 22mg | 7% |
| Sodium | 230mg | 10% |
| Potassium | 235mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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