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Pistachio Challah
5 from 12 votes

Pistachio Challah

This six-strand Pistachio Challah is filled with an incredible white chocolate pistachio cream that is perfect for breakfast, before Shabbat and even dessert!

Prep Time
20 mins
Cook Time
35 mins
Additional Time
3 hrs 20 mins
Total Time
4 hrs 15 mins
Servings: 16 slices
Calories: 294 kcal
Course: Bread
Cuisine: Italian, Israeli

Ingredients

For Challah
  • 1 cup water lukewarm
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 1.3 lbs bread flour 1.3 lbs
  • 1/2 tablespoon salt
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup vegetable oil + 1 tablespoon
For Filling
  • 1 1/4 cups pistachio
  • 1/2 cup sugar
  • 1 tablet white chocolate equal to 100 grams
  • 1/3 cup milk
  • 1 cup pistachio chopped
  • 3 tablespoons butter
To Bake
  • 1 egg lightly beaten

Instructions

For Challah Dough
    Cup of Yum
  1. 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 
  2. 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
  3. 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
  1. In the bowl of the food processor, add the pistachios and sugar and process until fine
  2. In a small saucepan, add the chocolate, butter and milk. Mix on low heat until the chocolate and butter melts
  3. Add the chocolate mixture into the food processor and process until creamy
  4. Cool in the refrigerator until ready to use
Assembly
  1. Divide the dough into 6 equal portions and shape into balls. Cover with a dish towel and let them rest for 20 minutes
  2. 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 
  3. Roll this strip into a log (it will be a bit messy),  and repeat this step with the other 5 dough balls
  4. Place 6 dough strips side by side, and using your fingers, unite the tops. Braid 
  5. Place challah in a cookie tin lined with parchment paper and let the dough rest for 90 minutes 
  6. Preheat oven to 350 degrees Fahrenheit
  7. Brush the top of the challah with the beaten egg.
  8. Bake for 35-40 minutes or until the top of has browned 
  9. Enjoy!

Notes

  • You can use all purpose flour for this recipe. 

Nutrition Information

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%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 294

% 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.