A fun take of traditional challah, featuring a cinnamon spiced dough and a sweet praline filling, to upgrade this egg bread into a full breakfast, brunch, or dessert treat.
Course Breakfast, Dessert, Side Dish
Cuisine American, Middle Eastern
Prep Time 30minutes
Cook Time 30minutes
Rising Time 2hours
2Tbsp + 1 tspSugardivided
3.5CupsBread Flour, plus more for kneading
2Eggs + 1 yolk for egg wash
1Heaping CupChopped pecans
In a small heat proof bowl, microwave the water for about 30 seconds, or until it reaches a temperature of 105-115 F. Stir in 1 tsp of sugar, and then sprinkle the yeast on top. Let sit for five minutes to proof. In another small bowl, whisk the two eggs with the honey and oil.
Meanwhile, in the bowl of a stand mixer, add the flour, remaining sugar, salt, and cinnamon. Mix together with a paddle attachment on low until combined, about 30 seconds.
Add the yeast and egg mixtures to the flour, and mix using a dough hook attachment until combined and it starts pulling away from the edges of the bowl, about 5-7 minutes. You may need to add more flour if the mixture looks very wet, but it should be sticky. Add 2 Tbsp flour at a time if needed.
Transfer the dough to a large oiled bowl, and cover with a dish towel. Set aside in a warm place until doubled in size, about 1-2 hours.
Towards the end of the rising time, prepare the praline filling: In a medium saucepan, melt the butter over medium heat. Then add the pecans and brown sugar, and toast, stirring frequently for about 2-3 minutes. Turn off the heat. Add in the cream, and stir in until combined.
With lightly oiled hands, press down the challah dough, and then transfer to a lightly floured work surface. Turn the dough by folding it in half and kneading gently a few times. Separate the dough into three equal sized pieces.
Flatten one of the pieces into a rectangle about 18x3 inches. Add a third of the praline filling in a stripe down the middle lengthwise, leaving about a half inch border at each end. Then fold in the edges and seal into a strand. Place seam side down on a parchment lined baking sheet. Repeat with the other two pieces. Braid together the three strands, tucking the ends under.
Cover with a dish towel, and let rise for 20 minutes. Preheat the oven to 375F while it's rising. Then, brush the top with the remaining egg yolk. Bake for 20-25 minutes, until golden brown and the internal temperature reads 190F.
Let rest for about 10-15 minutes before cutting. Serve warm, with butter or cinnamon sugar.
Make Ahead Tip: Once fully cooled, you can store it at room temperature, wrapped in plastic wrap for about 2 days. Microwave individual slices for 10-20 seconds before serving.
Braiding Challah: To do a simple braid, lay the three strands side by side. Bring the left piece over the middle and then bring the right piece over the new middle. Repeat until you reach the end, and the tuck the loose ends underneath. With challah, I like to start in the middle, and then braid toward the ends, but you can start at one end if that's easier.
Cinnamon Praline Stuffed Challah Recipe from Slumber & Scones https://www.slumberandscones.com/cinnamon-praline-stuffed-challah/