Poppy Seed Filled Challah
  17 Share this recipe    Facebook Pinterest    Print this recipe

These big beautiful loaves are a staple for Hanukkah.

Category Christmas Serves 3 loaves (10 slices/loaf)
Cooking Time 02:45 Kid Friendly Yes
Poppy Seed Filled Challah
17
 
Share this recipe
Facebook Pinterest

These big beautiful loaves are a staple for Hanukkah.

Category Christmas
Serves 3 loaves (10 slices/loaf)
Cooking Time 02:45
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
1/2 cup brown sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 tablespoon salt
1/2 cup unsalted butter, melted
4 eggs, room temperature, beaten
1-3/4 cups very warm water (120° to 130°F)
8 cups all-purpose flour
Filling
1/2 cup + 1 tablespoon poppy seed
1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
Glaze
1 egg
2 tablespoons milk
Optional, 1 tablespoon poppy seed
 
Instructions
 

Combine sugar, undissolved yeast, and salt in a large mixing bowl. Add melted butter, eggs, and warm water. Gradually add 3 to 4 cups of flour and mix until dough is smooth. Slowly add the remainder of the flour (the dough hooks attachments on an electric stand mixer can be used).

Turn dough out on floured surface and knead by hand until smooth and elastic, about 5 to 8 minutes. (Additional flour may be added if necessary).

Place dough in large, well oiled bowl, turning once to cover all sides with oil. Cover and let rise in a warm place until dough has doubled in size, about 45 to 60 minutes.

Mix filling ingredients together in a medium bowl. Set aside.

Punch down dough and gently knead to remove air bubbles; cover and let rest for 10 minutes.

Divide dough into 3 equal parts.

Working with one part at a time, divide it into 3 equal portions. Roll each portion with a rolling pin into oblong rectangles measuring 16 by 2-1/2 inches. Spread each rectangle with a scant 2 tablespoons of the poppy seed filling (. Roll up lengthwise and seal edges, forming a long thick rope. Place the 3 ropes on a greased cookie sheet or jelly roll pan side by side. Begin braiding from the middle to one end. Repeat on opposite end.

Repeat braiding process with the remaining parts. Cover loaves with a towel and let rise for 30 to 45 minutes.

Mix egg and 2 tablespoons milk in a small bowl to make the glaze. Apply with a pastry brush to the top and sides of the loaves. Sprinkle with poppy seeds.

Bake in preheated oven at 350º F for 50 to 60 minutes or until golden brown. Cover with foil during last 15 to 20 minutes of baking if needed to prevent overbrowning.

Remove from oven and cool on wire rack.

 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Orange Glaze for Ham
 
Pork Roast with Apple Cranberry Stuffing
 
Butter Cookies with Sprinkles
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Rightblend Oil

Mazola
Vegetable Oil