Latkes Stuffed Challah combines two of your favorite carbs into one epic Hanukkah treat!
It’s Thanksgiving week but I’m already thinking about Hanukkah! (And not just because Black Friday sales on ModernTribe are starting soon!) Truthfully, Thanksgiving food isn’t my favorite. Okay I do love mashed potatoes, and pumpkin pie and I loved helping host Friendsgiving for 40 when I lived in Austin (complete with Bourbon and Coffee Braised Brisket and a photobooth) but mostly because it’s fun to get together with friends and celebrate. But turkey? Stuffing? I could take it or leave it. This year (like last year) we are going out for Chinese! Peking duck here we come. But I’m already excited about Hanukkah because of this Latkes Stuffed Challah!
While the dough is rising, you can make your other filling ingredients. You don’t need a full batch of latkes but you should make one anyway because you can EAT THEM!
I thought of doing all three in each strand, but this seemed a little easier. Let me know if you try it that way!
You want to get your three strands as flat as possible so you can add the filling and roll easily- it’s a little tricky, but you can do it!
You want as much filling as possible so as the dough expands, it’s still filled with deliciousness!
All rolled up and ready to braid!
A little rustic but tastes delicious.
Anyone else love the challah butt print? Just me?
There she is- a thing of beauty!!
One more (kate spade challah knife here).
Okay one more, from its good side. But what’s the inside look like? Glad you asked.
Ta da! Chunks of latkes, apples and sour cream fill this Latkes Stuffed Challag.
Fun, right? Perfect for Shabbat during Hanukkah.
It’s tasty warmed up a little because then you get warm apples and latkes, but good cold too.
Gimmel = get a piece of challah.
Latkes Stuffed Challah
- For challah:
- 2¼ teaspoons active dry yeast 1 packet
- ¾ cup warm water about 100 degrees
- ½ cup sugar
- 1 large egg and 3 egg yolks plus one for glazing
- ¼ cup vegetable oil
- ¼ cup honey trick, measure the honey after the oil and it will slide right out!
- 3¾ - 4½ cups bread flour or all-purpose flour, plus more as needed
- 1½ teaspoons kosher salt
- For fillings:
- 3-4 latkes I made this whole batch and ate the rest! Half a batch would work great.
- For sour cream filling:
- 1 cup sour cream
- 1/4 cup cream cheese
- 1 tablespoon flour
- 1 teaspoon sugar
- 1 pinch salt
- For apple filling:
- 1 large Granny Smith apple diced
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- First, prepare the yeast by mixing the yeast with warm water and 1 teaspoon sugar and whisk until smooth. Let yeast stand until it puffs up, about 10 minutes.
- Whisk in the 1 egg and 3 egg yolks, oil and remaining sugar and honey into yeast mixture until incorporated. Then add the flour a little at a time and salt and mix into a ball. Knead until smooth, about 10 minutes, adding more flour as needed (pun intended). You may not need all the flour.
- Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment until it has doubled in size, about two hours.
- While challah is rising, make the latkes. Combine sour cream, cream cheese, flour, sugar and salt to make the sour cream filling. The cinnamon sugar apples I made right before using by tossing the peeled and diced apple in sugar and cinnamon.
- Divide the dough into three pieces and roll out and flatten each. You want the dough as flat as possible. Fill each strand with one filled- latkes, sour cream and apples. Use as much filling as you can so you have lots of filling in the challah!
- Seel up each strand, pinch the three strands at one end and carefully braid, making sure the closures are seeled well.
- Line a baking sheet with parchment paper and place challah on the paper.
- Cover and ferment another 45 minutes or so until it's light and fuffy looking (exact proofing timing for challah will depend on environmental conditions.)
- Whisk the last egg yolk with 1/2 tablespoon water and generously brush over challah. Bake for 35 minutes at 350 degrees. Serve warm!