Molly Yeh’s famous Scallion Pancake Challah!
Yeh is right! I’ve been wanting to make Molly’s Scallion Pancake Challah aka Molly if she were a loaf of bread (I would obviously be Rainbow Challah) since I read about it on her blog years ago, and then saw it in Molly on the Range, and then actually got to TASTE it at Nosh Berlin (which was just written up in the NYT!!)
I scaled back Molly’s original recipe to make one instead of two challot. Huge mistake you guys! I ate almost the whole thing myself. A little spicy from the chili pepper flakes, nutty from the sesame oil and seeds, and sweet because, well it’s challah! This Chinese Jewish bread now reminds me of Germany, which is weird and wonderful and kind of the magical thing about food, right?
It makes an EPIC grilled cheese or savory French toast, if you don’t demolish the entire thing in one sitting. Like I said, better make two.
Challah for challah!
It’s a challah! Isn’t she beautiful?
Scallion Pancake Challah
- Basic Challah Dough
- 2 1/4 teaspoons 1 packet active dry yeast
- 3/4 cup warm water
- 1 teaspoon plus 2 tablespoons sugar
- 3 1/4 cups flour plus more for dusting
- 1 teaspoon kosher salt
- 2 large eggs
- 1/3 cup flavorless oil
- 2 tablespoons additional sweetener: sugar brown sugar, honey, or molasses (I used honey!)
- Egg wash: 1 large egg yolk + 1 tbsp water
- For Scallion Pancake Challah
- 3 scallions minced
- 1 1/2 tablespoons sesame oil
- Salt and black pepper
- Crushed red pepper
- Toasted sesame seeds
- First, make the challah dough. In a medium bowl, combine yeast, warm water, and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
- Meanwhile, in a large bowl or in a stand mixer fitted with the dough hook, mix together the flour, salt, and remaining 2 tablespoons sugar. In a medium bowl, whisk together the eggs, oil, and honey.
- When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with the dough hook until you have a smooth and slightly sticky dough. 7-10 minutes, adding more white flour as necessary.
- Transfer dough to an oiled bowl, cover with plastic wrap and let sit at room temperature until it has doubled in size, about 2 hours. Or, stick in the fridge overnight and let it sit at room temperature for about 1 hour before shaping.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Divide dough into 3 equal parts and roll into 12 inch logs. Gently flatten each log so that it is about 3 inches wide. Brush with sesame oil, sprinkle with scallions, salt, black pepper, red pepper. Roll logs up lengthwise and pinch seams to seal. Lay logs next to each other and pinch them together at one end. Braid and pinch at other end. Place loaf on parchment lined baking sheet. Cover loosely with a towel and let rise 30 minutes.
- Brush loaves with egg wash and sprinkle with sesame seeds and black pepper.
- Bake until loaf is golden brown and has an internal temperature of 190F, around 28 minutes. Let cool slightly and enjoy!
Slice or tear. With a little scallion schmear or butter. OMG you guys.