Latkes Stuffed Challah
Latkes Stuffed Challah combines two of your favorite carbs into one epic Hanukkah treat!
Ingredients
- For challah:
- 2¼ teaspoons active dry yeast 1 packet
- 1¼ cup warm water about 110 degrees
- ½ cup sugar, plus 1 teaspoon
- 2 large eggs, plus one extra yolk for glazing
- ¼ cup vegetable oil
- 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
Instructions
- 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 2 eggs, oil and remaining sugar 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 2-3 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 about 30 minutes at 350 degrees. Serve warm!
Notes
To make ahead, refrigerate the dough overnight for the first rise. The next day, bring the dough to room temperature slightly, shape and proof for the second rise and bake!
Or you can freeze baked challah. Cool completely, wrap tightly, and freeze up to 3 months. Thaw at room temp and warm in a low oven to bring it back to life.
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