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Latkes Stuffed Challah

Latkes Stuffed Challah

Amy Kritzer
Latkes Stuffed Challah combines two of your favorite carbs into one epic Hanukkah treat!
5 from 3 votes
Prep Time 4 hrs
Cook Time 35 mins
Total Time 4 hrs 35 mins
Course Bread
Cuisine Jewish

Ingredients
  

  • For challah:
  • 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
  • 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 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!
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