2tablespoonsadditional sweetener: sugarbrown sugar, honey, or molasses (I used honey!)
Egg wash: 1 large egg yolk + 1 tbsp water
For Scallion Pancake Challah
1 1/2tablespoonssesame 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!
You will also need 2.5 hours inactive rising time.