Everything Challah Recipes

EVERYTHING SPICED CHALLAH TURKEY PASTILLA

Everything Spiced Challah Turkey Pastilla image

Provided by Eric Greenspan

Time 2h

Yield 8 servings

Number Of Ingredients 23

Ingredients

One 1/4-ounce package active dry yeast (about 3/4 tablespoon)
1 tablespoon sugar
1 cup lukewarm water (about 95 degrees F)
2 large eggs
1/2 tablespoon salt
4 1/2 cups all-purpose flour, plus more for dusting
Vegetable oil for greasing bowl
1 tablespoon olive oil
1 teaspoon chopped fresh ginger
1 medium onion, diced
1 pound ground turkey
1/4 cup toasted shelled pistachios
1/4 cup golden raisins
1 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 teaspoon dried onion flakes
1 teaspoon dried garlic
1 teaspoon sea salt
1 teaspoon caraway seeds
1 teaspoon poppy seeds
1 teaspoon black sesame seeds
1 large egg
1/4 cup powdered sugar, for dusting

Steps:

For the challah: In a small bowl, combine yeast, sugar and water. Whisk to dissolve, then add eggs and salt and whisk again. Place yeast mixture into the bowl of a stand mixer fitted with a dough hook. With mixer on medium speed, gradually add flour. When dough holds together, it is ready for kneading.
Turn dough onto a floured surface and knead until smooth. Place dough in a bowl lightly greased with vegetable oil. Cover with plastic wrap and let rise in a warm place for 45 minutes, or until almost doubled in size.
For the turkey filling: In a medium cast-iron skillet over medium heat, add olive oil. When shimmering, add ginger and onion and saute until browned, 3 to 4 minutes. To the skillet, add turkey, pistachios, raisins, cinnamon, and chili powder. Saute until turkey is cooked through, 8 to 10 minutes. Set aside to cool.
For the everything spice: Place the onion flakes, dried garlic, salt, caraway seeds, poppy seeds and sesame seeds in a bowl; mix and set aside.
To assemble: Preheat the oven to 375 degrees F.
Turn dough onto a floured surface and roll into a rectangle approximately 1/8-inch thick. Cut into 3-inch squares. Spoon 2 tablespoons turkey filling on top of each square. Fold up the sides to form dumplings and crimp the tops. Place top-side down on a baking sheet, leaving about 2 inches between each pastilla. In a small bowl whisk egg with 1 tablespoon water. Brush pastillas with the egg wash, then sprinkle with the everything spice.
Bake until golden brown, about 25 minutes. Cool, then dust with powdered sugar and serve.

EVERYTHING CHALLAH

Everything Challah image

Challah is traditionally eaten on the Jewish Sabbath (Shabbos). This is not your average challah recipe. It is a twist on my trusty old water challah recipe (which even water-challah-phobics have loved), and has some of the taste of an everything bagel. It's really something else. Enjoy! This challah freezes extremely well after baking, just defrost in a ziplock bag with the zipper open. I always freeze it, even what I bake on Thursday nights for use on Friday! It preserves the freshness so well.

Provided by twkitchen

Categories Bread Yeast Bread Recipes Egg Challah Recipes

Time 3h15m

Yield 24

Number Of Ingredients 17

Ingredients

3 tablespoons active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
¾ cup white sugar
½ cup vegetable oil
2 tablespoons salt
2 tablespoons poppy seeds
3 tablespoons dried minced onion
1 tablespoon dried minced garlic
½ teaspoon garlic powder
½ teaspoon onion powder
6 cups all-purpose flour, or more if needed
1 teaspoon sesame seeds
½ teaspoon kosher salt
½ teaspoon poppy seeds
½ teaspoon dried minced onion
½ teaspoon dried minced garlic
1 egg, beaten

Steps:

Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

Nutrition Facts : Calories 193.4 calories, Carbohydrate 31.7 g, Cholesterol 7.8 mg, Fat 5.5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.9 g, Sodium 626.1 mg, Sugar 6.7 g

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