Scallion Pancake Challah

April 22, 2014
12 Ratings
Photo by Mark Weinberg
Author Notes

A scallion pancake and a loaf of challah made a baby...

Dough is based on Ima's challah: http://food52.com/recipes...molly yeh

Test Kitchen Notes

WHO: Molly blogs from North Dakota, and from the beloved mynameisyeh.com.
WHAT: Challah meets scallion pancake. Beautiful things happen.
HOW: Make a scallion- and sesame-laced challah; try to wait until it comes out of the oven.
WHY WE LOVE IT: All we can say is that we’re sad challah and scallion pancakes didn’t make a baby sooner. This bread is savory, slightly sweet, and punchy all in the right places. Be warned: Yours will be gone in 5 minutes, flat. —The Editors

  • Makes 1 large loaf
  • Dough
  • 1 tablespoon instant yeast
  • 3/4 cup warm water
  • 2 tablespoons plus 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons honey
  • 1/3 cup vegetable or canola oil
  • 2 large eggs
  • Filling and topping
  • 1 tablespoon toasted sesame oil
  • 3 stalks scallions, minced
  • Salt, pepper, and crushed red pepper, to taste
  • 1 egg beaten with 1 tablespoon of water
  • A few pinches of toasted sesame seeds and black sesame seeds
In This Recipe
  1. In a small bowl, proof yeast in 1/2 cup warm water mixed with 1 teaspoon of sugar. While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl. In a medium bowl, mix remaining 1/4 cup of water, honey, oil, and eggs. Once yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed, about 7-10 minutes. Transfer to an oiled bowl and cover with a damp towel. Let rise for about two hours, or until doubled in size.
  2. Heat oven to 375° F. Divide dough into three equal parts and then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide. Brush each with toasted sesame oil and then sprinkle with salt, pepper, chili flakes, and scallions. Roll them up length wise like a jellyroll, pinch the edges to seal, and then braid the logs. Place the loaf on a parchment-lined baking sheet and then brush with egg wash and sprinkle with sesame seeds and black pepper. Bake for 20 to 25 minutes until the top is golden brown and the challah is cooked through.

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molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.