Never. Never, would I have thought I would ever make bread, let alone enjoy making it. But here I am, after a month of baking loaf after loaf. Finding the perfect place to let my bread baby rise, shaping and filling, gosh the joy of cutting into a hot loaf. I love bread. And that is all I have to say on the subject.
This Challah is adapted from David Lebovitz, Uri Scheft, and the marzipan from Love and Olive Oil.
Try this recipe, I promise it won’t disappoint.
Marzipan Challah
Ingredients
Challah dough
- 1 1/3 cups cold water
- 2 teaspoons active dry yeast (no need to proof it)
- 800 grams all-purpose flour (around 6 1/4 cups)
- 2 eggs
- 1/3 cup sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cubed and room temperature (60g)
Marzipan
- 2 cups almond flour
- 1 cup granulated sugar
- 1/4 cup + 2 tablespoons water
- 1 egg white, lightly beaten
- 1/2 teaspoon orange blossom water
- 1/4 teaspoon almond extract
- powdered sugar (as needed)
marzipan filling
- 200 grams marzipan
- 1/2 cup sugar
- 7 tablespoons unsalted butter, cubed and room temperature
- 3 tablespoons all purpose flour
almond topping
- 1 egg
- 1 tablespoon water
- pinch of salt
- 1 1/4 cup sliced almonds
- 1 tablespoon sugar
Instructions
Challah dough
- Make the challah dough. In a bowl, add the water and yeast. Add the flour, two eggs, salt, and sugar, then add in the cubed butter.
- Mix the ingredients together in a circular motion with either a wooden spoon or your hand. Once the ingredients are incorporated, remove the challah dough and place on a lightly floured surface. (can also use kitchen aid with a dough hook but it's not necessary)
- Knead the dough for around 5-7 minutes until it has a smooth and supple surface. (if the dough feels tight, add 1 tablespoon water)
- Sprinkle flour in another bowl and transfer the dough. Sprinkle more flour on the top of the dough and cover with plastic wrap. Let it rise in a warm place (40 to 60 min)
Marzipan
- In a pan over medium heat, stir together the water and sugar. When the sugar is dissolved, stop stirring and bring it to a boil.
- Increase the heat to medium high and boil until the syrup is 238F. (around 2/3 min)
- Remove the pan from the heat and stir until the syrup becomes cloudy. Stir in the almond flour. Add the egg and return to low heat. Cook for 2 minutes until the marzipan firms up.
- Remove from heat and add the orange blossom water and almond extract.
- Place the marzipan onto a surface lightly dusted with powdered sugar. Let it sit until cool. Knead the mixture, adding in powdered sugar until it is not sticky anymore.
Marzipan filling
- Mix marzipan and sugar in a bowl. Add the butter 1 tablespoon at a time until everything is fully incorporated. Mix in flour and let sit.
Assembly
- Gently tip the dough out onto a flat surface. Divide the dough into thirds, then thirds again. (I used my kitchen scale but it's really not necessary)
- Line two baking sheets with parchment.
- On a lightly floured surface, role one piece of dough into 9 by 5 inch rectangle. With the 9 inch side parallel to you, spoon 1/4 cup filling on the right 1/3 of the rectangle.
- Tightly roll the the cylinder up from right to left and pinch the seam together. Fill the rest of the pieces.
- Roll each filled cylinder into a rope around 12 inches.
- Lightly flour each cylinder to preserve the braid when baking.
- Braid the three loaves. Pinch three ropes together at the top. Take the left piece and replace it with the center rope.. Then take the right piece and replace it with the center rope as well. Continue braiding and then pinch the ends of the rope together.
- Transfer the loaves onto the baking sheets and cover with a plastic bag for 1 1/2 to 2 hours.
- Preheat oven to 350F.
- Make the egg wash by mixing egg with water and salt. Beat with a fork. Brush the egg wash over the loaves. Sprinkle sliced almonds and sugar over each loaf.
- Bake the loaves for 15 minutes. Rotate the tray. Bake for 10 more minutes and remove the loaves. Let cool before slicing.
Notes
Can freeze for up to 2 months. Can be kept at room temperature for 4 days. I would recommend trying this as french toast.
