The simple combination of sweet challah dough laced with ground cardamom and stuffed with silan and tahini is a winner.
Get step by step photo instructions here.
Silan (Date Honey) Stuffed Challah with Cardamom
Servings
3 Servings
Ingredients
- 1½ tablespoons dry yeast
- 1 teaspoon sugar
- 1¼ cup lukewarm water
- 4½-5 cups all-purpose unbleached flour
- 1 tablespoon ground cardamom
- ½ tablespoon salt
- ¼ cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- ¾ cup tahini
- ¼ cup silan date honey
- pinch of salt
- 2 egg yolks + 1 teaspoon water
- 1 tablespoon thick sea salt
- 1 tablespoon sanding sugar
- ½ tablespoon ground cardamom
Instructions
- ln a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
- In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt, cardamom and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
- Add another cup of flour and eggs until smooth. Switch to the dough hook attachment if you are using a stand mixer.
- Add another cup flour and then remove from bowl and place on a floured surface. Knead remaining flour into dough, continuing to knead for around 10 minutes (or however long your hands will last).
- Place dough in a greased bowl and cover with a damp towel. Allow to rise 3-4 hours.
- Preheat oven to 350°F.
- In a small bowl, whisk together tahini, silan, and pinch of salt.
- After the challah is done rising, roll out dough into a large rectangle, about ½-1-inch thick, on a lightly floured surface. The challah dough may need an extra dusting of flour to work with at this point.
- Using an offset spatula or the back of a spoon, spread an even layer of the tahini-silan mixture all over the rolled-out dough.
- Working quickly, start rolling up the dough to-ward you. Try and keep the roll relatively tight as you go. Pinch the end and tuck under when you finish.
- Create a pinwheel shaped-challah by snaking the dough around and around in a circle around itself. When finished, tuck the end under the challah neatly and pinch lightly. This doesn’t have to be perfect.
- Place round challah on a baking sheet lined with a silpat or parchment paper and allow to rise another 30-60 minutes. You can also place challah in a round pan.
- Beat egg yolks with 1 teaspoon water. Brush liberally over challah. Combine salt, sugar, and cardamom in a small bowl and sprinkle evenly over challah.
- Bake for 26-27 minutes, or until middle looks like it has just set and the color is golden.
I have tried to make this challah many times and always run into trouble with the filling oozing out when I roll the dough up. The filling then gets all over the dough so it won’t stick together. The flavor is wonderful but any tips on how to not lose all the filling?
Hmm, maybe you need use less filling? Or roll the dough thinner?
Thanks! Glad to know. I don’t have so much space.
You can probably use something that is a little smaller than 5, maybe 4.
What is the minimum size stand mixer I’d need for this? 5 quart? Can I get away with smaller?
I would honestly look at a different challah recipe. We have so many great challahs. There isn’t a good substitute In this recipe.
Enjoy!
Can you please provide a substitute (and amount) for the tahini in the filling? We have a sesame allergy. Thanks!
No, thanks there was a mistake it is fixed now
Is the filling meant to have 1/4 cup silan twice?