Ingredients: |
Ingredients: Dough:
5 3/4 c. all-purpose flour
1T. active dry yeast
¼ c. sugar
¼ c. unsalted butter, softened
1 c. whole milk
3 T. warm water
2 eggs:
1 T. fine sea salt
Filling and Dough:
10 oz. marzipan
1 c. sugar
1 ¾ stick (14 T.) unsalted butter, softened
¼ c. flour
1 egg beaten
½ c. coarsely chopped almond
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Directions: |
Directions:For the dough, in the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, sugar, butter, milk, water, eggs, and salt and knead for about 10 minutes on medium low speed until the dough is elastic and supple, adding extra flour by the T, if necessary so the dough pulls away from the sides of the mixer bowl.
Lightly grease a large bowl.
Transfer the dough to the bowl, cover with a clean kitchen towel and let rise in a warm place until the dough doubles in volume, 1 ½ hours.
For the filling, in the bowl of a stand mixer fitted with the paddle attachment, combine the marzipan, sugar and butter and beat at medium-high speed until creamy and incorporated, 2 minutes. Add the flour and continue to mix until a soft dough forms, 1 minute more.
Transfer to a bowl, cover and refrigerate until firm, 1–2 minutes.
Divide the marzipan dough into 9 equal parts and roll each part into a thin log about 8” long; arrange on a large plate, cover and chill until ready to use.
To prepare the challah, divide the dough into 3 equal pieces, then divide each of those pieces of dough into 3 equal-sized pieces.
Shape each dough strip on a lightly floured work surface into 2”x9” rectangles and place a marzipan strip in the middle. Seal the edges of the dough around the marzipan.
Lightly roll the stuffed strip and repeat with the rest of the challah dough and marzipan logs.
Braid 3 strips into a challah; repeat with remaining 6 strips to form 3 challahs.
Place the challah on parchment lined baking sheets, cover and let rise until almost doubled in volume, 1 hour.
During the last 15 minutes of rising, preheat the oven to 400º.
Brush the challahs with the beaten egg and sprinkle generously with almonds.
Bake until golden, 25 to 30 minutes.
Cool on rack and serve. |
This recipe for Marzipan Challah is from