Hi friends! Hope you’re enjoying the weekend!
Like I promised yesterday, I have a fun recipe to share with you all – it was originally shared on the Publix website (I know, I didn’t know they shared recipes either!) and when I saw it, I new I had to make it. It’s a round pull-apart challah bread with a honey pot in the middle. Think monkey bread meets challah bread! Fun, right?
For those that don’t know, challah is an egg-based bread, similar to brioche. It’s eaten around the world on Jewish holidays, and honestly, whenever we have a hankering for it! Normally for the Jewish holidays, I make this traditional challah recipe. It’s perfect every single time and always a family hit. But this year, I was craving a new way to make it. This recipe appeared in my inbox and boom! It was made and enjoyed by my family all weekend.
Unlike regular challah bread, this doesn’t require long proofs, so it makes it a bit easier to handle. But, it does have some hands on time. So keep that in mind if you start to make it.
Hope all who celebrate enjoy you Jewish New Year! Enjoy the recipe!
Pull-Apart Challah with Honey
Ingredients
- 2 cups + 1 tablespoon water
- ½ cup oil
- ¾ cup honey, divided
- 3 cups bread flour
- 4 ¼ cups all-purpose flour, + more for dusting
- 2 (0.25 oz) packets active dry yeast
- ½ cup granulated sugar
- 2 teaspoons kosher salt
- 3 large eggs, divided
- Cooking spray
- 2 tablespoons sesame seeds
Directions
- Place 2 cups water in microwave-safe bowl. Microwave on HIGH 1 minute or until warm (100°F). Stir in oil and ¼ cup honey.
- Place in bowl of stand mixer: both flours, yeast, sugar, and salt. Stir to combine; add water mixture and 2 eggs. Beat on LOW with paddle attachment until just combined.
- Scrape down sides of bowl; beat on HIGH with dough hook attachment 7 minutes until smooth, glossy, slightly sticky dough forms. Coat large bowl with spray and add dough; coat dough with spray and cover bowl. Let stand in warm, dry place to rise 30 minutes or until doubled in size.
- Preheat oven to 375°F. Line 18- x 13-inch baking sheet with parchment paper and coat with spray. Place 3-inch, oven-safe bowl (or ramekin) in center of baking sheet.
- Dust work surface lightly with flour. Punch down dough, then cut into 40 equal pieces; roll each into 1 ½ inch ball, then arrange balls around bowl on baking sheet, leaving about ¼ inch between each. Coat with spray and cover loosely. Let stand in warm, dry place to rise 30 minutes or until doubled in size.
- Beat remaining egg and 1 tablespoon water in small bowl until combined; brush balls with egg mixture and sprinkle with sesame seeds. Bake 20–30 minutes until golden and 190°F.
- Let stand to cool completely in pan. Pour remaining ½ cup honey in center bowl; serve. Enjoy!
