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Fig, Brie, Honey Round Challah

cook:

3 h 30 min

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The only way this challah is deserved to be eaten is straight right from the oven so the Brie Cheese is gooey for you to dip in!! What I like about this challah is the technique you guys can incorporate any add-in to your braiding. Place a soft cheese in the center, braid a round challah around it, and add the add-ins in every round of braiding. In that way, you won’t destroy the braids and the add-ins will be placed correctly and won’t fall. Once the challah gets out of the oven, drizzle honey on top, sprinkle some coarse sea salt and dip the challah in the cheese. The combo of the figs, honey, salt and cheese is out of this world! That’s the challah to serve this holiday lovers!!

2 challahs

US

original

metric

Picture for Fig, Brie, Honey Round Challah

2 challahs

US

original

metric

Ingredients

Subrecipe 1

Classic challah dough

Classic challah dough

ripe figs

9 ripe figs

Honey

Honey

Sea salt

Sea salt

Brie cheese

Brie cheese

Oregano leaves

Oregano leaves

Egg (for egg wash)

Egg (for egg wash)

Classic Challah

white flour

500 gram white flour

lukewarm water

225 mL lukewarm water

sugar

50 gram sugar

extra virgin olive oil

60 mL extra virgin olive oil

dry yeast

10 gram dry yeast

sea salt

10 gram sea salt

egg

1 egg

Directions

Subrecipe 1

Step 1

Prepare the challah dough as explained in the “Classic Challah Recipe”.

Step 2

The recipe will yield two small challahs or one big. The size of your cheese will dictate how we decide to divide the dough. If it’s a small cheese- divide the dough into 8 equal pieces, and braid the challah with 4 of them. If it’s a big cheese- divide the dough into 4 equal pieces.

Classic challah dough

Classic challah dough

Step 3

On a baking tray, with parchment paper, place the brie cheese in the center.

Brie cheese

Brie cheese

Step 4

Place the strands crisscrossed around the brie cheese.

Step 5

Lift one strand and place the strand that was below on top of it.

Step 6

Repeat the same thing with the opposite corner.

Step 7

Place a half fig in each corner where the braids cross.

ripe figs

9 ripe figs

Step 8

Now we start to braid. Moving clockwise around the challad, each strand that is placed under another strand is crossed on top of the near one that is placed on top of another strand (watching the video will make it much easier for you).

ripe figs

9 ripe figs

Step 9

Once we finish a full round, place another half fig in each corner where the braids cross.

Step 10

Repeat the braiding and the fig placing until the strands get too short and hide the edges underneath the challah.

Step 11

Let the challah proof until doubled in size. Keep the challah covered through the proofing process so it won’t dry out.

Step 12

Preheat the oven to 390F or 195C.

Step 13

Brush the challah with an egg wash. After 10 min- brush again. Two brushings will result in a darker challah (I like my challah dark).

Egg (for egg wash)

Egg (for egg wash)

Step 14

Bake the challah for 15-20 min.

Step 15

Take out from the oven, drizzle honey, sprinkle sea salt and some oregano leaves.

Oregano leaves

Oregano leaves

Sea salt

Sea salt

Honey

Honey

Step 16

Eat while still warm and dip in the cheese in the middle.

Step 17

YASSS!

Classic Challah

Step 1

In a small bowl mix water, yeast and sugar. Stir well and let it sit on the counter for 10 min. In that step we activate our yeast. If not blooming after 10 min it means that your yeast probably died.

Step 2

In your mixer bowl add the the ingredients from previous step and add the egg. Stir well.

Step 3

Add the flour to the mixer bowl and don't stir.

Step 4

Pour the olive oil on top.

Step 5

Set the mixer on lowest speed and start mixing for 4 min until we get an homogenous dough.

Step 6

Change the mixer to a higher speed, only one level faster than the slowest one. We don't want to stress our dough. Work the dough in that speed for 5 min.

Step 7

Add the salt.

Step 8

Keep kneading for 3 min. Total kneading of the dough should be 12 min.

Step 9

Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.

Step 10

After doubled in size, divide the dough to the desire amount of strands you want:

Step 11

Using this recipe, lets understand how to divide the dough:

Step 12

2 Challahs of 3 strands: Divide to 6 balls of 150 gr.

Step 13

2 Challahs of 4 strands: Divide to 8 balls of 110 gr.

Step 14

2 Challahs of 5 strands: Divide to 10 balls of 90 gr.

Step 15

1 Challah of 6 strands: Divide to 6 balls of 150 gr.

Step 16

1 Challah of 7 strands: Divide to 7 balls of 120 gr.

Step 17

1 Challah of 8 strands: Divide to 8 balls of 110 gr.

Step 18

Round each piece to a perfect sealed ball. Place them 2 inches apart and cover with a towel. Let them rest for 10-15 min.

Step 19

Flattening each ball to a pita shape, start to roll the top towards you creating a sausage shape. In this way we avoid air pocket in the strands. We want our challah to be with no holes inside.

Step 20

Open the strands in a way that the edges are slightly thiner than the center of the strand. It will result in a beautiful and easy-going braiding.

Step 21

When the strands are ready to be braided- flour them gently. This way the will stay separate from each other when being baked.

Step 22

Attach the top of all the strands together and start to braid.

Step 23

Cover the braided challah with a towel and let it proof. You know it is ready to be baked when you touched the strands (gently!!!!!) and it bounced back slowly.

white flour

500 gram white flour

lukewarm water

225 mL lukewarm water

Step 24

Brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread!

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