Our GJBO Schmeer Surprise Winner – Chinese Scallion Pancake Challah!

By Lan Pham Wilson: Schmeer Surprise Winner

Makes one large loaf.

 

Loaf Ingredients

1 tablespoon instant yeast

¾ cups warm water

2 tablespoons plus 1 teaspoon sugar

388 grams flour, plus more for dusting

1 teaspoon salt

2 tablespoons honey

1/3 cups neutral oil

2 eggs

 

Filling Ingredients

4 1/2 teaspoons toasted sesame oil

5 stalks scallions or green onions, minced

2 1/4 teaspoons chili pepper flakes (or to taste)

 

Egg Wash Ingredients

1 egg beaten

sesame seeds

 

1. In mixing bowl, proof yeast and 1 teaspoon sugar in 1/2 cup warm water. Set aside.

2. While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

3. In a medium bowl, mix remaining ¼ cup of water, honey, oil, and eggs.

4. Make scallion filling in a bowl, set aside.

5. When yeast has finished proofing, add it to the flour, followed by the wet ingredients. Mix with a large wooden spoon until dough becomes too thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour as needed. This step can also be done with assistance of kitchen aid mixer.

6. Press down and shape into a large rectangle. Rest for 10 – 15 minutes.

7. When ready, spread scallion filling, folding dough over scallions to “tuck” them in. Place dough in a greased bowl and cover with greased plastic wrap and a damp tea towel. Let rise until doubled and puffy looking, anywhere from 45 to 90 minutes.

8. After rise, gently punch down the dough to deflate. Cover again and allow to rise for another hour.

9. Preheat oven to 375°.

10. Divide dough into three equal parts and then roll each part into a 1-foot log.

11. Braid

12. Place the loaf on a parchment lined baking sheet and then brush with egg wash.

13. Allow to rise for 30 minutes.

14. Brush again with egg wash. Sprinkle with sesame seeds.

15. Bake for 20-25 minutes until the top is golden brown and the challah is cooked through.

16. Remove from oven, and rest on wire rack until completely cooled.

17. Cover well, will keep for a few days.