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Challah Rolls with Dried Fruit

Ingredients

3/4 cup plus 2 tablespoons warm water (100 degrees F to 110 degrees F)

1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)

1 teaspoon plus 2 tablespoons sugar

4 cups bread flour, plus more as needed

1 tablespoon kosher salt

3 large eggs plus 1 egg yolk

1/4 cup honey

1/4 cup vegetable oil, plus more for the bowl

1 cup mixed dried fruit (such as cherries, cranberries, raisins, currants and/or chopped apricots)


Instructions

Combine the warm water, yeast and 1/2 teaspoon sugar in a small bowl or liquid measuring cup. Set aside until slightly foamy, 5 to 10 minutes.


Combine the flour, 2 tablespoons sugar and the salt in a stand mixer fitted with the dough hook and mix on medium speed. Add 2 whole eggs, the egg yolk, honey, vegetable oil and the yeast mixture and turn the mixer to low; the wet mixture will gradually bring all of the flour in from the sides and a shaggy dough will form. Increase the speed to medium-high and knead the dough with the mixer until smooth but slightly sticky, about 5 minutes. If the dough is too sticky, knead in up to 2 more tablespoons flour. Mix in the dried fruit until evenly distributed throughout the dough.


Lightly oil a large bowl and put the dough in the bowl, gently turning to coat in the oil. Loosely cover the bowl with plastic wrap and set aside until the dough has nearly doubled in size, 1 to 2 hours.


Line 2 rimmed baking sheets with parchment paper. Transfer the dough to a work surface and cut into quarters. Lightly dust the surface with flour, then roll each piece of dough into a 10-inch-long log. Cut each log into 4 equal pieces. Roll each piece into an 8-inch-long strand; loosely tie in a knot. Carefully place the knots about 3 inches apart on the baking sheets. Cover loosely with plastic wrap and let them rise until they’re slightly puffed, 1 to 1 1/2 hours.


Preheat the oven to 375 degrees F. Beat the remaining whole egg and 1/2 teaspoon sugar in a bowl. Brush all over the dough (you will not need all the egg wash). Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, 12 to 15 minutes. Let cool completely on a rack before serving.


Description

OMG! These are fantastic. The dough is beautiful and the sweetness of the fruit is a great addition.


Servings

16


Notes

I can't say enough good things about these rolls. Made with a stand mixer and dough hook, the mixing is easy. Be sure to mix long enough to evenly distribute the fruit. One of mine got the lion's share of the fruit. I used apricots and cherries and the combination was perfect for taste and appearance. I held my thumb in the space created by twisting the dough and then I could tie them and tuck the end into the space I created. They are so good that no one will care if the knots are perfect.


Source

Khali Hymore for Food Network Kitchen

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