Ingredients

The following ingredients have 12 Servings
  • 3 ¾ – 4 ½ all-purpose flour
  • 1 package fast-acting dry yeast ((0.25 oz ))
  • ¾ cup water (lukewarm)
  • ½ cup sugar
  • 1 egg + 3 egg yolks
  • ¼ cup vegetable oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 cups fresh basil
  • ½ cup parmesan
  • ¼ cup pine nuts
  • 1 garlic clove
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 1 egg yolk
  • 1 tablespoon water
  • sesame seeds (for sprinkling)

Instruction

  • In a large bowl or a bowl of a stand mixer, combine the warm water, 1 tablespoon sugar, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
  • Whisk in the remaining sugar, egg, egg yolks, honey, oil, and salt. Slowly add the flour. Knead the dough until smooth with the hook or by hand for 8-10 minutes.
  • Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about two hours.
  • While challah is rising, make pesto. Pulse basil in a food processor with olive oil until a fine paste. Add the remaining ingredients and pulse until smooth. Adjust salt as desired. Set aside.
  • Divide the dough into three pieces. Roll each piece of dough into a long rope. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten, and then try again.
  • Flatten each rope and fill with pesto. Seal up each strand, pinch the three strands at one end, and carefully braid.
  • Line a baking sheet with parchment paper. Carefully transfer challah to a parchment-lined baking sheet.
  • Cover loosely with plastic, then let it stand until soft and fluffy, about 30 minutes.
  • Preheat oven to 350°F.
  • Whisk the egg yolk with water and brush over challah. Sprinkle the sesame seeds on top.
  • Bake for 30-35 minutes until golden brown.