I was really intrigued when I saw a recipe similar to this on online. Scallion pancakes are often a staple in dim sum restaurants and they are one of my favorites. I’ve made them at home a few times too. They are layers of dough with scallion filling that are rolled out into circles and fried. So delicious.
I also really like challah bread, which is an enriched dough of Jewish origin that is usually braided and has a beautiful golden, glossy finish. Combining these two things isn’t something I’d naturally think of doing, but it sounded really tasty and we loved the end result.
I used scallions, chopped garlic, red pepper flakes, white and black sesame seeds and sesame oil along with salt and pepper for the filling. The only thing I would do differently if I made this again is to reserve some of the filling, and place it in between the strands as I braided the dough, because made as is, with the filling rolled into the strands, there wasn’t a good enough distribution of the flavorful filling. My family has requested this bread be made again, and it definitely will be. We also felt it would be good with a Korean twist of some added kimchi and Korean red pepper flakes.
Scallion Pancake Challah Bread
For the bread dough:
- 1 tbsp instant yeast
- 3/4 cup water
- 2 tbsp sugar
- 1 tsp salt
- 1/3 cup vegetable oil
- 2 eggs
- 3 cups flour
For the filling:
- 3 scallions white and green parts sliced
- 1 tbsp sesame seeds
- 1 tbsp black sesame seeds
- 1/2 tsp red pepper flakes
- 2 garlic cloves minced
- 1 tbsp sesame oil approx
- salt and pepper and extra sesame seeds for topping
For the bread:
- Combine all the ingredients in a stand mixer with a dough hook. Mix on medium until the dough comes together into a slack ball. If the dough seems to dry, add a little water a tbsp at a time. Continue mixing until the dough is smooth and passes a windowpane test. 6-10 minutes. Transfer to a greased bowl or dough bucket and cover and let rise for about 2 hours, or until doubled.
- Heat the oven to 375. Mix the filling ingredients together other than the sesame oil and season with some salt and pepper. Divide the dough into 3 equal parts and roll each into a rope about 12 inches long. Gently flatten each roll and brush one side with sesame oil, making sure to leave one side without so it will roll up and stick.
- Put some filling along the sesame oil you brushed on and roll up the dough like a jelly roll, sealing it closed with your fingers.
- Once you have done all 3 rolls, braid them together, making sure the ends are connected by pushing the dough together and folding it under. Place the braid on a parchment lined back of a baking sheet. Brush with egg wash and sprinkle with sesame seeds and salt.
- Bake for 20-25 minutes until cooked through and internal temp is 200. Allow to cool slightly then slice. It is really good warm.