Scallion Pancake Challah Bread

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

Challah bread stuffed with scallion filling
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Course Appetizer, Bread, Side Dish
Servings 1 loaf


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.
Keyword Appetizer, Asian, Bread, Side Dish

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