Home Recipes Pistachio Challah (Sweet Egg Bread)

Pistachio Challah (Sweet Egg Bread)

This Pistachio Challah bread recipe has an extra special touch: American Pistachios. Glazing the braids a second time before baking will give a great finished look after baking.

Featuring American Pistachios

Ingredients

200 g	Flour, High Gluten
30 ml	Olive oil
72 ml	Water
6 g	Yeast
30 ml	Eggs
4,8 g	Sea Salt
3 g	Dough conditioner (optional)
8 g	Sugar
30 g	American Pistachios, roasted and chopped

Step 1
Combine all ingredients, in a large mixing bowl except the American Pistachios. With dough hook mix on first gear for three minutes (pick-up stage). Stop the mixer and put gearshift into neutral. Scrape down the side of the bowl and check the dough consistency. Be prepared to add additional water to yield dough of proper consistency.
Step 2
Restart in third gear and mix for additional seven minutes. Return to first speed and add the American Pistachios. Mix until fully incorporated. Lightly oil the surface of a workbench and place the dough onto the surface. After mixing the dough temperature will ideally be 24°C.
Step 3
Cover to prevent the dough from drying out. Bench rest for 10 minutes. Punch the dough down and fold the dough over to release the gases and supply the yeast with new food. Bench rest additional 10 minutes.
Step 4
Divide into 115 g pieces, round, and cover. After 10 minutes bench rest, shape the dough pieces like a baguette, alternately forming and resting, to a length of approximately 30 cm. At this point braid the dough pieces into different braids. Place on a sheet pan, lined with parchment paper, and lightly egg wash.
Step 5
Proof at low humidity 30-35°C for approximately 20-30 minutes, or until doubled in size. Egg wash again and if desired top with sesame seed, poppy seed, flaked almonds or rock sugar. Bake at 180°C with no steam (damper closed).
Step 6
Baking is considered completed when the temperature of the loaf center reaches its maximum of about 82ºC. Baking times and temperatures will vary depending on your equipment. Any changes in the temperature must be accompanied by proper adjustments in the baking time; thus an increase in temperature requires a decrease in baking time.
Step 7
Cool the loaves on a cooling rack to avoid moisture condensation on the bottom of the loaves, until an internal temperature of 32ºC-38ºC is determined, before slicing and/or wrapping the bread.

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Desserts & Sweets, Fruits & Vegetables, Gluten-free, Snack, Vegetarian or Vegan

Pistachio Challah (Sweet Egg Bread)

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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