What's better than challah? A challah stuffed with garlic!
- Cook Time
- Prep Time
⅓ cup olive oil
1¾ cups warm water
4½ teaspoons (2 packets) active dry yeast
⅓ cup sugar
1 tablespoon salt
7 cups all-purpose flour, sifted
⅓ cup olive oil
8 cloves garlic, sliced
1 egg for basting
4 cloves garlic, chopped
- In a large mixing bowl, add the egg, oil, water, yeast, salt and sugar. Whisk well.
Gradually add the sifted flour and mix until a dough forms. Use your hands to knead for 5 mins. Stretch and fold the dough as seen in the video. Form into a ball, cover and let rise for 1 hour or until it doubles in size.
Meanwhile, for the filling, cook the sliced garlic and olive oil over low-medium heat for about 4 minutes or until light golden. Stir occasionally and enjoy the amazing smell!
When the dough has finished rising, pull off an apple-sized piece of dough. If you want the rolls to be exactly the same size, cut the entire dough into half, then each of those into 5 equal parts. There should be 10 pieces.
Dust the piece of dough with a little flour. Roll out with a rolling pin into a rectangle until 1/4 inch thick. Fill dough with a tablespoon of garlic and oil. Spread. Be very gentle with these next steps. Roll up each strand. Pinch the ends. Stretch with your hands. You don’t need to roll it on the table. This might squeeze out the filling. Twist into a knot (see video).
Place the rolls on baking trays and cover with a towel. Let it rise for 30 mins. Preheat oven to 425℉/220℃.
Baste the rolls with egg and sprinkle the chopped garlic, parsley and salt. The top it our favorite part!
Bake for 15-20 minutes or until crust is browned to your preference.