Caramelized Onion Challah Recipe

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Caramelized Onion Challah
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Ingredients
10
Count
Nutrition
234
Calories
Total time
410
Minutes
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Ingredients:

Directions:

  1. Melt 2 tablespoons chicken fat (schmaltz) in a large nonstick skillet over medium-low heat. Add onions, cover and cook until very soft, about 30 minutes, stirring occasionally. Uncover and cook until brown, about 25 to 30 minutes, stirring frequently. Cool completely.
  2. Melt 8 tablespoons schmaltz and cool to 110°F.
  3. Place yeast and sugar in bowl of mixer fitted with paddle attachment. Add 1/2 cup water and mix until yeast is dissolved. Gently mix in remaining 1-1/2 cups water, salt and cooled schmaltz. Mix in eggs 1 at a time. Add flour, 1 cup at a time, beating well after each addition and scraping down sides.
  4. Change to dough hook and knead 20 minutes or until very smooth. Turn dough out onto lightly floured work surface; knead 1 to 2 minutes. Place in large oiled bowl, turning to coat. Cover with plastic wrap and set aside in cool place to rise until doubled, about 2 to 2-1/2 hours.
  5. Punch dough down, turn out on lightly floured work surface and knead in onions. Return to bowl, cover with plastic, and let rise 1 hour. Transfer to large plastic bag, leaving room for dough to expand, and refrigerate overnight.
  6. Grease a 12 springform pan and line with parchment. Heavily flour work surface.
  7. Using floured hands, divide dough into 3 equal-size pieces. Flatten each piece into a rectangle and roll each into a 4-foot long cylinder. Take breaks during rolling so dough can rest. Pinch cylinders together at one end and braid loosely, pinching ends together. Starting at finished end, coil braid into circle, brush end with egg mixture and press into braid. Transfer to prepared pan. Cover with bath towel. Let rise until doubled and very light, about 2 to 2-1/2 hours.
  8. Place baking stone in oven. Preheat oven to 375°F Brush bread with egg mixture. Place bread in pan on top of baking stone. Bake 20 minutes. Gently remove bread from pan and transfer to the stone. Brush again with egg wash. Bake 50 to 55 more minutes, or until challah is well browned. Cool on wire rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.78 Kcal (979 kJ)
Calories from fat 61.54 Kcal
% Daily Value*
Total Fat 6.84g 11%
Cholesterol 35.53mg 12%
Sodium 163.44mg 7%
Potassium 107.39mg 2%
Total Carbs 36.1g 12%
Sugars 2.06g 8%
Dietary Fiber 1.65g 7%
Protein 6.31g 13%
Vitamin C 1.9mg 3%
Iron 2.1mg 12%
Calcium 19.7mg 2%
Amount Per 100 g
Calories 221.34 Kcal (927 kJ)
Calories from fat 58.26 Kcal
% Daily Value*
Total Fat 6.47g 11%
Cholesterol 33.64mg 12%
Sodium 154.74mg 7%
Potassium 101.68mg 2%
Total Carbs 34.18g 12%
Sugars 1.95g 8%
Dietary Fiber 1.57g 7%
Protein 5.97g 13%
Vitamin C 1.8mg 3%
Iron 2mg 12%
Calcium 18.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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