Chocolate Cherry Pistachio Challah Rolls
Yields 10 challah rolls
Servings 10
Ingredients
Dough
- 1 cup warm water, between 100-110 degrees F (250 ml)
- 1 ½ tablespoons active dry yeast (15 grams)
- 3 tablespoons olive oil (35 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs
- 1 large egg yolk
- 1 ½ teaspoons salt
- 4 cups all-purpose flour (592 grams)
Filling
- ½ cup butter, softened (113 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup unsweetened cocoa powder (27 grams)
- 1 tablespoon orange zest
- 4 ounces bittersweet chocolate, chopped
- ¾ cup toasted pistachios, chopped (100 grams)
- ¾ cup dried cherries, chopped (120 grams)
Remaining ingredients
- egg wash (1 large egg beaten with 1 tablespoon water)
- 2 tablespoons sesame seeds
Instructions
- Make the dough. Combine warm water with active dry yeast. Stir to combine and let sit for 5 minutes or until the mixture is foamy.
- Pour the yeast mixture into the bowl of a stand mixer. Add the olive oil and sugar and beat to combine. Add the eggs and egg yolk one at a time, mixing to combine. With the mixer on, gradually add the salt and flour. Switch the dough hook and knead the dough until smooth, about 7-8 minutes. If the dough is still sticky, add 1-2 tablespoons of additional flour. Transfer the dough to a clean bowl, cover and let proof in a warm area for 1 ½ hours or until doubled in size.
- Meanwhile, make the filling. Beat together the softened butter with sugar and cocoa powder until well combined. Chop the pistachios, dried cherries, and chocolate.
- Punch down the dough and divide it into 10 equal portions. Roll out each of the portions into a large circle about 7 inches in diameter. Spread about 1 tablespoon of the cocoa butter mixture in an even layer on the dough and sprinkle the chocolate, pistachios, and dried cherries on top. Roll up the dough into a log, closing the seam.
- To shape the challah rolls, roll out the log until it's about 12 inches long. Shape the log into an upside-down U. Then, take the left end of the roll and overlap the right end. Take the end that is now on the right side and pull it up towards the center hole. Take the remaining left side and pull it back towards the center, pinching the two open ends together. Arrange the challah roll on a lined baking sheet and repeat with the remaining portions.
- Brush egg wash on the rolls, loosely cover and proof for 1 more hour in a warm area.
- Preheat oven to 375 degrees F.
- Brush egg wash once more on the proofed rolls. Sprinkle sesame seeds on top and bake for 18-20 minutes or until golden brown. Remove from the oven and let cool completely. Enjoy!
Notes
You can prepare the dough the night before and let it sit in the refrigerator overnight. Let it come to room temperature the following day before shaping.
