I love challah – it’s one of the best Jewish pastries there are, and it’s so versatile that you can make it different each and every time you bake it.
This version is for ricotta challah stuffed with ricotta cheese and roasted bell peppers, and it’s great for hosting or as a light dinner.
Ricotta Challah with Roasted Peppers
Servings 2 30 cm ricotta challah loaves
For the dough:
- 500 grams (3 1/2 cups) flour
- 10 grams (2 tsp.) instant dry yeast
- 30 grams (3 tbsp.) sugar
- 80 ml. (1/3 cup) vegetable oil
- 10 grams (1 tbsp.) fine salt
- 220-250 ml. (3/4-1 cup) water
For the filling:
- 375 grams (1 3/4 cups) ricotta cheese
- 200-300 grams roasted peppers chopped
- 50-60 grams almonds coarsely chopped (optional)
- 1 beaten egg for brushing
Dough: in a bowl of a mixer with a dough hook put flour, yeast, sugar, oil, salt and water and knead in a low-medium speed for about 10 minutes. The dough should be soft and slightly sticky. Gradually add the water; begin with 220 ml and add more as needed.
Put the dough in a large bowl, cover and let it rise for an hour, or until it doubles in volume.
Transfer the dough on a floured work surface and divide it into 2 equal parts.
Roll each part into a rectangle about 1-2 cm thick.
Spread half of the ricotta evenly and thin, sprinkle with half the peppers and half the almonds evenly.
Roll tightly and cut lengthwise. Braid the 2 pieces together and put in a greased loaf pan.
Repeat with the second part of the dough and the remaining filling.
Cover the two challahs with a towel and let rise for about an hour until almost doubled their volume.
Preheat oven to 175c degrees.
Brush the challahs gently with beaten egg.
Bake for about 30-40 minutes or until golden.
Cool slightly and serve.
- The ricotta challahs are at their best on the day you bake it, but you can freeze them for up to 2 weeks, wrapped tightly.
- I used store- bought roasted peppers but you can make it yourself if you want.
- Instead of roasted peppers you can use sun-dried tomatoes to diversify the flavors.