• Bradley & Alyssa

Shofar, So Good: Brown Butter Sage Challah

L'Shana Tova, fellow Hebrews. Or if you are not from the tribe, hello and welcome to our very own festive New Year celebration. While there doesn't seem like a lot to celebrate in the world at this time (wildfires, hurricanes, COVID, venomous trees (yes, that is real, wtf Australia) we have to remind ourselves there is still so much to be grateful for and let these moments of severity instinctively guide us to unite together and to contribute more good into the world.


Did we just get serious on this blog for a moment? Weird. Enough of that.


We won't go into an explanation of Rosh Hashana -- there's Google for that. We're here to feast people, and feast we shall. And if you know what's good with all that's sweet and holy, you know what's cooking for this holiday...


Challah. HECK to the YES (trying to keep it PG for the high holidays). But not just any Challah. You know us by now, we are extra. We are talking crispy sage and garlic brown butter STUFFED challah.


Drool.

Inspired by Molly Yeh's Scallion Pancake Challah recipe, we choose different ingredients to stuff the challah, while using her dough recipe -- it is fail proof in our experience. Enjoy the recipe as well as the time with friends and family this holiday!


Course: Appetizer

Servings: 4-6

Ingredients: Sage Garlic Butter Sauce

  • 2 tablespoons unsalted butter

  • 2 large garlic cloves, smashed 

  • 10-15 fresh sage leaves, dependent on your taste

  • Pinch of salt

Instructions


Before you begin read through this dough recipe from Molly Yeh, found here, which will guide you through dough-making and dough-proofing (vital, time-intensive step).

1. Making the sage butter is easy, but watch the heat! Start at medium heat and drop in all the ingredients.


2. Cook until the butter begins to brown and the sage starts to crips like Autumn leaves (about 3-4 minutes).



3. Let cool, then fork out the crispy sage and mashed garlic and chop until fine. Add back to the butter and stir in a pinch of salt.


5. Assuming you've followed the directions to make the dough for the challah, you will proceed to break the dough into three equal parts. Then roll each part into a 1-foot log. Gently flatten each log so that it is about 3 inches wide.


6. Add in the sage butter mixture into the center of each log, then roll them up lengthwise so each strand is tucked away and stuffed with the goodies.


7. Starting on a parchment-lined (or tin foil) baking sheet, braid the three strands and tuck in the ends. 



8. Brush with egg wash (or if you do not have extra eggs in the fridge, we melted another half tablespoon of butter with a tablespoon of honey - which, is more symbolic to Rosh Hashana anyway).


9. Sprinkle with sesame seeds and a touch of salt, and optional to drizzle very fine lines of honey all over the dough to add a touch of sweetness for the new year.


10. Cook for 22-25 minutes, or until golden brown and cooked through. 


11. Serve (preferably with apples and honey) ! Happy New Year!




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