Potato Knish Challah

What do you get when you stuff mashed potatoes and mushroom inside of your challah strands? Potato knish challah! And that’s exactly what my house smells like as this challah is cooking. 

This challah is oh so savory, and so good served warm! One of my favorite savory mashup creations yet!

What you will need:

Challah dough {recipe here}

Filling

3 Maine or Yukon gold potatoes

2-3 garlic cloves

Salt 

1 container mushrooms

Topping

1 egg

Mushrooms

Fried onions {I use Trader Joe’s fried onion pieces}

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 300°F. 

On parchment lined sheet tray or greased aluminum foil, spread out the mushroom slices and bake for about an hour. This helps remove all the excess moisture in the mushrooms that could make the challah soggy! {or use Trader Joe’s Crunchy Champignon Mushroom Snack to save a step, but we just finished our last bag on a pizza!}

While the mushrooms are in the oven, start on the mashed potatoes. I peel and cube my potatoes so they boil faster. I place it all in the pot with a generous amount of salt and garlic cloves. Boil for about 15-20 minutes or until fork tender. 

Drain the potatoes, but save the starchy water! This helps the mashed potatoes become creamy without having my to add margarine. 

Use a potato masher to mash the potatoes and gradually add the starchy water until creamy, but not too liquidy. Add salt and any other seasonings. 

Allow the mashed potatoes cool, if the filling is too hot it will be hard to shaped the challah. I usually do mine a day in advance. 

Preheat the oven to 350°F.

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Place cooled mashed potatoes along the log, and top with some dehydrated mushrooms. Pinch closed and braid. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

Once the challah has risen, brush with an egg wash, and sprinkle with reserved mushrooms and fried crispy onions. 

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Red Pepper Spread Filled Challah

We usually dip our {non-filled} challah in either a chummus or some sort of savory spread from Trader Joe’s on shabbas, like this red pepper spread. So I figured, why not stuff the spread inside the strands and have it all contained in one? 

What you will need:

Challah dough {recipe here}

Filling

Spread of choice 

Topping

1 egg

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

On parchment lined sheet tray or greased aluminum foil, spread out the spread in 4 thin lines {about the length your challah strands will be} and freeze to firm up about 30 minutes. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Place frozen spread on each log and pinch closed. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

Once the challah has risen, brush with an egg wash, and sprinkle with sesame seeds or everything but the bagel spice. 

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Slice open and look at those pockets of spread inside your challah!

Enjoy!

Deli Roll Challah

This challah is filled with pockets of mustard and deli meat! Need I say more? This challah is the ultimate savory mashup!

What you will need:

Challah dough {recipe here}

Filling

6-8 tbsp yellow mustard

1/8 cup fresh chives

8 slices of deli meat of choice

Topping

Yellow mustard

1 egg

Directions: 

Prepare challah dough according to directions. 

Slice the deli meat into thin strips and chop the chives to small pieces. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Spread a layer of mustard down the center of the log and sprinkle chives on top. Lay the deli meat on top. Pinch the logs closed and braid. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

 

Once the challah has risen, brush with a thin layer of mustard and an egg wash, and sprinkle with some chives and sesame seeds. 

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

Look at those pockets of savory yumminess!

Enjoy!