These beautiful challahs are stuffed with a delicious cheese filling and will look fantastic at your Shavuot meal.
Photo Credit: Tnuva USA
Prep time: 30 min., makes 2 challahs
For the dough:
4 cups (500 grams) flour
1 tbs. (11 grams) dry yeast
2 tbs. sugar
100 grams Tnuva butter, softened
2 large whisked eggs
1 ¾ cups (180-250 ml) water, room temperature
2 tsp. salt
For the filling:
500 grams Tnuva’s Creamy Soft Cheese 9%
150 grams Tnuva’s Kashkaval Chunk, finely grated
1 tsp. fresh thyme, chopped
2 large whisked eggs
1 tsp. salt
½ tsp. pepper
½ cup sugar-free cranberries
A handful of thyme stalks for garnish
For the dough: In a mixing bowl, mix together the flour, yeast and sugar. Add the butter, eggs and ¾ cup of water. Mix with the mixing hook until the dough is smooth – add the salt during the mixing process. If needed, add more of the water to ensure a soft dough that doesn’t stick to the sides of the bowl. Mix for another five minutes. Roll the dough into a ball, transfer to a different bowl, cover and let rest until the dough doubles in volume.
For the filling: In a bowl, mix together the creamy soft cheese, grated Kashkaval (set aside 4 tbs. for garnish), thyme, eggs, salt and pepper.
Place the dough on the counter; lightly knead to remove the air and divide into 6 equal parts. Roll out each dough piece on a floured surface to a rectangle of approx. 15×25 cm. Lightly brush the edges of each rectangle with whisked egg.
Scoop a sixth of the filling onto the middle third of each rectangle, about 2 cm from the edge. Sprinkle a sixth of the cranberries onto each cheese filling. Fold one of the longer sides of the rectangle above the filling and fold the opposite side over it. Pinch the edges together to close. Stretch the dough roll to 30 cm. Braid every three rolls. Place the braided rolls onto a baking tray lined with baking parchment and brush with whisked egg. Cover and let rise until the dough doubles in volume.
Heat the oven to 180 degrees Celsius. Brush the challahs once more with whisked eggs, garnish with thyme stalks and the reserved Kashkaval. Bake at the center of the oven for 40 min.
Enjoy! Chag Sameach!