3.5 hours including rising time
8 people

Dough:

• 300 g wheat flour
• 100 g flour for white bread
• 7 g instant yeast
• 30 g granulated sugar
• 180 ml lukewarm water (35 – 40°C)
• 2 eggs
• 80 ml sunflower oil (or another type of neutral oil)
• 1 teaspoon of salt
• 25 g brown sugar

Filling:

• 120 g Vacherin Fribourgeois AOP, grated
• 1 large onion cut into rings
• Butter

Finish:

• 1 egg, beaten
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds

Dough:

1. Mix wheat flour, bread flour, yeast and 30 g granulated sugar in the bowl of a food processor.
2. Place the dough hook on the food processor and run at low speed while you pour in the water.
3. In a separate bowl, whisk together the eggs, oil, brown sugar and salt. Pour the egg mixture into the rest of the dough.
4. Knead for 10 to 15 minutes on low to medium speed, until you obtain a smooth dough. The dough may be a little sticky.
5. Form the dough into a ball and place in a greased bowl. Cover with cling film and leave to rise at room temperature for 1.5 to 2 hours, until it doubles in volume.

Filling:

1. While the dough is rising, make the filling. To do this, melt a large knob of butter in a large pan.
2. Add the onion rings and cook over a gentle heat until the onion is caramelised, 30 to 40 minutes. Stir regularly.
3. Set aside and leave to cool.

Finish:

1. Divide the risen dough into three equal parts. Roll out each part into a rectangle measuring approx. 30 x 10 cm.
2. Cover each rectangle with a thin layer of caramelised onion and grated Vacherin Fribourgeois AOP. Leave a strip of 1 to 2 cm free along one long side. Season with pepper and salt.
3. Roll up each piece of dough lengthwise into a firm roll, ending at the uncoated strip. Pinch the seam firmly shut.
4. Lay the three rolls next to each other with the seams down. Press the ends together at the top and then braid the whole thing into an oblong loaf.
5. Place the bread on a baking tray with baking paper, cover with a towel and leave to rise at room temperature for another 30 minutes.
6. In the meantime, preheat the oven to 190°C.
7. Brush the risen bread with the beaten egg. Mix sesame seeds and poppy seeds in a small bowl and sprinkle over the bread.
8. Bake for 30 to 40 minutes, until the bread is brown and cooked through.
9. Leave to cool and serve with salted butter.

Delicious doesn’t always have to mean complex. Sometimes a thick slice of tasty brioche bread with salty butter is the most satisfying breakfast. A filling of cheese and caramelised onion gives this Challah bread some extra zing.

Music:

The National – Dark Side of the Gym

Listen on  Spotify