"Challah Bread filled with Homemade Frangipane and Rhubarb Compote"
Frangipane and Rhubarb Challah Bread
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Homemade Frangipane and Rhubarb Compote oozes out of the middle of this soft, pillowy Challah Bread and is a real treat for the senses.
Prep time: 4hrs
Cook time: 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 1/2 cups lukewarm water
- 40 gram fresh yeast
- 8 tabelspoons caster sugar
- 5 fresh eggs
- 1/4 cup sunflower oil sunflower oil
- 1 tablespoon kosher salt
- 1 kilogram all purpose flour
- 300 fresh rhubarb
- 175 gram butter butter
- 125 ground almonds
- 1 teaspoo vanilla extract vanilla extract
Method
Step 1
First, make the Challah Bread. Pour the water into a large mixing bowl, add half a tablespoon of caster sugar and then carefully dissolve the fresh yeast into the water. Once bubbles start to appear, add about a third of the flour, two eggs, 4 tablespoons of caster sugar, the salt and the oil. Get your hands into the dough and combine the mixture, adding flour little by little, until a big ball of dough forms. The dough should be ready to knead when it comes apart from the bowl and doesn’t stick to your hands.
Step 2
Knead the dough on a clean work surface which has been sprinkled with flour for 5 - 10 minutes. Drizzle any leftover sunflower oil around the bowl, place the dough back inside and cover with cling film. Leave the dough to rise somewhere warm for about an hour and a half or until it has doubled in size.
Step 3
Meanwhile, make the Frangipane by creaming the butter and the rest of the sugar together before adding 2 eggs, the ground almonds, 80g remaining flour and the vanilla extract and mixing thoroughly to form a creamy paste. Then make the compote by washing and chopping the rhubarb into small pieces and heating it gently with the remaining caster sugar for 20 minutes until soft.
Step 4
Once the dough has risen, punch the air out of it and roll it out long, thin and flat with a rolling pin on a floured work surface. Cut the dough into long, thin strips with a knife before placing a long line of frangipane down the centre of each strip topped with small pieces of rhubarb from the compote. Bring the dough up and around the filling and seal at the top with a pinch before plaiting up three strands of dough at a time. Shape the plaits into swirls by winding the plaits round like a snail shell before covering them with a clean tea towel or cling film and leaving them to rise again for half an hour. Pre-heat the oven to 180 degrees C and egg wash the dough with the remaining egg . Bake the challah bread for 25-30 minutes at the bottom of the oven.