Ingredients
Units
For the bread:
- 1 cup warm water (105°F)
- 1 package dry yeast
- 1 tsp + 2 ½ Tbsp sugar
- 2 Tbsp honey
- 2 extra-large eggs
- 3–3 ½ cups unbleached, all-purpose flour + more for dusting
- 2 tsp kosher salt
- ½ cup grapeseed or safflower oil + more for oiling the bowl
- ½ cup white whole-wheat flour
- ½ cup bread flour
- 1 ½ Tbsp of one or a combination of sesame seeds, poppy seeds and za’atar (optional)
For the filling:
- 1 ½ cups very finely chopped yellow onion
- 6 Tbsp olive oil
- ½ cup poppy seeds
- ½ tsp kosher salt
For the egg wash:
- 1 extra-large egg beaten with 2 Tbsp water
Instructions
- To make the bread: Place the warm water in a large bowl and sprinkle the yeast and 1 tsp sugar over the water. Let stand until foamy, about 10 minutes.
- Add the honey, eggs, 1 cup all-purpose flour and the remaining sugar to the yeast. Beat hard with a bread whisk or stir vigorously with a wooden spoon until smooth.
- Add the salt and oil and continue to whisk or stir until the oil is incorporated. Stir in white whole-wheat and bread flour. Gradually add remaining all-purpose flour, starting 1 cup at a time. When you can no longer stir in the bowl, transfer to a lightly floured surface and continue to gradually add flour, kneading gently until dough is smooth, elastic, and no longer sticky. (The flour amount may vary depending on the age of the flour, the humidity, and the size of your eggs.) Form the dough into a ball.
- Oil a large bowl and add the dough, turning it once to coat it. Cover the bowl with a damp cloth and place it in a warm, draft-free spot, such as inside an oven that is turned off. Allow the dough to double in bulk, 1-2 hours.
- Poke the dough with two fingers; if the indentations remain, the dough has adequately risen; if the indentation fills in, cover the dough and allow it to rise 15-30 minutes more.
- While the dough is rising, combine the onion, olive oil, poppy seeds and salt in a small bowl.
- Divide the dough portion into two pieces. Using your hands, roll one piece into a 26-inch-long strand. Then, using a rolling pin or your hands, flatten the strand into a 30×4 inch rectangle. (If the dough is too elastic to hold the rolled out shape, let it rest for 10-15 minutes on the counter and roll it again.)
- Spoon half of the onion-poppy mixture lengthwise down the center of the dough. Fold one long edge of the dough to just cover the filling. Take the second side of the dough and fold it so that it overlaps the the first side by ½ inch. Pinch firmly to seal. Pinch the short ends closed.
- Repeat with the second piece of dough.
- Arrange the filled strands side by side, seam-side down. Beginning in the middle, cross one strand over the other to form an X-shape, being careful to keep the seams facing down. Starting from the middle cross, continue to cross the strands, one over the other in the same direction until you reach the end. Pinch the ends together. Repeat with the other end. Coil it into a ring and transfer it to a parchment-lined baking sheet, seam-side down. Tuck one end under the second and pinch to seal tucked end.
- Preheat oven to 350°F.
- Let the ring rise for about 1 hour in a warm, draft-free place, until doubled in size.
- Glaze with the egg wash and sprinkle with more seeds, if desired. Bake for 45-50 minutes. Rotate the baking sheet in the oven halfway through the baking. The bread should be golden brown and sound hollow when tapped. The internal temperature can be tested with an instant-read thermometer and should be 190°F.
- Prep Time: 30 minutes + 2-3 hours rise time
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Ashkenazi