Sponsored by Tuscanini

Shavuot is almost here, and I can’t think of a more beautiful and delicious centerpiece than these embellished challot. The onion flowers adorn the loaves and add a savory depth. I flavored the onions and the challah with sumac for its hue and the flavor it adds, but it’s optional. This recipe yields 2 4-strand challahs and 1 5-strand challah. You can also make little rolls and place a small onion flower over each one. Play around and be creative.

Onion Flower Challah How-To

For the Challah:

8 cups (1 kilogram) high-gluten flour

2 tablespoons instant yeast

1/2 cup sugar

1 tablespoon salt

1/2 cup oil

1 egg

2 and 1/2 cups warm water

1 egg, beaten

sesame seeds

sumac (optional)

For the Onions:

3 small red onions

6-8 baby red onions

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon sumac

Olive oil spray

1 tablespoon Tuscanini capers

Prepare the Challah:

1. In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, sugar, and salt; mix well. Add the oil, egg, and warm water. Start kneading on low until a dough forms. Increase speed to medium low and knead for at least 10 minutes. The dough should be smooth, elastic, and slightly sticky. If it’s too sticky (depends on humidity), you can add up to 1/4 cup flour 1 tablespoon at a time.

2. With oiled hands, form the dough into a ball and place in a large bowl, spray with oil, and cover. Proof for 1 and 1/2 hours or at least until doubled in size. This would be a good time to make the onions (see below).

3. Heat oven to 375 degrees Fahrenheit.

4. Deflate the dough and divide into 12 to 13 equal pieces. Mine weighed approximately 140 grams each. Roll into strands and braid. Place on a baking sheet lined with parchment paper. Allow to rise another 20 to 30 minutes. Brush challah with egg wash and sprinkle sesame seeds and/or sumac. Place onion flowers on and around the loaves.

5. Bake loaves on the middle rack for 30 to 40 minutes or until golden brown. Cool slightly and enjoy embellished challah.

Prepare the Onions:

1. Heat oven to 375 degrees Fahrenheit.

2. Peel the onions, leaving the root intact. Using a sharp knife, make 4 vertical cuts to create 8 wedges. It’s a little more challenging with the smaller onions – work slowly.

3. Spray a baking dish with olive oil and place onions roots end down. Sprinkle with salt, pepper, and sumac. Spray with more olive oil to coat evenly.

4. Roast for 30 to 40 minutes or until the ends just start to crisp. Cool slightly. Place 1 to 2 capers in the center of each onion flower.