1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients in a medium-sized bowl. Mix gently.
3. Use approximately three ounces of dough per rosette. If using the brioche dough, don’t try to roll it out with a rolling pin, as the dough is very sticky; just use the palm of your hand to press each dough piece into a six-inch round.
4. Place a tablespoon of filling directly in the center of the circle.
5. Using a sharp knife (or a bench scraper, my favorite challah tool), make four slits going from the outside of the circle toward the filling in the center. Wrap each of the sections of dough around the filling and place on a flat tray or in a muffin tin. (I have both pictured so you can see how different they look depending on how they are baked.)
6. Glaze with egg and bake immediately for about 25 minutes.
Most rabbinic authorities would consider these challahs to be “filled challahs” and therefore they should not be used as the main “Hamotzi” challah for the table. Instead, I serve these as an extra, in addition to the two regular challahs you make the main Hamotzi on. The brioche dough recipe is large enough to make these rosettes and still have enough left over for two plain challahs.