Got a sweet tooth? Love those savory caramelized onions? You can make one or both or these festive Purim hamantash challahs to add some fun to your Purim seudah!

It’s always fun to have new and exciting foods at the Purim seudah. These Purim-themed challahs definitely don’t disappoint!

I have two versions of hamantash challahs to share here — one for the sweet tooth and one for savory lovers.

This recipe makes two big hamentashen challahs. You can make one of each, as directed in the instructions, or if you only want to do it one way or the other, double your desired filling and make two. (Of course, if you just want one, either make half a recipe of dough or freeze half the dough for another time.) While I provide a recipe here for the dough, you can definitely take a shortcut and use store bought-challah dough or even pizza dough.

If you’re making the sweet version, the crumbs are entirely optional (but you know me — I can never resist a baked good with crumbs!). The recipe posted here is my standard crumb recipe that I use to top muffins, cakes, fruit crumbles, and everything else! If you have leftover crumbs, you can freeze them for another use.

When making the onion filling, I know 30 minutes sounds like a long time to saute, but trust me that it’s worth it! The onions taste so much better when they are caramelized properly, so low and slow is the way to go!

As always when baking, it’s best to use real baking sheets. It makes a huge difference in the texture of your finished product!

Want another hamantash-themed food for your Purim seudah? Try this salmon hamantash appetizer for an adorable seudah starter!

Hamentash Challah Two Ways: Sweet Hazelnut Crumb and Savory Caramelized Onion

Print Recipe

Ingredients

Dough (yields 2 hamantash challahs):

1½ cups warm water
½ cup sugar
1 Tbsp plus ¾ tsp dry yeast
2 eggs
2 Tbsp honey
6 Tbsp oil
5 cups flour
1½ tsp salt

Onion Version (yields 1 challah):

3 Tbsp oil
2 large onions, diced into ½-inch pieces
1 egg, beaten

Hazelnut Crumb Version (yields 1 challah):

1 container hazelnut chocolate spread (you can also use plain chocolate spread if you have allergy concerns)
1½ cups flour
½ cup sugar
½ cup oil
1 tsp vanilla
1 egg, beaten

Instructions

Challah Dough

In a mixing bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes, until yeast starts to bubble.
Add eggs, honey,, and oil; mix well.
Add the flour and salt; mix. Once it gets too hard to mix with a spoon, knead it with your hands until smooth.
Place the dough back in the bowl. Cover with a towel and let rise for about 30 minutes.

Onion Filling

Meanwhile, for the onion filling, in a frying pan, heat the oil over a medium flame. Add the onions and sauté for about 30 minutes, stirring frequently, until brown.

To Assemble:

Preheat oven to 350°F and line two baking sheets with parchment paper.
Divide the dough into two balls. Roll one ball into a circle about 10 inches in diameter. Place on prepared baking sheet.
Spread onion filling over the middle. Fold over the edges into a triangle shape, pinching together three corners. Brush with beaten egg.
For the hazelnut crumb version, place flour, sugar, oil, and vanilla in a small bowl. Mix together by hand until it forms coarse crumbs.
Roll the second ball of dough into a circle about 10 inches in diameter. Place on cookie sheet.
Smear the hazelnut spread in the middle. Fold over the edges into a triangle shape, pinching together three corners. Brush dough with beaten egg. Sprinkle dough with crumbs.
Bake for 20 minutes.

Recipe by Faigy Murray | https://mykitchenmystudio.com/hamantash-challahs-two-ways/

Hamantash Challah Two Ways: Sweet Hazelnut Crumb and Savory Caramelized Onion