Small Challah Buns
 
Makes about 10
Ingredients
  • ½ recipe Challah Dough (recipe follows)
  • Vanilla Bean, Raisin, and Thyme Filling (recipes follow)
  • 1 large egg, lightly beaten
Instructions
  1. Line 2 baking sheets with parchment paper.
  2. Divide dough into 10 equal pieces. Roll first piece into a 6x2½-inch rectangle. Sprinkle with Vanilla Bean, Raisin, and Thyme Filling. Starting at one long side, roll up dough, jelly-roll style, and press edge to seal. Roll dough into a rope about 14 inches long. Cut rope in half crosswise; cut each piece in half lengthwise. Place the four strands in a hashtag pattern (over, under, over, under) with cut sides facing up. Take one piece, and cross it over an adjacent piece. Cross the next strand over an adjacent piece in the opposite direction. Repeat until all dough has been used. Tuck ends under, and place on prepared pans. Repeat with remaining dough pieces and filling. Brush with egg wash, and cover loosely with plastic wrap. Let stand for 30 minutes to 1 hour.
  3. Preheat oven to 350°.
  4. Brush buns with egg wash, and bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 25 minutes. Let cool on pans for 10 minutes before serving.
Notes
Make the Small Challah Buns with Chocolate-Hazelnut Orange Filling. In step 2, spread chocolate-hazelnut spread onto dough, and sprinkle with orange zest.

Or, don’t use any filling, and simply sprinkle with poppy seeds after brushing with egg wash in step 4.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/small-challah-buns/