Recipe developed and shot by @mandyliciouschallah.

What You’ll Need:
Challah Dough
1 1/3 cup water
1/3 cup canola oil
4 egg yolks
1 1/2 teaspoons salt
4 1/4 cups bread flour
1/2 cup sugar
1 tablespoon bread machine yeast

Filling
2 medium onions, diced
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon sugar
10 packaged latkes, cooked according to instructions, cooled completely, then crumbled into large pieces

Topping
1 egg yolk
1 teaspoon water
1/2 cup crushed French’s crispy onions

What to Do:
Add dry and wet ingredients to a bread machine in the order specified by the manufacturer. Set machine for “dough” cycle. If not using a bread machine, combine all the ingredients in a large bowl, turn out onto a floured board and knead for 5 minutes. Allow to rise in a large bowl in a warm and draft-free place, covered with plastic wrap or a towel, for 1 ½ hours.

While dough is rising, prepare the latke filling: Heat oil over medium heat and add onions. Stir to coat onions with oil. Spread the onions evenly over the surface of the pan and cook for 10 minutes. Add salt and sugar to the onions, stir, and cook for an additional 30 – 60 minutes, stirring occasionally, until soft. Cool. Drain liquid from pan.

When the dough cycle is complete, remove dough from the bread machine and divide into 6 equal portions.

On a floured surface, roll three portions into long ropes, and using a rolling pin, roll each portion into a rectangle approximately 12 inches long and 8 inches wide.

Spread 1/6th of the onions evenly over the surface of each rectangle, and then sprinkle 1/6th of the crumbled latkes evenly over the onions.

Gently pull one long edge of the dough up to the middle of the strand and repeat with the other long edge of the dough so that the edges meet in the center, encasing the filling.

Pinch together to seal closed. Repeat for all 3 rectangles.

Carefully braid each of the rolls together, then place in a greased loaf pan.

Repeat with remaining dough to form another 3-strand challah.

Cover with a towel and let rise for 20-30 minutes in a draft-free place.

Preheat oven to 350 degrees.

Beat egg yolk with water to prepare the egg wash. Brush over each challah and sprinkle each loaf with 1/4 cup crushed crispy onions.

Bake challahs for approximately 45-50 minutes or until golden brown. Remove from pans and allow to cool on a wire rack. Best served slightly warm.