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Shared by Jamie Wei

Date Challah Mantou with Date Syrup

Yield: 6 challah mantouTime: 3 hours total (30 minutes active time, 2 ½ hours inactive)

Shared by Jamie Wei

Date Challah Mantou with Date Syrup
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Date Challah Mantou with Date Syrup

Yield: 6 challah mantouTime: 3 hours total (30 minutes active time, 2 ½ hours inactive)

Family Journey

Taiwan
New York City

Inspired by the Jewish New Year tradition of eating round challahs, Jamie Wei braids her mantou into beautiful round buns and studs them with sticky-sweet dates for an extra sweet touch. 

Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for tofu and chili crisp salad, Taiwanese brisket, and cucumber curry soup.

Ingredients

  • 2 ½ cups (400 grams) all purpose flour
  • 2 teaspoons (6 grams) active dry yeast
  • 3 tablespoons (40 grams) granulated sugar
  • ½ teaspoon sea salt
  • 1 ½ teaspoons baking powder
  • ¾ cups (200 grams) warm, non-dairy milk, such as soy
  • 3 ¼ teaspoons (15 grams) neutral oil
  • 1 ½ tablespoons (30 grams) date syrup
  • ¼ cup (50 grams) dates, finely chopped

Preparation

  • Step 1

    Place all the ingredients in the bowl of a stand mixer fitted with a paddle attachment and mix to combine until a dough is formed. Switch to a dough hook and knead the dough until it is smooth and elastic, around 5-7 minutes. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 ½ hours, or until doubled in size.

  • Step 2

    Divide the dough into 24 equal portions (around 30 grams each). Roll each portion into a long, even strand. Working with 4 strands at a time, braid them into a 4-strand round challah. Repeat with the rest of the strands for a total of 6 braided mantou.

  • Step 3

    Line 2 steam baskets with steam paper or cloth.Transfer the braided mantou onto the lined steam baskets, placing them at least 1” apart from each other. Use two baskets if needed. Cover the basket with damp cloth and proof the mantou for 40-50 minutes, until doubled in size.

  • Step 4

    Ten minutes before they finish proofing, prepare boiling water for the steamer. When ready to steam, remove the covers from the baskets, cover with the lid and steam the mantou over high heat for 15-20 minutes.

  • Step 5

    Once done, turn off the heat. Keep the baskets covered and let sit for 10 minutes before lifting the lid. Serve warm.