Step 1

Blanch the green garlic in boiling water for 30 seconds. It will help us to keep the color vibrant!

Step 2

Transfer the green garlic into ice water to stop cooking.

Step 3

In a food processor- blend the green garlic with water to a homogeneous sauce.

Step 4

In a stand mixer's bowl combine 250 gr of the green garlic sauce, yeast and sugar. Stir well.

Step 5

Add the egg. Add the flour and then the olive oil. Don’t mix.

Step 6

Knead on the slowest speed of your stand mixer. After 10 min, add the salt.

Step 7

Change the speed of the mixer one notch up. Mix for additional 2-3 min.

Step 8

Round the dough and place in a greased bowl covered with a towel. Let it rest until doubled in size.

Step 9

Divide as you like, I divided this beauty to 4 pieces of 150 gr each. I made individual challahs with the rest of the dough.

Step 10

Round each piece to a ball. Cover with a towel and let it sit for 10 min.

Step 11

Open the balls to strands and braid. Let the challah to proof. You know it is ready to be baked when you press the strands (gently!!!!!) and it bounced back slowly.

Step 12

Preheated the oven to 380F or 190C.

Step 13

Once the challah has proofed, brush with egg yolk mixed with a sip of water. Don't make a pool of egg on the challah. Light Brushing. We don't want an omelette on our bread!

Step 14

Using your finger, make a space for the garlic confit and decorate with nigella seeds.

Step 15

Bake for 25 min. If the top of the challah gets brown to fast, cover the top with an aluminium foil. You know the challah is ready when the internal temperature reaches 190F or 95C.

Step 16

YASSS!