Caramelised onion and goat’s cheese challah

Method

1. Put the flour, salt and sugar in the bowl of a stand mixer fitted with a dough hook. Dissolve the yeast in the warm water, then add to the bowl along with the 30g oil and egg yolk. Start mixing the dough at a slow speed until it comes together into a ball, then increase the speed to high and knead for 4 minutes. Transfer the dough to a clean bowl, then cover and set aside for 20 minutes.
2. Meanwhile, make the filling. Pour the 2 tbsp olive oil into a large frying pan over a low-medium heat, then add the onions with a pinch of salt and pepper. Cook, stirring regularly, until softened and caramelised (14-15 minutes). Leave to cool.
3. Roll the dough out on a flour-dusted work surface into a 40cm x 20cm rectangle. Spread the caramelised onions all over, then crumble the goat’s cheese evenly over the top.
4. Cut the dough in half lengthways to form 2 long rectangles. Roll each rectangle from the longest side into a sausage or snake-like shape, trying to keep as much filling inside as possible. Scatter some nigella seeds over the top, then twist both snakes together to form a loaf. Put the chives on top or tie them loosely them around the loaf to decorate.
5. Dust a baking tray or a 2lb loaf tin with more flour, then put the loaf on it (or in it). Loosely cover, then leave to prove for about 30 minutes or until very soft to the touch (this may take longer in a cold room). Heat the oven to 200°C fan/gas 7.
6. Uncover the challah, sprinkle with a few more nigella seeds, then bake for 10 minutes. Reduce the heat to 180°C fan/gas 6 and bake for another 10 minutes. Reduce the heat again to 160°C fan/gas 4 and bake for a final 8 minutes, then remove from the oven and enjoy.