Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

Traditional challah taste in a fast-bake format

By: ALISON LADMAN The Associated Press
September 4, 2013
0

Most people know challah - a Jewish egg bread - as a braided loaf. But truth is, it can take on a variety of shapes. And at Rosh Hashana it often is formed into a spiral, which is meant to symbolize the circle and continuity of the Jewish new year.

To make this delicious celebratory bread a little easier, we gave our version of spiral challah a boost thanks to a bit of help from baking powder.

And to make it easier to shape - and faster to bake - we divided the large loaf into mini rolls shaped in muffin tins.

The result tastes like challah, but looks like a beautiful popover.

Most people know challah - a Jewish egg bread - as a braided loaf. But truth is, it can take on a variety of shapes. And at Rosh Hashana it often is formed into a spiral, which is meant to symbolize the circle and continuity of the Jewish new year.

To make this delicious celebratory bread a little easier, we gave our version of spiral challah a boost thanks to a bit of help from baking powder.

And to make it easier to shape - and faster to bake - we divided the large loaf into mini rolls shaped in muffin tins.

The result tastes like challah, but looks like a beautiful popover.

SPEEDY CHALLAH MUFFIN SPIRALS

-

Yield: 16 servings

2/3 cup warm water 4 whole eggs, room temperature 3 egg yolks, room temperature 1/2 cup vegetable or canola oil 2 tablespoons honey 2 teaspoons salt 2 teaspoons baking powder 2 teaspoons instant yeast 4 1/2 to 5 cups all-purpose flour

For the egg wash: 1 egg 1 tablespoon water

Procedure:

In the bowl of a stand mixer, combine the water, 4 whole eggs, 3 egg yolks, oil, honey, salt, baking powder, yeast and 4 1/2 cups of flour. Mix on low speed for 6 to 8 minutes, or until the dough is smooth and elastic. The dough should be very soft and slightly sticky. If it feels too sticky, add the remaining flour 2 tablespoons at a time.

Cover the bowl with plastic wrap and allow to rise in a warm place for 45 minutes.

Dump the dough out onto the counter and divide into 16 even pieces. Roll each piece into a 12-inch-long snake.

Spray a muffin tin with cooking spray. Spiral 1 dough snake into each muffin cup. Cover the muffin tin loosely with plastic wrap and allow to rise again in a warm place for another 45 minutes, or until puffy.

After the dough has risen for 30 minutes, heat the oven to 375 F.

To prepare the egg wash, in a small bowl beat together the egg and water until frothy. Brush gently over the spirals, then bake for 20 to 25 minutes, or until cooked through and golden brown. Transfer to a rack to cool.

Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Wake up with today's top stories in your inbox

Wake up with today's top stories in your inbox

or
Already a print subscriber?
Already a digital subscriber?
 
This is your last FREE article for the month
This is your last FREE article for the month

Subscribe now and enjoy Unlimited Digital Access to Gazette.com

Only 99 cents for Unlimited Digital Access for 1 month
Then $2.31/week, billed monthly, cancel anytime
Already a print subscriber?
Already a digital subscriber?

 
You have reached your article limit for the month
You have reached your article limit for the month

We hope that you've enjoyed your complimentary access to Gazette.com

Only 99 cents for Unlimited Digital Access for 1 month
Then $2.31/week, billed monthly, cancel anytime
Already a print subscriber?
Already a digital subscriber?
 

Exclusive Subscriber Content

You read The Gazette because you care about your community and the local stories you can't find anywhere else.

Only 99 cents for Unlimited Digital Access for 1 month
Then $2.31/week, billed monthly, cancel anytime
Already a print subscriber? Get Access | Already a digital subscriber? Log In
 
articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.