Cherry Crumble Challah

This challah is stuffed with homemade fruit preserves that are both sweet and tart. I used stone fruit in my preserves, which I think are quintessential summer fruits! The preserves swirl through the center of the challah and are topped with a crunchy oat crumble. 

What you will need:

Challah dough {recipe here}

Filling

Homemade fruit preserves {recipe here} or store bought works as well

Topping

½ cup brown sugar

½ cup old fashioned oats

½ cup all purpose flour

½ tsp cinnamon

¼ cup canola oil or margarine/butter

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Spoon about 1 tbsp preserves down the center of each log. Pinch the edges to seal, and then braid the logs.

Place the challah in a greased loaf pan and let the challah rise covered with a towel 30 minutes. 

While the challah is rising, prepare the crumble topping. Combine all dry topping ingredients in a bowl. Use a pastry cutter or 2 forks to mash cold margarine/butter into the oats mixture until the mixture resembles coarse crumbs. If using oil, just stir in. 

Once the challah has risen, spread the crumble topping over the challah. Pat the topping gently until even.

Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Cherry Apricot Preserves

I love cherries, but sometimes fresh ones cause me to have an allergic reaction. I bought a container of them so happy they were in season, ate a few, and then had an allergic reaction. I then thought to make a preserve with them so I can enjoy them again. I paired the cherries with apricots, which compliment the cherry flavor profile well. I also added some almond extract, which I learned from my many hours of watching The Food Network, that it enhances the flavor of cherries! 

This recipe is so easy and doesn’t use any pectin or preservatives! I will be using these preserves this week to stuff one of my challahs! 

What you will need: 

1 lb cherries, pitted and chopped 

1 lb apricots, pitted and chopped 

2 cups sugar 

1 tbsp lemon juice 

1 tsp almond extract 

Directions

Wash drain and pit the cherries and apricots. Chop into little chunks depending on the texture you need. Soft cherries can be used but discolored and bruised will ruin the jam so remove those. 

In a sauce pan, combine the apricots, cherries, sugar, and lemon juice. If you are using frozen cherries, let the cherries macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably. 

Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Boiling the jam is important as it releases pectin from the skin. 

Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Mash the fruit so you have a smoother jam-like consistency. 

Continue to simmer for about 20 to 30 minutes more, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools. Add the almond extract once the heat has been turned off and stir once more. 

Pour the jam into clean jars leaving ¼” space from the top. Use a clean knife or spatula to move the jam a bit, this will remove any air pockets.

Enjoy!

Chocolate Macaroon Challah

I love chocolate covered macaroons, and not just for Pesach. This week I tried to recreate the flavors to stuff inside my challah, and top with a chocolate drizzle!

What you will need: 

Challah dough {recipe here} Filling

¾ cup unsweetened shredded coconut

1 tsp vanilla extract

¼ cup sugar

1 egg white

Topping

Unsweetened flaked coconut

1 egg

Chocolate drizzle

¼ cup chocolate chips

½ tsp canola oil

Directions:

Prepare challah dough according to directions.

Prepare the macaroon filling - separate an egg, and whisk the egg white and sugar until stiff peaks form. Gently fold in the shredded coconut and vanilla extract. Set aside.

Preheat the oven to 350°F.

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2-3 inches wide. Fill with the macaroon mixture. Pinch the edges to seal each log.

Braid the challah. Place the challah in a greased loaf pan and let the challah rise for 30 minutes.

Once the challah has risen, brush with an egg wash. Sprinkle with shredded coconut.

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Once the challah is out of the oven and cooling, prepare the chocolate drizzle. Melt the chocolate chips in a microwave safe bowl in the microwave in 30 second increments so as to not burn the chocolate. Once melted, add the oil and stir to combine.

Drizzle the chocolate glaze over the top of the challah.

Cut into your challah and taste the layers of coconut macaroon-y yumminess!

Enjoy!