Thursday, May 12, 2022

Strawberry Lemonade Challah

Another week, a new challah recipe!  

As summer is approaching, I love taking advantage of all the fresh fruits! My favorite drink on a hot day is a sweet and tart strawberry lemonade. So, what better way to welcome warm weather than with a strawberry lemonade challah? 

The strands are stuffed with a freeze dried strawberry and lemon filling, then topped with a fresh strawberry and lemon puréed cobbler topping! 
Strawberry Lemonade Challah ~ The Dreams Weaver
What you will need:

Filling:
I always have dry filling for my babkas on hand in ziploc bags {recipe here} use 8 tbsp of the vanilla pudding powder
½ cup freeze dried strawberries
1 tbsp lemon zest
5-6 tbsp lemon juice

Topping:
3 strawberries, puréed
⅓-½ cup flour
3 tbsp sugar
3 tbsp lemon juice
1 tsp lemon zest

Directions:
Make challah dough according to directions here.

Divide dough into 8 equal parts and then roll each part into a log, long enough to fit a loaf pan. {makes 2 loaf challah}

Make the filling by first adding the freeze dried strawberries to a mini blender or food processor, process until almost a fine dust. In a bowl, add all ingredients and stir until combined.
Strawberry Lemonade Challah ~ The Dreams Weaver
Gently flatten each log so that it is about 2 inches wide. Add filling to each flattened log. Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise for 30 minutes.
Strawberry Lemonade Challah ~ The Dreams Weaver
While the challah is rising, prepare the cobbler topping. Puree the strawberries, then add all ingredients together in a bowl until a thick paste-like consistency is achieved. {may need to adjust the flour amount based on consistency} 
Strawberry Lemonade Challah ~ The Dreams Weaver
Preheat the oven to 375°F.

Once the challah has risen, plop little dollops of the topping all over the top of the challah.
Strawberry Lemonade Challah ~ The Dreams Weaver
Bake for 40-50 minutes, rotating the pan halfway through, until the challah is slightly golden.

Once you slice into the challah, you’ll see all the ribbons of strawberry lemon goodness!
Strawberry Lemonade Challah ~ The Dreams Weaver
And, if you happen to have any leftovers after shabbas, it makes a great Sunday brunch French toast!
Strawberry Lemonade Challah ~ The Dreams Weaver
Enjoy!

photo signature_zpsf75b5071.png

Thursday, May 5, 2022

Coffee Cake Challah

Happy almost weekend!

One of my favorite cakes is coffee cake, and strangely I really like the Pesach Manischewitz coffee cake mix {I can eat almost an entire cake in a sitting.} 

So, while being challah deprived on Pesach, eating straight out of the coffee cake tin I had this idea! It’s sort of a mashup between a cinnamon bun {since I fill the strands with the streusel} and coffee cake! Yumm!!
What you will need
Swap sugar for-
1 tbsp sugar
⅓ cup honey or maple syrup
Use 2 eggs instead of 1
Add in-
1 tbsp vanilla
2 tsp salt 1 tbsp cinnamon
½ tsp nutmeg
Additionally, can sub water for milk or almond milk for a richer dough
Streusel Filling:
5 tbsp oil
1 tbsp cinnamon
¼ tsp nutmeg
¼ cup brown sugar
⅓ cup flour

Streusel Topping:
Separate half off the filling from above and add ⅓-½ cup flour for a drier streusel crumb

Directions:
Make challah dough according to directions here, add in vanilla with the eggs, then add in the cinnamon and nutmeg along with the flour. 
Divide dough into 8 equal parts and then roll each part into a log, long enough to fit a loaf pan. {makes 2 loaf challah}

Make the streusel filling in a bowl by adding all ingredients and stirring until combined.
Separate half of the streusel filling into a separate bowl, and add flour gradually until it turns into a drier streusel crumb.
Gently flatten each log so that it is about 2 inches wide. Add a shmear of the streusel filling to each flattened log. Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise 30 minutes.
Preheat the oven to 350°F. 
Brush with an egg wash and top with the streusel topping.
Bake for 40 minutes, turning the tray halfway through so it bakes evenly.
Enjoy!


photo signature_zpsf75b5071.png