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!
