For the last chametz hurrah before Pesach, I wanted to make a sweet mashup. And, since this weekend is officially the star of spring and my birthday, I wanted it to include fruit.
What you will need:
Challah dough {recipe here}
Filling
1/2 cup frozen blueberries
Flour or vanilla pudding powder
Topping
3/4 cup flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup canola oil
1/4 cup milk
1 egg
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. Sprinkle with vanilla pudding powder, or toss your blueberries in some flour, before placing blueberries down in flattened logs. This helps the blueberry juices thicken a bit like a cobbler and prevent it from oozing everywhere. 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.
While the challah is rising, prepare the cobbler topping. Combine all topping ingredients in a bowl.
Once the challah has risen, plop little dollops of the topping all over the top of the challah.
Bake for 40-50 minutes, until the top is golden brown and the challah is cooked through.
Enjoy!
