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: 

Challah Dough recipe

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!

Honey Apple Biscotti

It’s almost Rosh Hashanah and apple picking season, so what better way to bring in the new year and celebrate with an abundance of apples from apple picking than with some biscotti. These biscotti are sweetened with honey and have traditional warm apple spices in them. Then, they are topped with some dried apples. Alternatively, you can cube fresh apples and add to the middle of the biscotti.

What you will need:

3 ½ cups of flour

3/4 cup honey

1 tsp. baking soda

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cardamom

½ tsp. ginger

1/4 tsp. allspice

Pinch of salt

1 ½ tsp. vanilla extract

3/4 cup canola oil

2 eggs

1.5 oz dried apples (I use Trader Joe’s freeze dried Fuji apple slices)

Directions

Preheat oven to 350°F. 

In a large bowl add flour, salt, baking soda, and spices.

In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. 

Pour the wet mixture into the flour mixture. Give it a quick stir to incorporate all of the ingredients, the dough will be a little crumbly.

Line a baking sheet with parchment paper.  Form the dough into 2 long logs.  The logs should be relatively flat, only about ½ inch high, otherwise you will have really big slices of biscotti.  

Crush your dried apple chips and sprinkle over the top. 

Bake for 20-25 minutes at 350°F, until the center is firm to the touch.

Let biscotti cool for 15 minutes.  Use a serrated knife cut the log into 1 inch wide pieces.

Turn the oven to 300°F and bake for an additional 15-20 minutes. Allow to cool completely.

Biscotti may be still be a little moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. 

Enjoy!

Apple Pie Challah

This challah is the perfect challah for Rosh Hashana! The challah dough is made with honey instead of sugar, with an added sprinkle of cinnamon. It is stuffed with a homemade Granny Smith apple pie filling that is both sweet and tart.

What you will need:

Challah dough {recipe here} 

swap honey for sugar and add 2 tbsp cinnamon

Filling

3 Granny Smith apples

2 tsp cinnamon 

1 tbsp lemon juice

½ tsp salt 

¼ cup brown sugar

Topping

½ cup brown sugar

1 tbsp cinnamon

1 egg

Directions: 

Prepare challah dough according to directions. Remember to swap honey and add cinnamon!

Tip: when measuring out the honey, spray your measuring cup first and the honey glides right out!

Let to rise in the fridge overnight, or on the counter with the punch down method. 

While the challah is rising, prepare the apple pie filling:

Core and cut the apples onto small dices, this way it fits well inside the strands and braids easier. 

Combine the apples, cinnamon, brown sugar, salt, and lemon juice in a small pot and simmer for about 10 minutes until the apple become softer and the liquid thickens. 

Allow the filling to cool before using in the challah.

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log.

Gently flatten each log so that it is about 2 inches wide. Spoon about 1 tbsp apple filling down the center of each log. Pinch the edges to seal, and then braid the logs either as a round challah or a regular challah.

Below I will walk you through the steps for braiding a round challah:

A. Place two strands in the center of your board, running parallel top to bottom. Place the third strand across the two strands, going under the left strand and over the right. Place the fourth strand directly below the third strand, going over the left strand and under the right. You will have something similar to a tic-tac-toe board pattern, with the center of the board being a very small square and the logs sticking out from that center. Keep the center as tight as possible {you’ll be braiding from the center.} I have numbered the strand ends in the following diagram to make the braiding process easier.

B. Take strand 1 and cross it over strand 2. 

Take strand 3 and cross it over strand 4. 

Take strand 5 and cross it over strand 6. 

Take strand 7 and cross it over strand 8. 

C. Take strand 2 and cross it back over the opposite way, over strand 7.

Take strand 8 and cross it over strand 5.

Take strand 6 and cross it over strand 3.

Take strand 4 and cross it over strand 1.

D. Take strand 7 and twist it with strand 4.

Take strand 6 and twist it with strand 1.

Take strand 8 and twist it with strand 3.

Take strand 5 and twist it with strand 2.

E. Tuck all of the twisted ends under the challah. Place on a baking sheet or in a round pan to rise. 

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

Once the challah has risen, brush the top with an egg wash and then the brown sugar cinnamon mixture. 

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

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!

Potato Knish Challah

What do you get when you stuff mashed potatoes and mushroom inside of your challah strands? Potato knish challah! And that’s exactly what my house smells like as this challah is cooking. 

This challah is oh so savory, and so good served warm! One of my favorite savory mashup creations yet!

What you will need:

Challah dough {recipe here}

Filling

3 Maine or Yukon gold potatoes

2-3 garlic cloves

Salt 

1 container mushrooms

Topping

1 egg

Mushrooms

Fried onions {I use Trader Joe’s fried onion pieces}

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 300°F. 

On parchment lined sheet tray or greased aluminum foil, spread out the mushroom slices and bake for about an hour. This helps remove all the excess moisture in the mushrooms that could make the challah soggy! {or use Trader Joe’s Crunchy Champignon Mushroom Snack to save a step, but we just finished our last bag on a pizza!}

While the mushrooms are in the oven, start on the mashed potatoes. I peel and cube my potatoes so they boil faster. I place it all in the pot with a generous amount of salt and garlic cloves. Boil for about 15-20 minutes or until fork tender. 

Drain the potatoes, but save the starchy water! This helps the mashed potatoes become creamy without having my to add margarine. 

Use a potato masher to mash the potatoes and gradually add the starchy water until creamy, but not too liquidy. Add salt and any other seasonings. 

Allow the mashed potatoes cool, if the filling is too hot it will be hard to shaped the challah. I usually do mine a day in advance. 

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. Place cooled mashed potatoes along the log, and top with some dehydrated mushrooms. Pinch closed and braid. 

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

Once the challah has risen, brush with an egg wash, and sprinkle with reserved mushrooms and fried crispy onions. 

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

Enjoy!

Cinnamon Bun Challah

What you will need: 

Challah dough {recipe here} 

Filling 

1 cup brown sugar 

4 tbsp cinnamon Oil or butter 

1 egg 

Topping 

1 oz cream cheese 

1 tbsp oil 

1 tsp vanilla

Powdered sugar 

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

Divide dough into 3 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 4 inches wide. Shmear each section with softened butter or oil. Leave the edges unfiltered to roll up easier. Sprinkle the cinnamon sugar mixture over the oil/butter. 

Roll up each flattened log on itself like you would a traditional cinnamon bun.

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.

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

While the challah is baking, prepare the cream cheese glaze. Mix softened cream cheese, vanilla, and oil together and gradually add powdered sugar until a pourable consistency.

Once the challah is out of the oven and cooled, drizzle with the cream cheese glaze.

Enjoy!