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! 

What you will need:

Challah dough recipe

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.

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.

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} 

Preheat the oven to 375°F.

Once the challah has risen, plop little dollops of the topping all over the top of the challah.

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!

And, if you happen to have any leftovers after shabbas, it makes a great Sunday brunch French toast!

Enjoy!

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!

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!

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!

Cookies & Cream Challah

I have been dreaming about this challah for weeks and am so happy I finally made it! 

What you will need:

Challah dough {recipe here}

Filling

About 8 Joe Joe’s per challah, crushed

Topping

1 crushed Joe Joe

1 egg

Directions: 

Prepare challah dough according to directions. 

Take the Joe Joe’s and place in a ziploc bag, and crush with a rolling pin. 

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 the crushed Joe Joe’s. 

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 the reserved crushed Joe’s Joe’s. 

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

Enjoy!

Blueberry Cobbler Challah

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!

Pina Colada Challah

With the weather just getting colder here in Connecticut this winter, I wanted a challah that reminds me of warm summers! This challah has dried pineapple throughout, very similar to adding raisins to challah, but with a bit of a tang. The coconut in the dough itself has a mild flavor, and the coconut on top is nice and crunchy!  

What you will need:

2 tbsp yeast

1/2 cup sugar

1 cup warm water

1/3 cup pineapple juice

Splash of rum

1/3 cup oil

2 eggs

1 tsp salt

1/2 cup sweetened flaked coconut

1/2 cup dried pineapple, cut into small pieces

1/4 cup dried cherries 

4-4 1/2 cups flour

Directions: 

In the bowl of a stand mixer, add the yeast, sugar, water, rum, and pineapple juice; stir to combine. Add the 2 eggs and mix the eggs with a beater attachment. Then add the oil and mix together again. 

With the mixer on the lowest speed, add flour cup by cup until the dough starts forming a ball and pulling away from the sides of the mixing bowl. 

At this point, swap out the beater attachment for a dough hook and add the salt, coconut flakes, dried cherries, and dried pineapple. Keep adding flour cup by cup until the dough is no longer sticky to the touch. In total this should be roughly 4 cups of flour. 

Knead the dough together by hand to make sure everything is incorporated together. 

Place the dough back in the bowl and cover the top of the dough with a thin layer of oil and cover with a wet towel. 

Let the dough rise until it doubles in size, this should be about an hour, or in the fridge up to 24 hours. 

Punch the dough down and let it rise for another hour. 

At this point, you are ready to form the challahs. I like to do simple 4 strand braids. 

Once all of your challahs are formed, let them rise for an additional half hour, or up to an hour in colder weather. 

Top each challah with egg wash (one egg with a little bit of water) and some flaked coconut. 

Bake at 350°F for 30 minutes.

 

Enjoy!