I had seen through various blogs the idea of making a sufganiyot(Jelly doughnut) challah.Since it is Chanukah and sufganiyot are tradition. I thought I would make this challah and see if it turned out as yummy as the original doughnuts.
I made the challah dough with one small change I doubled the sugar. I rolled my snakes and then rolled them flat with my rolling pin. Next I used a light egg white was on the flat snakes. I Then put small amount of strawberry jam in the center of my flattened snakes and pinched the two sides together enclosing the jam inside the snakes.When braiding make sure the crease is on the inside of the braid so you limit the escape of the jam and the mess. Then you bake as normal checking for doneness by tapping your challah and seeing if you hear the hollow sound. Allow the challah to cool on a wire rack.When cooled slice and sprinkle with a dusting of powdered sugar.
Enjoy!
Challah recipe:
Makes 2 challahs
1 cup water
2 eggs
1/4 cup oil
1/2 cup sugar
1/2 tsp salt
1 packet yeast
4 cups flour
1. Put all ingredients in your bread machine pan. If you don't have a bread machine, buy one, they are the best thing ever. Put pan in the machine. Set the machine to the dough cycle. Press start.
At the end of the cycle (about 90 minutes)...
2. Remove dough from bread machine. Lightly oil a cookie sheet.
(Note: keep flour on hand to make the dough easier to work with)
3. Separate dough into 2 balls. Form the first ball into three strands. Place strands on the cookie sheet and join them at the top.
4. Braid! Join at bottom.
5. Form second ball into three. Braid your second challah!
6. Let braided loaves rise in a warm place for about 1 hour (30 minutes if using rapid rise yeast).
7. Preheat oven to 350 degrees. Make an egg wash out of 1 beaten egg and about 1 TBS water. Use a pastry brush to cover challahs with egg wash.
8. Bake 25-30 minutes. When challahs are done they should be golden brown and make a hollow sound when tapped.
9. Let cool.
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