Week 6: Cinnamon Roll Challah

OMG!  Let’s just get that out of the way.  This is the most awesome challah ever baked.  It’s not for the timid, and certainly not something you’d dip in chicken soup.  It’s a dessert challah in every sense of the word. Here’s what I did: I made the standard bread dough, with a teaspoon of cinnamon added with the eggs.  When it came time to braid the dough, I stretched it out and spread a thin layer of margarine, then sprinkled on brown sugar and more cinnamon.  I then cut that sheet into strips and braided those six strips into a standard challah shape.  The rest of the process was the same. When it came out of the oven, it smelled amazing.  We couldn’t wait to dig in, and we weren’t disappointed.  But you can’t call it a cinnamon roll with the… icing! On a challah!  Hell ya! I mixed up a quick icing from a cook book (powdered sugar, water, vanilla) and drizzled it on top, and OMG! Try it! Try it! Try it!  It’s amazing!

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