Is it churro or churros? Is it like Dodgers and Lakers, where you dont know if that’s the actual name, or if they always pluralize it, even though there is a legitimate singular form? Or is it like Vin Scully, where, as a kid, having never seen his name in writing, I was never sure if it was “Vin Scully” or “Vince Cully”.
Enough witty banter. I refuse to do the research on this one, so Churros Challah is what we will call it.
How did I make it, you ask? Start with the cinnamon challah recipe. That’ll make your churro(s) dough. That’s the easy part. Now figure out how to make sugar and cinnamon stick to the outside of a baked challah. Good luck.
- First, don’t put an egg wash on the challah before you bake it. It doesn’t matter that it’s not going to be brown and shiny…You’re coating it with sweetness.
- After you take them out of the oven, let the challahs cool for a little while. If you try to coat them while they’re too hot, the sugar will melt, and you’ll have a crunchy sugar coating.
- Mix some sugar with some cinnamon (no exact science here… whatever works for you). Put the mixure in a bowl wide enough for your entire challah to fit in it.
- When the challah is cool, spray it with non-stick cooking spray. Don’t be too skimpy with it, because the cinna-sugar won’t stick to parts of the challah that don’t have the liquid on them.
- Immediately dip the challah in the sugar. Move it around. Mash it in there. Do what you need to do to get the sugar everywhere. Spray more if it’s dry and not sticking. The more coating, the more delicious it’ll be.
- Once you have it liberally coated, carefully place it somewhere to dry. If you need to transfer it to a bag for storage or transportation, do it carefully, as the sugar is holding on by its fingertips, and will not survive jostling.
If it survives, this is a delicious and impressive dessert or pre-dinner challah. If it doesn’t survive, I take no blame.
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