I think I overbought at Costco this week. I saw the 20-lb box of oatmeal, figured it would be ample for a batch of some sort of oatmeal challah, and maybe a batch of cookies. I even had illusions of grandeur that included a heart- and waistline-healthy diet of oatmeal each day. Let’s just say, although the oatmeal challah turned out excellent, my eyes were bigger than my cookie sheet, and if anyone needs 18 pounds of rolled oats, bring over some Tupperware and I’ll hook you up.
I’ll do two favors for you. First, and these are in no particular order, if you don’t know what za’atar is, here’s info. Second, I’m saving you (and by “you” I mean the couple of people that enjoyed the za’atar challahs) the steps of dipping your plain challah into a za’atar and olive oil mixture. You’re welcome. Use the time I’ve saved you by paying it forward.
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.
So, why did I do it? I did it because the whole point of this blog, and this year of experimentation, is to see what sorts of crazy ideas could actually work. And mint challah turned out to be delicious!
Don’t let the name fool you — although it is girl scout cookie season, unlike thin mint ice cream (a variation on traditional cookies and cream), these challahs don’t have chunks of thin mint cookies in them. Rather, they are the essence of thin mint cookies — mint and chocolate.
I used the normal challah recipe, added a touch of peppermint extract, a dash of green food coloring, and mixed in some chocolate chips. At the last minute (7 of the 8 cups of flour already in the mixer), I decided the color wasn’t green enough, so I dripped in a few more drops of green. Lo and behold (is that the phrase? seems weird when I look at it) the green didn’t mix in completely! Instead, it left swirls of green in the otherwise very, very faintly green dough. It was pretty cool! Got a new trick up my sleeve for the next time!
When it was done and cooled, I covered it with the usual glaze (powdered sugar and water) with a small amount of peppermint extract, to give that fresh from the dentist minty deliciousness.
Overall, a brilliant dessert challah. Highly recommended.