Posts Tagged ‘dessert challah’

Week 35: Cheesecake Challah

Caramel Cheesecake Challah

I feel like this week needs no witty introduction.  Cheesecake challah. It’s hard to imagine anything better. Here’s how I did it:

The basic recipe included a healthy dose of cream cheese (12 ounces for a 5-lb batch of challah) in place of the oil, as well as some vanilla extract.  It gave the challah a nice dairy tanginess and a certain rich creaminess that you just don’t see in non-cheesecake-inspired challahs.  But the real glory is in what comes next…

Week 25: Thin Mint Challah

For some reason, the idea of mint challah is just really unappealing to me.  Even now, after having made it and enjoyed it, I cringe when I think about it.

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.

Experiment – Jelly Donut Challah – SUCCESS!

Ok, so it’s not really that much of an experiment… but it was so good, I had to share it with you. I took the basic original egg challah dough and created some 2-ounce minis (that’s the size of all my minis).  After they baked and cooled, I took a knife and cut a small slit in the bottom of each.  I used a cake decorating piping tip and ziplock bag to inject normal strawberry jam into the middle (if I had a syringe, I would have used it, but the piping tip was adequate). I then made a batch of normal glaze (powdered sugar, a dash of vanilla and water) and drizzled it over the top. It was simply amazing!  The taste was spot-on with a jelly donut and the fresh, soft challah was easily mistakable for a real donut.  I’d HIGHLY recommend you try this next chanukah!

Week 12: Apple pie Challah’mode

apple challah

apple glazed, apple filled, apple pie "challah-mode"

I did it!  I finally did it!  After weeks of smelling the new apple spice air freshener that my wife installed downstairs, and constantly feeling like there was a lack of “apple spice” in my diet, inspiration struck and I figured out how to make the apple spice challah I was waiting for all my life ever since my wife went to Target a few weeks ago. I started with the normal challah recipe, replaced the water with apple juice and added a teaspoon of cinnamon (Since starting this blog, I’ve gotten very good at spelling cinnamon).  The dough smelled fantastic, but after all the other great-smelling-doughs-that-never-taste-like-they-smell irritations I’ve experienced over the past few months, I knew I needed to push it a little further. Here’s the “inspiration” part… I took the apple dough, spread some margarine, brown sugar and cinnamon (there’s that word again!) on it and braided it together into the round braid I love so much.  So, now we’ve got a dessert challah made with apple dough.  “But it’s not really ‘apple pie’,” you’re thinking.  Shhh… let me finish. I then cut up an apple into thin slices and layered a few of them in the middle with a little more brown sugar and cinnamon.  Probably a quarter of an apple in a 1-lb challah.  I pulled the edges back over so that the apple mixture was in the middle, flipped it over, and tadda!!!!  Apple Pie Challah! Now for the final touch — I whipped up a simple glaze of powdered sugar, vanilla and (wait for it… wait for it…) apple juice!  (you thought I was gonna say cinnamon, huh?)  I glazed the Apple Pie Challah with the apple glaze, and that’s where I’ll leave it.  I’m not even going to try to describe the awesomeness.  Make it or ask me to make you one.  You won’t be disappointed.

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!