Chocolate cranberry challah rolls w/citrus sugar
For the challah
- 1 1/4 cups lukewarm water
-1 1/2 tbsp dry yeast
- 1 tsp sugar
- 4 1/2 - 5 cups all purpose unbleached flour
- 1/2 tbsp salt
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup dark or semi sweet chocolate chips
- 1/2 cup dried cranberries
For the topping
- 2 egg yolks + 1 tsp water
- 1/2 cup sanding sugar
- 1/2 tbsp orange zest
1. In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 1/2 cups flour, salt, sugar, vanilla, cinnamon and nutmeg. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
3. Add another cup of flour and eggs and mix until smooth. Switch to the dough book attachment if you are using a stand mixer.
4. Add another 1-1 1/2 cups of flour, mixing thoroughly and then remove bowl and place on a floured surface. Knead remaining 1/2 cup flour into dough, continuing to knead for around 5 minutes. Try not to add too much flour -- the less flour you add, the lighter the challah.
5. Place dough in a greased bowl and cover with damp towel. Allow to rise 3-4 hours, punching down at least once if possible.
6. Preheat oven to 350 degrees.
7. Combine 1/2 cup sanding sugar and 1/2 tbsp fresh orange zest in a small bowl. Set aside.
8. Braid challah into desired shape. Allow challah to rise another 45-60 minutes, or until you can see the size has grown and challah seems lighter.
9. In a small bowl beat 2 egg yolks with 1 tsp water.
10. Brush egg wash liberally over challah. Sprinkle citrus sugar on top.
11. If making one large challah, bake around 28-30 minutes; if making two smaller challahs, bake 24-26 minutes. If making rolls, bake 20-22 minutes or until golden on top.
Author Shannon Sarna via https://myjewishlearning.com/the-...
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