Timeline cleanser....and preparation for Rosh Hashanah with a recipe that will bring you joy.
Cherry Chocolate Maple Challah
A gorgeous no-knead dough makes this easy to make. I make this version with fresh cherries & chocolate chips but you don't have to.
👇
Cherry Chocolate Maple Challah
A gorgeous no-knead dough makes this easy to make. I make this version with fresh cherries & chocolate chips but you don't have to.
👇
1/
INGREDIENTS Challah
1 ½ tablespoons (18 grams) active dry yeast
1 ½ tablespoons (30 grams) salt
4 large eggs, lightly beaten
½ cup (120 ml) honey (or ¼ cup honey + ¼ cup maple syrup)
½ cup (115 grams) unsalted butter (or neutral-tasting
MORE
👇
INGREDIENTS Challah
1 ½ tablespoons (18 grams) active dry yeast
1 ½ tablespoons (30 grams) salt
4 large eggs, lightly beaten
½ cup (120 ml) honey (or ¼ cup honey + ¼ cup maple syrup)
½ cup (115 grams) unsalted butter (or neutral-tasting
MORE
👇
2/
vegetable oil), melted, cooled to warm
1 ¾ cups (300 ml) lukewarm water
7 cups (scant kilo) flour
Egg wash (1 egg beaten with 1 tablespoon water)
👇
vegetable oil), melted, cooled to warm
1 ¾ cups (300 ml) lukewarm water
7 cups (scant kilo) flour
Egg wash (1 egg beaten with 1 tablespoon water)
👇
3/
INGREDIENTS One Cherry Chocolate Chip Challah
3 ½ – 7 ounces (100 – 200 grams) fresh cherries, stems removed, cherries pitted & sliced in half
2 tablespoons or so chocolate chips - I prefer mini chips
1 tablespoon blanched slivered almonds
MORE
👇
INGREDIENTS One Cherry Chocolate Chip Challah
3 ½ – 7 ounces (100 – 200 grams) fresh cherries, stems removed, cherries pitted & sliced in half
2 tablespoons or so chocolate chips - I prefer mini chips
1 tablespoon blanched slivered almonds
MORE
👇
4/
1 tablespoon maple syrup for brushing the Challah
Prepare the Challah Dough
In a large mixing bowl, stir together the yeast, salt, eggs, honey, maple syrup (if using) and warm-not-hot melted butter with the water.
Using a wooden spoon, a food processor, or stand
👇
1 tablespoon maple syrup for brushing the Challah
Prepare the Challah Dough
In a large mixing bowl, stir together the yeast, salt, eggs, honey, maple syrup (if using) and warm-not-hot melted butter with the water.
Using a wooden spoon, a food processor, or stand
👇
5/
mixer (I always use a wooden spoon), stir/fold in the flour without kneading just until all of the flour is blended into the wet ingredients & moistened.
Cover with plastic wrap (not airtight) and allow to stand at room temperature for 2 hours. The dough should rise
👇
mixer (I always use a wooden spoon), stir/fold in the flour without kneading just until all of the flour is blended into the wet ingredients & moistened.
Cover with plastic wrap (not airtight) and allow to stand at room temperature for 2 hours. The dough should rise
👇
6/
then collapse. It may take a little longer depending upon outside conditions.
The dough can now be used but I usually place the dough in the refrigerator overnight. This allows it to finish rising and become very light; the dough is much easier to work with when chilled.
👇
then collapse. It may take a little longer depending upon outside conditions.
The dough can now be used but I usually place the dough in the refrigerator overnight. This allows it to finish rising and become very light; the dough is much easier to work with when chilled.
👇
7/
Make the Cherry Chocolate Chip Challah
Line a large baking sheet with parchment paper.
Remove the bowl of dough from the refrigerator, dust the surface of the dough, your hands, & your dough/bench scraper all with flour, keeping extra flour handy, & scrape the dough
👇
Make the Cherry Chocolate Chip Challah
Line a large baking sheet with parchment paper.
Remove the bowl of dough from the refrigerator, dust the surface of the dough, your hands, & your dough/bench scraper all with flour, keeping extra flour handy, & scrape the dough
👇
8/
down the sides of the bowl. The dough will sink and flatten - it will also be very sticky.
Dipping your hands & dough/bench scraper in flour as needed break off one 1-pound (500 grams) piece of dough (about the size of a grapefruit) for each Challah you would like to
👇
down the sides of the bowl. The dough will sink and flatten - it will also be very sticky.
Dipping your hands & dough/bench scraper in flour as needed break off one 1-pound (500 grams) piece of dough (about the size of a grapefruit) for each Challah you would like to
👇
9/
make & place on a well-floured work surface. Dust the dough with more flour & shape it into a ball.
Flatten this ball of dough into a wide disc on a floured surface & place about half of the cherries & chocolate chips evenly over the surface & press into the dough.
👇
make & place on a well-floured work surface. Dust the dough with more flour & shape it into a ball.
Flatten this ball of dough into a wide disc on a floured surface & place about half of the cherries & chocolate chips evenly over the surface & press into the dough.
👇
10/
Roll up the dough and knead lightly & quickly.
Flatten the dough once again into a disc and place the rest of the cherries & chocolate chips over the surface as best as possible, fold or roll up again and knead until the fruit seems well ensconced in the dough.
👇
Roll up the dough and knead lightly & quickly.
Flatten the dough once again into a disc and place the rest of the cherries & chocolate chips over the surface as best as possible, fold or roll up again and knead until the fruit seems well ensconced in the dough.
👇
11/
Divide/slice the ball of dough into 3 equal pieces & using your hands, form each piece into a long, thin rope (remember making Play-doh snakes? Same thing: roll between your hands with the rope hanging down and roll back & forth on the table, pulling & squeezing gently
👇
Divide/slice the ball of dough into 3 equal pieces & using your hands, form each piece into a long, thin rope (remember making Play-doh snakes? Same thing: roll between your hands with the rope hanging down and roll back & forth on the table, pulling & squeezing gently
👇
12/
as need be.) If the dough resists shaping just let the pieces rest for about 5 minutes and try again. Some of the cherries may slip out and this is okay. The cherries will make the dough a bit wet and rather stickier than normal but just keep working.
👇
as need be.) If the dough resists shaping just let the pieces rest for about 5 minutes and try again. Some of the cherries may slip out and this is okay. The cherries will make the dough a bit wet and rather stickier than normal but just keep working.
👇
13/
Place the ropes of dough lengthwise on the parchment-lined baking sheet. Braid the ropes starting from the middle & working towards one end, tucking the ends underneath the braided dough, then turning the baking sheet & braiding the other half down from the middle to the
👇
Place the ropes of dough lengthwise on the parchment-lined baking sheet. Braid the ropes starting from the middle & working towards one end, tucking the ends underneath the braided dough, then turning the baking sheet & braiding the other half down from the middle to the
👇
14/
end, again tucking the ends underneath.
Allow the dough to rest and rise covered loosely with plastic wrap and a kitchen towel for 1 hour and 20 minutes (only 40 minutes if using freshly made, unrefrigerated dough).
👇
end, again tucking the ends underneath.
Allow the dough to rest and rise covered loosely with plastic wrap and a kitchen towel for 1 hour and 20 minutes (only 40 minutes if using freshly made, unrefrigerated dough).
👇
15/
Preheat the oven to 350°F (180°C).
Brush the loaf with the egg wash. Sprinkle slivered almonds all over the surface.
Bake the loaf or loaves for about 25 to 30 minutes until risen & uniformly golden brown. The braids near the center will offer resistance to pressure
👇
Preheat the oven to 350°F (180°C).
Brush the loaf with the egg wash. Sprinkle slivered almonds all over the surface.
Bake the loaf or loaves for about 25 to 30 minutes until risen & uniformly golden brown. The braids near the center will offer resistance to pressure
👇
16/
and the bottom of the loaf will be golden.
Remove the baking sheet from the oven to a cooling rack, stovetop or wooden cutting board and allow to cool until tepid.
Brush/dab the surface of the loaf all over with maple syrup.
👇
and the bottom of the loaf will be golden.
Remove the baking sheet from the oven to a cooling rack, stovetop or wooden cutting board and allow to cool until tepid.
Brush/dab the surface of the loaf all over with maple syrup.
👇
17/
Allow to cool completely before carefully slicing and eating.
👇
Allow to cool completely before carefully slicing and eating.
👇
18/
If you enjoy my recipes - and if you make them - please let me know.
Also let your followers know and suggest they also follow me for recipes....this inspires the chef!
And do check out my cookbooks!
Bon appétit!
If you enjoy my recipes - and if you make them - please let me know.
Also let your followers know and suggest they also follow me for recipes....this inspires the chef!
And do check out my cookbooks!
Bon appétit!
• • •
Missing some Tweet in this thread? You can try to
force a refresh
