8/2/2023 0 Comments Batsheva rich eggy challah![]() ![]() I can give some cinnamon rolls to friends and they won’t have to worry about returning a pan to me. I like to bake cinnamon rolls in disposable foil trays. You should have about 8 or 9 rolls from each piece of dough. Using a sharp knife, cut the dough into 2-inch segments. Spread 1/2 cup each of craisins and nuts over the dough. Spread about 1/4 cup of the mixture over the dough. Using a pastry brush or your fingers, spread about 1/4 cup of melted butter over the dough. ![]() 1 1/2 cups chopped walnuts or pecans (optional).1 1/2 cups craisins (or other dried fruit).20 tablespoons melted butter (2 1/2 sticks), divided.(Or you can bake it into a gorgeous loaf of challah bread.) If you choose to freeze the dough for later use, remember to decrease the remaining ingredients as you move forward. If you have more dough than you can use in one sitting, you can freeze it for later use. You will repeat these steps three times (once for each piece of dough), so remember to divide the remaining ingredients into thirds as you proceed forward. Using a rolling pin, roll out the dough into a large rectangle, about 12 x 18 inches. Cover the bowl with a kitchen towel and let the dough rise until it doubles in size, about 1 to 1 1/2 hours.ĭivide the dough into three equal pieces. Place the dough in the bowl, then turn the dough over so that it is oiled on all sides. Grease a large bowl with about 2 tablespoons of canola oil. Knead the dough until it is soft and springy. If the dough is too wet, add flour gradually, 1/4 cup at a time. Mix the sponge until the ingredients are incorporated.Īdd the flour one cup at a time, mixing after each addition until the flour is incorporated. Gently beat the eggs pour the eggs into the sponge. Sprinkle the sugar and salt over the sponge, then add the oil and the vanilla. 1/2 cup canola oil or other vegetable oil.The sponge will be bubbling when it’s ready. Cover the bowl and let it stand for about 1 to 1 1/2 hours. Add the remainder of the milk and the two cups flour. It will be frothy in about 10 to 15 minutes. Proof the yeast in 1/2 cup milk mixed with the sugar. I can’t imagine making bread without our Bosch. ![]() We use it all the time it’s still going strong after all these years. When Rebecca and I married more than 30 years ago, my Grandmother Gibson gave us a Bosch bread mixer. (See my prior blog post that uses challah loaves in a bread pudding.) It adapts well for use in cinnamon rolls and other desserts. We’ve made this recipe in my home for 20 years or more. Start with one of my favorite bread doughs, challah. It’s a sweet treat that is not overpowering and is family approved. We then couple the tangy tartness of craisins with a light lemon cream cheese frosting. The foundation of the rolls is a rich, eggy challah dough. If you are looking for a treat and have some time to spare, try my twist on cinnamon rolls. ![]()
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