Eggy challah


By Miriam Shaviv
September 4, 2009
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During my recent maternity leave, I became quite an avid challah baker, and even began to experiment with 'exotic' challahs - for example, challahs with apple slices baked into them (it tastes like a strudel - yum).

But here's one I've never seen before. According to Yediot, it is a Moroccan-style challah, and has raw eggs - whole - baked into the top:

Anyone know where the custom comes from?

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JTCam

Thu, 10/01/2009 - 13:52

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Here's another alt-challah readers might like to try. Make a sweet challah dough, like you would for Rosh Hashanah (I won't bother listing the ingredients and method involved in baking challah because we all have our own family versions!)

Form the three or four strands as you normally would, but instead of plaiting them immediately roll them into thin strips. Lay your preferred rugelach filling in a narrow strip along each - I use chopped nuts, apricot preserve and sultanas since I don't eat dairy). Carefully form each piece of dough into a long tube containing the rugelach filling.

Very carefully and very slowly - because the strands are much weaker than they would be if you were making normal challah - plait them in the usual way and brush with egg/milk/soya milk. Bake for about 40 minutes at 180C - or until nicely browned on top.

Lots of effort, extremely tricky and enough calories to kill you but sooooo delicious!

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