Purim star challah - bake with your kids

Rolling pin

Plastic cup or kitchen glass

 

Method

• Divide the dough into 3 roughly equal portions. 
• Roll out each piece of dough into thin, flat circles using the rolling pin to the shape and size of a 23cm pizza base. 
• Spread your chosen filling over the first circle of dough and add sprinkles and other toppings. 
• Place the second circle of dough on top of the first circle of dough, spread the filling over the circle and add toppings. 
• Then place the third circle of dough on top of the other two and leave it plain.  Turn the cup or glass upside down and place on the middle of the top circle of dough. 
• Using a knife (children please ask your adult for help) cut down and out from the edge of the cup right through the dough from the 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock positions.  Then cut each of these 4 sections of dough in half again down the middle from the edge of the cup to make 8 sections.  Then cut each of the 8 sections of dough in half again down the middle to make 16 sections. 
• Pick up any 2 strips of dough which are next to each other and twist them in towards each other once, twice or three times, depending on the design you would like.  Repeat this for all the other strips of dough and then squeeze the ends together into a triangular point.
• Once you are happy with the shape, cover the challah dough with a clean tea towel or cling film and let it rise again for half an hour to one hour.  Towards the end of this time, pre-heat your oven to 180°C and prepare the egg wash. 
• Brush the egg wash generously over the challah with a pastry brush and sprinkle with the remaining topping ingredients to decorate. 
• Bake the challah for 30 minutes at the bottom of the oven.  You may need to cover the challah in foil at around 20 minutes if it’s getting a bit too brown and crispy!