I bake challah from time to time because my family loves eating it for breakfast, but also as a sweet snack between meals.. I decided to experiment a bit in the kitchen and added a certain addition to this bake. In this version, it disappears even faster, literally down to the last crumb. Be sure to try this recipe.
You can add… pudding to the challah dough. I usually buy the vanilla one, although there’s nothing stopping you from choosing the chocolate or raspberry one. It all depends on your preferences.
On the pudding packaging you will find information that the powder is enough for 500 ml of milk. Nevertheless, you need to reduce its amount to 350 ml. Only then will the challah filling be thick enough.
Challah can be served with various toppings. My family loves this cake with sugar. Sometimes I sprinkle it with cinnamon. Traditional recipes most often use streusel like this.
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Ingredients for the cake:
- 600 g of wheat flour;
- 250 ml of milk;
- 100 g of butter;
- 100 g of sugar;
- 40 g fresh yeast;
- 1/2 teaspoon of salt;
- 1 egg.
Ingredients for the filling:
- 1 package of vanilla pudding;
- sugar according to the instructions on the package;
- 350 ml of milk;
Topping:
- 1 egg;
- crumble/sugar/cinnamon.
First, I prepare the fillingto cool down. To do this, I cook the pudding according to the instructions on the package. Just remember to change 500 ml to 350 ml of milk.
In the next step, I make the leaven: I pour 1 cup of flour, 1 tablespoon of sugar into a bowl, pour 1 cup of warm milk and crumble the yeast. I cover the dish with a cloth and leave it in a warm place for about 15 minutes.
In the meantime, melt the butter and set it aside to cool. I pour the rest of the flour and sugar into a separate bowl, add the leaven and melted butter.
I knead a smooth and elastic dough from these ingredientsthen I cover them with a cloth and leave to rise for an hour. After this time, I divide the mass into 6 equal parts and form them into rolls.
I put the pudding filling lengthwise in the center of each rollI glue the edges and roll it out again. Weave braids from 3 rollers (then I will get 2 large challah rolls).
I connect the ends of the braids together and tuck them under the dough. Place the prepared challah puddings on a baking tray with baking paper, cover with a cloth and leave to rise for another 30 minutes..
After this time, I brush them with beaten egg and sprinkle them with sugar, cinnamon or previously prepared crumble. Bake the challahs in an oven preheated to 180 degrees in the top-bottom mode for 30 minutes..
