A KosherEye Signature Recipe
Prepare your favorite 2-pound sweet style challah dough, and let it go through the first rise. (In a hurry? Use the dough cycle on a bread machine.) You will need a recipe* that calls for at least 4 cups of flour. Spray a 9-inch springform pan with cooking oil.
Combine 2 1/2 tablespoons of cinnamon and 1 1/2 cups of cup sugar -– set aside.
Use the prepared dough to form challah dough into balls, about 1-inch in diameter; Place in 1 layer on waxed or parchment paper.
Dip each ball quickly and lightly into tepid water and then in cinnamon sugar
Starting at outer rim of pan, place each dipped and coated ball into springform. Balls do not have to be touching, but should be close together. Use all of the batter and keep stacking as evenly as possible until you run out of dough. There should be at least 2 layers of balls.
Optional: Between layers scatter any combination of a total of 1/2 cup of chocolate chips, nuts, dried cranberries or raisins.
Spray plastic wrap with oil and cover pan. Let rise until doubled in size, about 1-1/2 hours. Bake at 350 degrees about 40-45 minutes or until golden. Let cool 10-20 minutes, and then use springform release latch and carefully pop out of pan.
Optional Icing: Why not? After challah is removed from pan, mix 2 cups of confectioner’s sugar with a few drops of orange juice until of spreading consistency and gently brush on top of challah.
Recipes: Bread, Challah, Sweet, Parve, Kosher