Do you ever use the recipe for one thing to make something else? Last year I made doughnuts for Chanukah and wondered whether the smooth, pliable dough would make good challah if it was baked instead of deep fried. This thought has been fermenting in the back of my mind all year, awaiting its moment of destiny. Now, that moment has arrived, and so has the jam doughnut pull-apart challah!
This really is a beautiful hybrid of two wonderful things – soft, sweet, doughy balls with a fruity jam filling, arranged into a cinnamon-sugar-crusted loaf of challah-licious perfection. Yum.
Doughnuts are all very well, but deep frying anything is a bit of a chore, right? Plus, they aren’t exactly the healthiest things, either.
Meanwhile, challah is lovely, but it does get a bit samey, week-in, week-out. I do like to ring the changes a bit as the seasons go by, and create unique festive challahs for different occasions. (You may remember my spiced apple challah for Rosh Hashanah, for instance.)
I like my challah to have a touch of whole-wheat flour, as I love the flavour as well as the added fibre and nutrients, so this doughnut challah has the same white:whole-wheat ratio as my regular challah dough. However, if you prefer an all-white challah, just sub white flour for the wholewheat, and I’m sure that will work perfectly too.
Kipper was pretty much giddy with excitement at the thought of a doughnut challah, combining as it does two of her most favourite things to eat. She wasn’t disappointed. Soft, warm, fluffy, cinnamon scented balls of sweet challah, with a centre of deliciously fruity strawberry jam. What’s not to love?!
As well as a fabulous addition to your Chanukah Shabbat table, I think this bread would be a wonderful breakfast treat on any day of the year. Fresh from the oven, who could resist? Not me, that’s for sure!
Jam doughnut pull-apart challah. Magnificent. I must clear out the back of my mind more often…
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- 165g strong white flour (1 1/3 cups)
- 85g strong wholemeal flour (3/4 cup)
- 30g golden caster sugar (2.5 tbsp)
- Pinch salt
- 30g margarine or butter (2 tbsp)
- 1 tbsp dry yeast (15g)
- 125ml warm water (1/2 cup)
- 3-4 tbsp strawberry jam (or your favourite flavour)
- 3-4 tbsp vegetable oil
- 4tbsp granulated sugar
- 0.25-0.5 tsp ground cinnamon
- Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and margarine (or butter). Set aside.
- Mix the dry yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth - about 10 minutes with the motor at a medium setting.
- Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size.
- Knock back the dough and tip out onto a lightly floured surface. Cut into 16 pieces. Flatten a piece between your hands, then place about half a teaspoon of jam onto it and gather the edges of the dough around the jam. Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball.
- Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls.
- Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl.
- Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in a 20cm (8inch) round baking tin.
- Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them.
- Preheat the oven to 180C. Bake the challah for around 25 minutes until it is risen and golden brown.
- Remove from the oven and allow to cool for a few minutes before removing from the tin.
- Pull apart, eat and enjoy!
- Once the challah is assembled in the tin, it can be refrigerated for several hours before baking. However, it will continue to rise (slowly) in the fridge, so keep an eye on it!
Oven-fried delicious potato latkes
Sweet potato latkes in the waffle maker
Chanukah gelt hot chocolate
Crispy Chanukah chocolate bark
Spiced olive oil cupcakes
Menorah waffles – fast and easy Chanukah breakfast
Happy Chanukah everyone!