What is streusel topping made of?

Streusel topping is made of butter, sugar and flour. Adding cinnamon, a touch of nutmeg and salt will take your streusel above and beyond. Additionally, using brown sugar in place of white granulated sugar will make it better too.

What do you put on challah bread?

Honey and jam: Drizzle challah with a bit of honey or top with fresh jam. It goes especially well with this recipe. Toast it: You can slice up challah just like a regular loaf of bread and toast it up for breakfast or use it for a sandwich. French toast: You can turn challah into French toast.

Do you cover challah when rising?

Gently place your challah braid on a sheet pan lined with parchment paper or a Silpat. Cover again with plastic wrap and a damp towel and let rise for 45 minutes or until doubled in size. Brush with the egg wash and place in a 400 degree Fahrenheit oven for 10 minutes.

Why does my challah taste dry?

If your dough is STILL too hard: This can happen if you used too much flour by accident or if you are using whole wheat flour that has a higher bran content. Once it looks like a smooth and elastic dough, STOP adding flour; too much flour will dry out the dough! Add a bit more OIL instead and your dough will be great!

How do you keep streusel topping crunchy?

“To keep topping from being soggy the next day, put a few saltine crackers in with the muffins when you store them (to absorb moisture). This also works to keep crunchy cookies from becoming soft.”

Why Is challah Braided?

The braiding of the challah symbolizes the weaving of our weekday mentality into a Shabbat state of mind.

Which flour is best for challah?

Myrna’s original recipe calls for all-purpose flour, and you can substitute that here. But I find bread flour gives the challah a nice chew without making it tough, and also helps the braided loaf maintain its shape after baking.

Can you let challah rise too long?

Usually if it overrose just a bit, say, for an hour extra in a cold kitchen, it doesnt really matter. You simply punch it back down and go on to the shaping. However, if the dough is left out for a long time, unrefrigerated, it can spoil, especially in the summertime.

Can I leave challah dough to rise overnight?

When dough has doubled, punch it down and turn it over in your bowl. At this point, you can either let it rise again on the counter or let it rise slowly in the fridge overnight. If you have the time to wait, re-cover the dough and place it in the fridge for 7-8 hours or overnight.

Can challah dough rise too much?

How do you keep crumble topping crisp?

Thankfully for us, the folks in their test kitchen came up with a pretty great trick to maintain the crisp factor: they suggest macerating the peach slices (or whatever fruit you’re using) with the sugar and salt called for in the recipe (letting them hang out together for awhile to release their sweet juices) and then …

How to make challah with sweet crumb topping?

Put the challahs on greased baking trays, brush with egg and sprinkle with the crumb topping. Let them rise another 40 minutes and then bake at 375° F until golden brown, approximately 45 minutes. Traditionally, at Shabbat and holiday meals, we dip the challah into salt. But from Rosh Hashanah until the end of Sukkot, we dip it in honey instead.

What’s the best way to make honey challah?

Mix with a spoon until crumbly and sprinkle over challah. You can mix some honey or syrup in with the egg wash and brush over challah. For more of a sticky glaze, eggwash the challah as usual and bake.

How do you make a sticky glaze for challah?

You can mix some honey or syrup in with the egg wash and brush over challah. For more of a sticky glaze, eggwash the challah as usual and bake. As soon as the challah comes out of oven, brush liberally with honey or maple syrup (you can warm it on the stovetop or microwave it to make it easier to spread). You’ll have a sweet and sticky glaze.

What to do with challah on Rosh Hashanah?

On Rosh Hashanah we try to eat sweet things for a sweet new year. This challah is the perfect way to start your meal. For those that like to enjoy spicy dips alongside the fish and challah, you can make a few challahs with crumbs and a few without for dipping. Prepare the crumbs. Combine flour, sugar, and margarine.