September 5, 2012

All you knead for a bounty of challah

By Judy Zeidler

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Food-processor raisin challah

1 package active dry yeast
3/4 cup warm water (110-115 F)
3 tablespoons plus 1 teaspoon sugar
3  1/2 cups unbleached flour
1 teaspoon salt
2 eggs plus 1 egg yolk
1/3 cup oil
1/2 cup raisins, plumped
Poppy seeds
 
Dissolve yeast in 1/2 cup warm water, with 1 teaspoon sugar.

Place 3 cups flour, remaining 3 tablespoons sugar and salt in food processor fitted with knife blade. Pour in yeast mixture and process 12 seconds. While machine is running, add 2 eggs and oil through feed tube and process until blended, about 10 seconds. Add remaining 1/4 cup warm water and process until well blended.

Turn dough out on floured board and knead remaining 1/2 cup flour with raisins into dough until smooth and elastic, about 5 minutes. Place dough in a large oiled bowl and oil top of dough. Cover with a clean towel and let rise in warm place until doubled in size, about 1  1/2 hours.

Preheat oven to 350 F.

Divide dough into 4 equal portions. Form 3 portions into ropes and braid. Join ends and seal to make round challah. Divide remaining portion into 3 small ropes and form small braid. Place smaller braid on top of large round braided challah. Pinch in several places to join the two braids.

For miniature challah rolls, divide dough into 36 equal portions. Shape each portion into thin ropes. Starting in center, coil each rope and tuck ends under. Brush with egg yolk. Sprinkle with poppy seeds.

Bake for 20 to 30 minutes for round challah or 15 to 20 minutes for miniature challah rolls, or until golden brown and crusty.

Makes 1 round challah or 36 miniature challah rolls.

Bolas

Raisin Challah dough (see recipe above)
1/2 cup unsalted butter or nondairy margarine, melted
1 cup brown sugar, packed
1/2 cup candied orange peel
1/2 cup raisins, plumped
1 cup chopped walnuts or pecans
1 teaspoon ground cinnamon or ginger
1 egg, lightly beaten
 
Roll challah dough on floured board into a rectangle, about 1/4-inch thick. Brush generously with some of melted butter. Sprinkle with brown sugar, candied orange peel, raisins, walnuts and cinnamon. Drizzle on remaining butter. Roll jellyroll fashion. Slice into 1-inch pieces.

Brush a foil-lined jellyroll pan with butter. Place slices on pan. Cover with a clean towel. Let rise in warm place, about 30 minutes. Brush with beaten egg.

Preheat oven to 350 F.

Bake 20 to 30 minutes, or until golden brown.

Makes 24 bolas.