Christmas Bread Almond Filled Challah Recipes

AUNT JUDY'S CHRISTMAS BREAD

Steps:

• Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
• Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
• Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
• While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
• Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
• Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
• Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
• Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
• Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
• Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
• Bake loaves in the preheated oven until golden, 20 to 30 minutes.
• Remove from the oven and let cool for at least 20 minutes. Slice and serve.

CHRISTMAS BREAD (ALMOND-FILLED CHALLAH)

Steps:

• Pour lukewarm (110oF) water into a small bowl. Add 1 teaspoon sugar and stir until dissolved. Sprinkle yeast over top. Do not stir. Let stand for 10 minutes, until mixture is foamy.
• Meanwhile, measure 3 cups flour into a large bowl. Using a fork, stir in 1/4 cup sugar and 2 tsp salt. Form a well in centre of mixture. Add eggs, oil and yeast mixture. Stir well, using a spoon, just until blended.
• Turn dough onto lightly floured surface. Knead dough with floured hands. When dough becomes sticky, liberally sprinkle flour on kneading surface. Continue kneading until dough forms a smooth satiny ball, about 10 minutes. By this time, you will have incorporated most of flour, and dough should bounce back when pressed with your finger.
• Place dough in a large oiled bowl. Roll around inside of bowl until dough is completely covered with a light coating of oil. Cover bowl with a piece of oiled waxed paper, topped by a damp cloth. Let stand in a warm place, such as on top of the refrigerator, until doubled in size, about 45 minutes.
• In the meantime, prepare filling. In a small bowl, blend ground almonds and sugar. Stir in egg white, milk and almond extract until thoroughly blended.
• Set aside.
• Punch down dough. Cover and let rise again until double in size, about 45 minutes.
• Divide dough into 3 equal parts. Roll into long strands. Flatten each strand with rolling pin. Spread almond filling over each strand to 1/4 inch from sides. Roll back into long strands.
• Place strands on a lightly greased baking sheet. And braid loosely. Tuck in ends.* Cover with a damp cloth and let dough rise until doubled in size, about 45 more minutes.
• Preheat oven to 400oF. Whisk egg yolk with water. Brush loaf with beaten egg yolk. Bake in centre of preheated oven until golden brown, about 30 minutes Place piece of foil paper over bread if browning too quickly.
• *You can also shape braid into a circle to form wreath and decorate with an icing sugar frosting, almonds and cherries.

ALMOND-FILLED BREAD

Steps:

• In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
• Let stand 5-10 minutes or until foamy.
• Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
• Stir in 2 cups flour until combined.
• Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
• On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
• Knead 8-10 minutes or until smooth and elastic.
• Clean and grease bowl.
• Place dough in greased bowl, turning to coat all sides.
• Cover with a lightly damp towel.
• Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
• To make filling, in a small bowl, blend ground almonds and sugar.
• Stir in egg white, milk and almond extract until thoroughly blended.
• Set aside.
• Grease a 9" x 5" loaf pan.
• Punch down dough.
• On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
• Spread almond mixture over dough to within 1/2 inch of edge.
• Sprinkle chopped cherries and raisins over almond mixture.
• Roll, jelly-roll style, starting at 1 short end.
• Pinch ends to seal.
• Place filled loaf, seam-side down, in greased pan.
• Cover with a dry towel; let rise until doubled in bulk.
• Preheat oven to 375degrees.
• Beat egg with milk to make glaze.
• Brush top of loaf with egg-yolk glaze.
• Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
• Remove from pan; cool on a wire rack.
• To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
• Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
• Let stand until icing is set.

HONEY CHALLAH

Steps:

• In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.