Salted Mini Chocolate Chip Challah Buns Recipes

CHOCOLATE CHIP CHALLAH

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine 3 cups of flour, sugar, yeast, and salt. In a 2-cup measuring cup, whisk the warm water, melted butter, eggs, and egg yolk. With the mixer on low, slowly add the water mixture and mix until a rough dough starts to form. Increase the speed to medium-low and let the machine knead the dough until it is smooth and elastic for about 8 minutes. The dough should clear the sides of the bowl but stick to the bottom. If the dough is too sticky, add up to 1/2 cup flour a little at a time.
• Lightly grease a large bowl, form the dough into a smooth ball, and place it in the bowl. Cover with plastic wrap and let rise until doubled, about 1 to 2 hours (it took a little over 2 hours in my cold kitchen). To check if your dough has risen enough, press a finger into the dough. If it springs back, let it rise a little bit longer. If it stays indented, move onto the next step.
• When the dough has risen, turn it out onto a floured countertop and cut it in half. Roll the first half out into a rectangle and sprinkle the chocolate chips over it. Roll the dough into a tight rope. Very carefully stretch the rope of dough as far as you think you can from each end, and cut this long rope in half. Repeat with the second half of the dough.
• Place two ropes of dough in each direction, perpendicular to each other, like a pound symbol #. Weave them so that one rope is over and the other is under where they meet. Take the four legs that come from underneath the center and cross them over the rope to its right. Take the ropes that are now on the bottom and, again, cross each over the top rope, this time to the left. If you have extra length in your ropes, you can repeat these left-right jumps until you run out of rope. Tuck the ends of the ropes under the dough with the sides of your hands to form a round shape.*
• Once you've formed your challah, place it on a baking sheet covered with parchment. Beat the egg white and brush it over the dough. Let the challah rise another hour.
• Preheat your oven to 375°F. Bake for 35-40 minutes, until deeply brown. If your challah is getting too dark too quickly, tent it with aluminum foil for the remainder of the baking time. The challah is done when a thermometer inserted into the center of the dough reads 195°F, or if you don't have an instant thermometer, lift the challah gently with an oven mitt and knock gently on the bottom of the loaf. If it sounds hollow, it's done.

CHOCOLATE CHIP CHALLAH

Steps:

• In a large bowl, dissolve sugar and yeast in warm water; let stand for 5 minutes. Add the oil, honey, eggs, egg yolks, salt and vanilla; mix well., Add 3 cups flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in chocolate chips. Divide dough in half; divide each half into three portions. Shape each piece into an 12-in. rope., Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., Combine cream and sugar. Brush some of the mixture over braids. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks and brush with remaining cream mixture. Cool.

MINI CHALLAH

Steps:

• In a small bowl, dissolve yeast in warm water. Add the oil, sugar, salt, egg and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into an 8-in. rope. Place ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over braid. Sprinkle with sesame or poppy seeds if desired. Bake at 350° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

CHOCOLATE CHIP CHALLAH BREAD

Steps:

• Preheat the oven to 375 degrees F. Mix the yeast, a pinch of sugar and 1 cup warm water in a small bowl. Set aside while you measure out the other dry ingredients, or until frothy.
• Whisk 3 1/2 cups flour, the remaining 1/2 cup sugar and the salt in a large bowl. Pour in the yeast mixture and stir with a wooden spoon. Add 1 egg, the vegetable oil and 1 cup warm water; stir until combined. Gradually stir in the remaining 3 1/2 cups flour until the dough starts to come together. Mix in the chocolate chips.
• Turn the dough out onto a floured surface and knead until smooth, about 8 minutes. Transfer to a large oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour, 30 minutes.
• Divide the dough into 3 equal portions. On a floured surface, roll each portion into a ball, then roll each ball into a 1 1/2-to-2-inch-wide strand, about 16 inches long. Lay the strands side by side on a sheet of parchment paper and pinch them together at one end.
• Braid the 3 strands: Cross the right strand over the middle strand. Then cross the left strand over the middle strand. Repeat, crossing the right strand over the middle strand, then the left over the middle, until all of the dough is braided. Pinch the dough together at the end.
• Slide the loaf (with the parchment paper) onto a baking sheet. Beat the remaining egg with 1 tablespoon water in a small bowl, then brush the egg wash all over the loaf. Bake until golden brown, about 30 minutes.

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt together in a bowl.
• Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
• Divide dough into thirty six 2 tablespoon-size balls; arrange on a baking sheet. Press 3 caramel pieces into each dough ball.
• Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool.