Cinnamon Sugar Challah Recipes

CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE

Steps:

• In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
• Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
• In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
• Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
• Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.

CINNAMON-SUGAR CHALLAH

Steps:

• Mix yeast, sugar and water.Add flour, eggs, oil and salt. Knead well. Add more water if needed. Leave the dough slightly stickier if you want a lighter bread.
• Let to rise in a warm place for 1 1/2 hours. Punch in, let rise for 1/2 an hour.
• For cinnamon-sugar challah: Roll out dough to 2-4 squares/rectangles. Sprinkle cinn-sugar liberally. Roll up.
• If incorporating fruit etc into dough: Divide dough into 2-4 pieces. Add what you want. Let dough rise 1/2 hour. Shape. Let dough rise another 1/2 hour in desired shape.
• Bake at 180 C/ 350 F for about 30 minutes.