Muffin Tin Challah Recipes

30+ THINGS YOU CAN MAKE IN A MUFFIN TIN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a muffin tin recipe in 30 minutes or less!

MUFFIN TIN CHALLAH

Steps:

• In a large bowl dissolve sugar in water and add yeast, wait until it foams.
• Add about a cup of flour, Splenda, egg and butter.
• Mix well.
• Add salt and about 1/2 cup of flour.
• Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
• *You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
• Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
• At this point, preheat your overn to 400°F.
• Spray a six cup muffin tin with non stick cookign spray.
• Divide dough into 6 even balls and place in muffin cups.
• Let rise again for 30 minutesBrush with milk.
• Bake for 20-25 minutes.

NO KNEAD CHALLAH

Steps:

• Put all ingredients in a large bowl in the order given. The yeast and water should be the last items added. Be sure that you pour the hot water over the yeast. Mix dough with your hands until all flour is mixed in (3-5 minutes).
• Dough will feel very sticky. DO NOT add more flour! Refrigerate covered with a tea towel overnight (or for several hours). Make bracha, take challah.
• Add enough flour to make it workable. Braid, brush with egg, add poppy seeds or sesame seeds if desired. Bake at 350 25-30 or until golden brown and crusty.

ALWAYS SUCCESSFUL CHALLAH

Steps:

• Mix together the water and the yeast with a handful of sugar let sit covered for about 10 minutes until yeast activates.Mix in 2 1/2 cups flour, the sugar and oil.Mix in 4 eggs.Mix in 1 1/2 cups flour very well.Add another 4-5 cups flour until a soft dough is formed.Knead well.Place dough into a large oiled bowl, cover with saran wrap and dish towel and keep out of draft.Let rise until double 1-2 hours. Divide dough into 3 equal balls.If making a 3 braided challah divide each ball into 3 parts roll out and braid.If making a 6 braided challh divide each ball into 6 parts roll out and braid.Let rise for about 1/2 hour uncovered.Beat egg and brush on challah.Bake in a pre-heated oven at 350 degrees for 45 minutes or until golden brown.

HAYMISH (HOMEMADE) CHALLAH

Steps:

• Put 3/4 cups of very warm water in a bowl. Add 1/8 cups of sugar and then the 1.5 T of dry yeast. Cover the bowl and set aside for 8-10 minutes to allow the yeast to proof.
• In an electric mixer (5-quart) mix the following ingredients: 1/2 cup of canola oil, 1 cup of sugar, 1 cup of warm water, 1/2 T of salt, and 4 cups of flour. Mix until a thin mixture forms.
• When the yeast mixture bubbles, add it to the other ingredients and mix. Then, begin to add the remaining 4 cups of flour in 1/2-1 cup increments. Add water in 1/4 cup intervals until the dough is smooth and only slightly sticky.
• Scrape the sides of the bowl with a greased spatula and make sure that all of the ingredients are mixed inches.
• Cover the bowl with a towel and allow the dough to rise for 10 minutes.
• If you are going to shape and bake your challahs immediately, cover loosely with plastic wrap and allow it to rise for 1 hour. If you are going to shape later (or the next day), place the dough into Zip-Loc bags lined with a little canola oil and refrigerate. (Remember that the dough will double in size, so leave enough room!) Remove the dough from the refrigerator 45 minutes prior to shaping.
• When you are ready to shape, grease your hands and the workspace with a little canola oil. Stack two baking trays on top of eachother and line the top with parchment paper (doubling up the baking trays prevents the bottom of the challahs from burning). Then, shape the challahs (be careful not to overwork the challah). If the dough is too sticky, use oil (don't use flour). Place the finished challahs on the baking sheet.
• Cover the challahs loosely with plastic wrap and allow to rest. Mix an egg glaze (mix 1 egg and some canola oil together). Preheat the oven to 350. When the oven reaches the temperature, brush the challahs gently with the egg glaze as evenly as possible. Place the challahs in the oven to bake.
• After about 20 minutes, begin to check on the challahs. Take them out as soon as they are golden brown.
• Remove them from the oven and allow them to cool. When they are cool, pack them in plastic bags. You can also freeze them, by placing them in Zip-Loc bags.
• Enjoy your challahs and have a beautiful Shabbos!