I had quite the week! I drove down to New York to visit one of my best friends Michelle in NYC that has been interning at the Rachel Ray show this semester. We spent the day walking around the city and found a really cute area near the NYU campus to sit outside and enjoy the warm weather. I also got to see my brother and his girlfriend and go to a soul cycle class, which I have been dying to take for months now. My brother Jeffrey's boss Jeff took the class too and probably kicked all 3 of our butts.
After my little adventure, I returned to Massachusetts and decided to get my hair cut and try a new style. BIG MISTAKE! I went from a very dark brown, almost black hair color, to a lighter brown with blond streaks. I looked like a rooster, but actually. I would post a photo but it is just too embarrassing. Let's just say it's a good thing no one in my town knows me.
Recipe: (makes 2 loaves)
3/4 cup water
1 packet of active dry yeast (about 2 tsp)
1.5 tbsp honey
2 tbsp sugar
3 extra large eggs: 2 for dough, 1 for baste
1/2 tsp vanilla
1/4 cup oil
Orange zest (about 1tbsp?)
3-4 cups flour
1 tsp salt
1 small can sweetened condensed milk
1/4 tsp salt
Heath toffee chips
White chocolate chips
Mix water, yeast, honey and sugar in a mixing bowl. Place in a warm place. This could be next to a window that gets sunlight, or I like to place it in the oven at 120 degrees and then turn off the oven. Let stand for about 15 minutes or until the mixture starts to foam.
I added orange zest to the dough as well. I did not measure out the amount of orange zest, but it was probably around a tablespoon, maybe.
Add 2 cups of flour, followed by the salt, and then the rest of the flour. Make sure you mix the flour as you are adding it. Continue to add flour until the dough is no longer sticking to your hands.
Knead the ingredients and form into a ball. Oil the large bowl and then roll the ball of dough in the oil. This prevents the dough from sticking to the bowl as it rises. Place the ball back in the bowl and cover with plastic wrap. Place it in a warm place. Let the bowl sit for about 1-2 hours, or until the dough has doubled in size.
While the dough is rising start making the filling for the challahtashens. You will not need the entire amount of the mixture as you only need a little per challahtashen. Start by preheating your oven to 425. Pour the condensed milk into a pot, then add 1/4 tsp of salt to the condensed milk and cover the pot with foil.
Place the pot into a larger pan and fill with water until the water reaches about halfway up the pot. Place the pan into the oven and let cook 75-90 minutes. Check the water level every 30 minutes or so to make sure it hasn't dried out too much and add water if needed. Be careful of the steam!
While the dulce de leche is in the oven, you will want to first peel the apple then cut up the apple into small pieces.
You want the mixture to be a rich light brown caramel color and the longer you let it sit in the oven, the darker and thicker it will be. I had mine in the oven for about 80 minutes. Take the pot out of the oven and remove the foil.
Whisk the mixture then add the apple pieces and stir with a wooden spoon. Store in the fridge for about an hour to let it thicken.
Remove dough from bowl and knead to get out all the air. Roll out the dough and use a cup or a round cookie cutter to make circles. I would usually roll out the dough, cut a circle, and then roll the dough out again to make another circle.
Remove the excess dough around the circle then add a small amount of the apple dulce de leche mixture. Sprinkle some heath toffee chips and white chocolate chips on top.
Fold the dough like you would a normal hamentashen. Make sure not to pinch the corners.
Bake for about 15 minutes at 350 or until the top is golden brown.
Yummmmy.... just don't let Haman have any!