Wednesday, February 18, 2015

Raspberry Chocolate Chip Challah

All the single ladies, all the single ladies, now put your hands up!

This challah is dedicated to all the single ladies out there because although being single on Valentine's Day can suck, it is so much better than dating some idiot. If falling for losers was an Olympic sport I would for sure win the gold medal. This is exactly why I have been on a man-cation, so that I can focus on what's really important, Me. So instead of looking for a nice Jewish husband I have chosen to invest in my future, because let's be honest, a career will be there in 5 years but a guy probably won't (unless maybe at 2am). And just think about how much better our world would be if we had more strong, confident, powerful women, irrespective of relationship status. So keep your head held high and if you are ever down about being single just remember this:

"You have brains in your head. You have feet in your shoes. You can steer yourself in any direction you choose. You're on your own, and you know what you know. And you are the girl who'll decide where to go." -Dr. Seuss

Recipe: (makes 2 loaves)
2/3 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
1/4 cup oil
4 tbsp raspberry pastry filling
6 drops of red food dye
3-4 cups flour
1 tsp salt

Red chocolate chips
Raspberry pastry filling

Mix wateryeasthoney 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 10-15 minutes or until the mixture starts to foam. In a separate bowl mix 2 eggs, oil, raspberry pastry filling and red food dye. Add to the yeast mixture after it has foamed.

Add flour and salt. 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.

Remove dough from bowl and knead to get out all the air.

Separate the dough and roll out each ball into a strand. Place a layer of raspberry pastry filling on each strand then put red chocolate chips on top. I did a 4 strand challah, but you can do whatever shape you want.

After braiding the challah, place on a buttered cookie sheet and allow challah to rise for at least 30 minutes in a warm place. This allows the dough to rise again.

Baste with egg wash (1 egg and 1/2 tbsp water).

Bake for about 25 minutes at 350 or until internal temperature is around 170. If the top of the challah is getting too dark or hard then place a piece of foil on top of it while the inside continues to cook. This is important for this challah so that it stays red and doesn't turn brown.

Oh Em Gee, my mouth is literally watering! This challah looks better than any man in Ohio!

1 comment:

  1. This definitely looks delicious. I'll be making so free time to head to the kitchen and try out the recipe you shared. And thank you so much for writing the recipe in this post.