Prep 3 hrs
Cook 25 mins
I love the Almond Joy candybar, so I thought to myself, why not make challah that tastes just like it!
- 7 ounces coconut milk
- 3 ounces water
- 1 1⁄2 tablespoons butter (may substitute coconut oil)
- 1 egg
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon coconut extract
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup coconut flakes
- 1⁄4 cup brown sugar
- 1⁄3 cup sugar
- 3 1⁄2 cups unbleached bread flour
- 2 teaspoons fast rising yeast
- 1⁄2-1 cup mini chocolate chip
- 1 egg
- 2 teaspoons warm water
- 1 teaspoon powdered sugar
- crushed almonds
- coconut flakes
- I use a bread-maker, on dough setting only. Put all LIQUID ingredients in first, making sure all liquid is warm, not hot. (Butter must not be solid or melted into oil) Then add your brown sugar, sugar, coconut and then flour.
- Poke four holes in the flour and add your two teaspoons of yeast. Turn on the dough setting. It should run for an hour and thirty minutes. (DO NOT add the chocolate chips into the bread machine!).
- When dough is done, take out and cut in half. Then cut each half section into thirds, you should have 6 even pieces (or close to even! :)
- Take a dough ball and squeeze it down into a rectangle. Insert desired amount of mini chocolate chips into center of the rectangle, then close it up and roll, as you would, lets say, roll a cigar? (forgive me if I am offending anyone)
- Then after you have 3 rolled doughs with the chips in the center, you can braid the three together as you would your hair! This will give you two braided challah's. Let rise for an hour, sometimes an hour and fifteen minutes. (I keep on the stove top, nice and warm)
- AFTER the bread has risen and before putting in the over, whisk an egg with water and powdered sugar - brush the wash over your bread and sprinkle with coconut flakes and crushed almonds.
- Bake at 350 for 12 minutes, then turn, and bake at 325 for another 12 -15 minutes. Depending on your oven, you may need to cover with aluminum foil so the bread does not get too dark. ENJOY! :).
Ooohh, this was a fun cooking project! Here are my changes: I used a 5.3 ounce can of coconut milk and increased the amount of water to compensate. Skipped the coconut extract which I will explain further. In place of chocolate chips, I substituted 8 "fun size" Almond Joy bars left over from our Halloween stash. Cut them up into very small pieces. Skipped the coconut flakes and coconut extract because the Almond Joy bars added enough coconut flavor. Proofed bread for about 25 minutes then baked. I don't think you mean "scramble" an egg. You mean whisk, right? A few problems I encountered with the directions but all in all an enjoyable cooking experience. Made amazing French toast a few days later which didn't require maple syrup. Thanks for posting!
Yummier than yummy! What an awesome, sweet challah! We loved this for Shabbat dinner, then spread a little Nutella or butter on it for breakfast. Fantastic! Thank you Dawn aka Tikva Tzarir for posting!