In today's Chef's Quick Tip, Leah Shemtov from
Chabad of Stamford shows News 12’s Tina Redwine how to make challah doughnuts for the holidays.
Donut Challah
aprox 5lb of flour
4 packages Yeast (3 Tablespoons Yeast)
4 ½ cups warm water
1 cup sugar
1 1/3 cup oil
2 tablespoons salt
Filling
Strawberry Jelly
Streusel Topping
½ cup Flour
¼ - 1/3 cup Oil
½ cup White Sugar
½ cup Brown Sugar
1-2 t Cinnamon (optional)
Mix together to form loose crumbs
Mix water with yeast and 2 tablespoons sugar and set aside.
Combine all ingredients except flour. When water & yeast start to bubble add to mixture add ¼ bag flour start to mix. Continue adding flour as dough “thickens” start to knead with your hands to form a good dough when you can remove the dough from the side of the bowl without sticking. Set aside to rise for 1 hour, punching down occasionally.
Mitzvah of Hafrashat Challah – separating the dough)
Shape the Challah, into balls and open up the back of each ball adding in a spoon of your favorite Strawberry jelly pinching the ball closed tightly. Line up 8 balls Plus a 9th for the center Shamash and then create 9 “snakes” to create your menorah
brush with egg & sprinkle with streusel topping. Let rise another hour. Preheat oven to 350 & bake until golden brown, about 30 minutes.
