One of my first experimental challot was
Honey Wheat Challah - Cinnamon Roll Edition, a whole wheat version that I ultimately wasn't all that happy with. Well, I tried making a white challah with cinnamon sugar instead. And, it's AMAZING.
METHOD

Use any recipe of challah you like. I used the
halved version of my challah recipe, with 2 eggs instead of just 1. I think I'm actually going to post an update to the halved version, because 2 eggs seems to be better. Chop a small amount of
slivered almonds (honestly, I didn't measure). Mix with a sprinkle of
sugar, sprinkle of
nutmeg, and about a 1/2 teaspoon of
cinnamon.
I used the same method from the
Honey Wheat Challah - Cinnamon Roll Edition, rolling out flat with a rolling pin, filling, and then braiding the strands together. Once again, make sure you keep the seams of the braids downward when you make your braid.
Bake at 350 for about 35 minutes! Enjoy!!!
MAKES AMAZING FRENCH TOAST!!!!
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