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When the challah comes out of the oven on Friday afternoon, the house smells heavenly. Here is a great, easy way to use the challah dough so that everyone can share a pre-Shabbos treat that will be savored by all. I have personally used this recipe with much success at brunches and barbecues as well.
Yield: 1 challah with 10 servings
1 to 2 pounds challah dough (store-bought works well)
1 cup sugar
2 tablespoons Gefen Ground Cinnamon
small bowl of room-temperature water
raisins (optional)
Spray a Bundt pan with non-stick spray. (A springform or disposable pan can be used instead.)
Mix sugar and cinnamon in a bowl. Prepare a second bowl with about two cups of room temperature water.
Cut the dough into walnut-sized pieces and roll between your hands to make them round. Dip the balls into the water and then roll in the cinnamon-sugar mixture. Place balls into the Bundt pan, just placing them loosely on top of each other until the pan is level at the top. (I like to throw in some raisins as well while I am filling the pan.) Cover and let rise for one hour.
Bake at 350 degrees Fahrenheit for about 50 minutes.
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