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Parve
Medium
8 Servings
Allergens 
2 Hours
Diets
No Diets specified
Submitted by Shira Zucker
4 tablespoons yeast
3 and 1/2 cups warm water, divided
1 cup boiling hot water
1 and 1/2 cups of sugar
2 tablespoons salt
1 cup oil
12-14 cups of flour
strawberry jelly
egg, for brushing top
1/2 cup almond milk
2 teaspoons vanilla extract
4 cups of confectioners’ sugar
blue food coloring (optional)
sprinkles
chocolate gelt
In a bowl, combine one cup of warm water with four tablespoons of yeast and two teaspoons of sugar. Let rise.
While the yeast is rising, in a large bowl mix together one cup of boiling water with one and 1/2 cups of sugar and two tablespoons of salt. Stir until sugar is dissolved.
Add in two and 1/2 cups of warm water and mix.
Add in one cup of oil and yeast mixture and stir.
Add in six cups of flour and mix. Add in the remaining six cups of flour and mix until the dough is dry enough to knead. Knead until dough isn’t sticky.
Let dough rise for an hour.
Preheat oven to convection 350 degrees Fahrenheit.
Take challah, then separate the dough into five sections. Take one section and make two strands. Roll out your strands. Flatten the strands, squirt a line of strawberry jelly and then close the strands of dough.
Braid the challahs and stretch the braids in order to lay out the braid around the tube pan.
Put the challahs by the oven to rise for about 15 minutes.
Bake the challahs until golden brown.
When you take the challahs out of the oven, squirt more jelly inside from the bottom, if desired.
In a medium saucepan, combine 1/2 cup of almond milk with two teaspoons of vanilla extract and heat over low heat.
Add four cups of confectioners’ sugar and whisk in the medium saucepan over heat. If the glaze is too thin, slowly add a little more confectioners’ sugar. Add in a few drops of blue food coloring.
Pour glaze over challahs and add sprinkles on top.
When the glaze is cool, place chocolate gelt in the crevices on top.
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