Here’s a new twist (pardon the pun) on an old classic. Adding cinnamon and pecan to a basic challah recipe makes it good enough to eat for dessert.
Bread: ½ cup canola oil 2 tsp salt 1 ½ cups sugar 1 cup boiled water cooled with ½ cup cold water 2 packets of rapid rise yeast dissolved in 1/3 cup warm water with ½ tsp sugar 3 eggs 7 cups bread flour
Struesel: 2 tbsp cinnamon 3/4 cup sugar 1 cup chopped pecans
1 beaten egg with 1 tsp water (for brushing before baking)
Directions: Combine oil, sugar, salt and and boiled water.
Beat the eggs in a separate bowl and add to oil mixture.
When yeast bubbles add the yeast mixture to the bowl and stir.
Add the 7 cups of flour one cup at a time mixing it completely after each addition. Mix with dough hook attachment (if you have one) for 5 minutes.
Remove the dough from the mixing bowl, it will be very sticky, and place on a floured surface. Knead the dough until smooth adding a little flour at a time if you need it. The dough is done when you rub your palm across the dough and it feels smooth.
Shape the dough into a ball and place in a large oiled bowl. Cover with plastic. Place in a warm area and let rise 1 hour.
Divide the dough into 2 balls. Divide each ball into 3 pieces. Roll the strands into the same length and then begin braiding adding the streusel mixture as you braid (you can even push the pecans into the dough to ensure they remain in place for the baking process).
Place on parchment lined cookie sheet and let rise 45 minutes. Preheat the oven to 350.
Brush the sides of the loaves with the beaten egg mixture. Bake for 35-40 minutes or until browned.