Jam doughnut pull-apart challah

Jam doughnut pull-apart challah

  • Serves: 1
  • Cook Time: 25 min
Jam doughnut pull-apart challah

Jam doughnut pull-apart challah

Diets

  • Vegetarian

Ingredients

  • Condiments

    • 3 tbsp Strawberry jam
  • Baking & Spices

    • 1/4 tsp Cinnamon, ground
    • 165 g Flour, strong white
    • 30 g Golden caster sugar
    • 4 tbsp Granulated sugar
    • 1 Pinch Salt
    • 85 g Wholemeal flour, strong
    • 1 tbsp Yeast, dry
  • Oils & Vinegars

    • 3 tbsp Vegetable oil
  • Dairy

    • 30 g Margarine or butter
  • Liquids

    • 125 ml Water

Found on

Ingredients

  • 165g strong white flour (1 1/3 cups)
  • 85g strong wholemeal flour (3/4 cup)
  • 30g golden caster sugar (2.5 tbsp)
  • Pinch salt
  • 30g margarine or butter (2 tbsp)
  • 1 tbsp dry yeast (15g)
  • 125ml warm water (1/2 cup)
  • 3-4 tbsp strawberry jam (or your favourite flavour)
  • 3-4 tbsp vegetable oil
  • 4tbsp granulated sugar
  • 0.25-0.5 tsp ground cinnamon

Directions

  • Using a stand mixer with the dough hook fitted, mix the flours, sugar, salt, and margarine (or butter). Set aside. Mix the dry yeast with the warm water and stand for 5-10 minutes until foaming. Add to the dry ingredients and mix until smooth - about 10 minutes with the motor at a medium setting. Cover the bowl and place somewhere warm for around 45 minutes or until the dough has risen in size. Knock back the dough and tip out onto a lightly floured surface. Cut into 16 pieces. Flatten a piece between your hands, then place about half a teaspoon of jam onto it and gather the edges of the dough around the jam. Pinch and squeeze the edges to seal in the jam, then roll between your hands to form a ball. Set aside and repeat with the remaining pieces of dough until you have 16 jam filled balls. Place the vegetable oil in a shallow bowl, and mix the cinnamon sugar in another bowl. Roll each ball of dough first in the oil, and then in the cinnamon sugar to coat. Arrange the balls in a 20cm (8inch) round baking tin. Allow the dough to rise again, for around 30 minutes, or until the balls are doubled in size and there are no gaps between them. Preheat the oven to 180C. Bake the challah for around 25 minutes until it is risen and golden brown. Remove from the oven and allow to cool for a few minutes before removing from the tin. Pull apart, eat and enjoy!

Nutrition

2103 calories 325 g 0 g 76 g 31 g 8 g 618 g 193 g 114 g 0 g 64 g
  • Serves: 1
  • Cook Time: 25 min
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Title:

Jam doughnut pull-apart challah - Family-Friends-Food

Descrition:

Pull apart the soft, fluffy, cinnamon scented balls of sweet challah, & bite into a centre of deliciously fruity strawberry jam. A Chanukah Shabbat treat!

Jam doughnut pull-apart challah

  • Condiments

    • 3 tbsp Strawberry jam
  • Baking & Spices

    • 1/4 tsp Cinnamon, ground
    • 165 g Flour, strong white
    • 30 g Golden caster sugar
    • 4 tbsp Granulated sugar
    • 1 Pinch Salt
    • 85 g Wholemeal flour, strong
    • 1 tbsp Yeast, dry
  • Oils & Vinegars

    • 3 tbsp Vegetable oil
  • Dairy

    • 30 g Margarine or butter
  • Liquids

    • 125 ml Water

The first person this recipe

family-friends-food.com

family-friends-food.com

404 25

Found on family-friends-food.com

Family-Friends-Food

Jam doughnut pull-apart challah - Family-Friends-Food

Pull apart the soft, fluffy, cinnamon scented balls of sweet challah, & bite into a centre of deliciously fruity strawberry jam. A Chanukah Shabbat treat!