CINNAMON AND CRANBERRY CHALLAH
Recipe is from Ocean Spray -- a festive bread using craisins. Makes 2 braided loaves. Prep time includes rising time for dough.
Provided by DailyInspiration
Categories Yeast Breads
Time 33m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Stir warm water, yeast and sugar together in a small mixing bowl; let stand 10 minutes, until mixture foams.
- Whisk together 3 eggs, 1 egg white (reserve yolk), oil, salt, and cinnamon in a large mixing bowl. Stir in yeast mixture and 5 1/4 cups flour until soft dough forms. Add sweetened dried cranberries and with floured hands, knead dough. Gradually add remaining 3/4 cup flour, knead dough until smooth and elastic, about 5 minutes.
- Lightly grease a large mixing bowl. Place dough in bowl and roll around so that it is lightly coated with oil. Cover bowl with a clean kitchen towel and place in a warm place until doubled in size, about 2 hours.
- Punch down dough; divide in half. Each half will make one braided loaf. To make a single braid; divide half into 3 equal pieces. Roll each into a 14-inch rope. Braid dough and pinch ends to seal. Place on a greased baking sheet. Repeat steps with remaining dough.
- Cover shaped loaves and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400 degrees F. Beat reserved egg yolk with 1 teaspoons water; brush loaves. Bake for 25 minutes or until golden brown and bottom sounds hollow when tapped. Place foil on tops of loaves if tops brown too quickly. Remove loaves to a wire rack and cool completely.
Nutrition Facts : Calories 2287.6, Fat 50.7, SaturatedFat 8.5, Cholesterol 372, Sodium 1900.3, Carbohydrate 408, Fiber 15.7, Sugar 106.6, Protein 51.4
CINNAMON CHIP, CRANBERRY AND PECAN COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar, and mix well. Add the pudding and mix until incorporated, then add the eggs and vanilla, and mix well.
- In a separate bowl, mix together the flour, baking soda, cinnamon and salt. With the mixer set to low speed, add the dry ingredients to the butter mixture. Continue mixing on low speed and add the cinnamon chips, pecans and cranberries until just combined. Portion the cookies out using a 2-tablespoon cookie scoop and place on the prepared baking sheet. Bake for 13 minutes.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
MY FAVORITE CHALLAH
Provided by Joan Nathan
Categories project, side dish
Time 1m
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with what is now the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour in refrigerator if preferred.
- To bake, preheat oven to 375 degrees and brush loaves again. (If freezing, remove from freezer 5 hours before baking.) Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
CRANBERRY CINNAMON COOKIES
I got this recipe from my aunt. It is amazingly good. It comes out perfect every time you bake it. You will be surprised how easy it is!
Provided by yq214
Categories Desserts Cookies Refrigerator Cookie Recipes
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
- Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
- Bake in preheated oven until edges turn brown, about 10 minutes.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 13.4 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 24.3 mg, Sugar 8 g
CINNAMON N' CRANBERRY CHALLAH
My friends and family have tried this recipe and love it!
Provided by Beth Goike
Categories Sweet Breads
Time 25m
Number Of Ingredients 10
Steps:
- 1. Stir warm water, yeast and sugar, together in a small mixing bowl; let stand 10 minutes. Mixture will foam. Whisk together 3 eggs, 1 egg white (reserve yolk), oil, salt and cinnamon, in a large mixing bowl. Stir in yeast mixture and 5-1/4 cups flour until soft dough forms. Add dried cranberries and with floured hands, knead dough. Gradually add remaining 3/4 cup flour, until the dough is smooth and elastic, about 5 minutes. Lightly grease a large mixing bowl. Place dough in bowl and roll around so that it is lightly coated with grease. Place bowl with dough in a warm place until doubled in size, about 2 hours. Punch down dough; divide in half. Each half will make one braided loaf. To make a single braid: divide half into 3 equal pieces. Roll each into 14-inch rope. Braid dough and pinch ends to seal. Place on greased baking sheet. Repeat steps with remaining dough. Cover shaped loaves and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 400ºF. Beat reserved yolk with water; brush loaves. Bake for 25 minutes or until golden brown and bottom sounds hollow when tapped. Place foil on tops of loaves if tops brown to quickly. Remove loaves to wire rack and cool completely. Makes 2 loaves. Hint: To freeze, wrap in plastic wrap and place in a sealed freezer storage bag.
MY FAVORITE CHALLAH
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem. It has evolved into the twisted, sweet, almost brioche-like bread that was brought to America by immigrants from Central and Eastern Europe. Although straight loaves of braided challah are eaten throughout the year, round challahs, often studded with raisins, are served for Rosh Hashana, and also for Yom Kippur and Sukkot, the holidays celebrating the New Year and the fall harvest. Throughout the years, I have picked up tips from challah bakers throughout this country and in Europe and Israel. For example: Several risings make a better loaf, and if you want an especially brioche-like texture, let the dough rise slowly in the refrigerator for one of the three risings. The secret to a glossy loaf is to brush with an egg wash twice, once just after braiding and then again just before baking.
Provided by Joan Nathan
Categories project, side dish
Time 1h
Yield 2 challahs
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1 3/4 cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
CRANBERRY-WHITE CHOCOLATE CINNAMON ROLLS
A basket of warm cinnamon rolls is a sure way to impress family and friends. Add cranberries and chocolate to the ingredient mix, and these treats are irresistible.-Meg Marriott, Tacoma, Washington
Provided by Taste of Home
Time 1h15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. On a lightly floured surface, roll into a 24x12-in. rectangle. For filling, combine the butter, brown sugar and cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle with chips, cranberries and pecans. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 16 slices. Place cut side down in two greased 13x9-in. baking pans. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Meanwhile, in a small bowl, combine the confectioners' sugar, vanilla and enough cream to achieve desired consistency; drizzle over warm rolls. Cool on wire racks.
Nutrition Facts : Calories 637 calories, Fat 34g fat (19g saturated fat), Cholesterol 69mg cholesterol, Sodium 482mg sodium, Carbohydrate 78g carbohydrate (43g sugars, Fiber 4g fiber), Protein 9g protein.
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