***That moment when you get that super crazy cold that’s been going around and want to write a more engaging blog article, but you can’t smell or think straight.***
I love you guys. I promised you challah every day this week, and I am delivering! Normally, I would write something more exciting and purpose-filled, but wrapped up in my comforter with my favorite Chinese veggie broth soup on the way, all I have to offer you is this recipe. Let’s just go with the philosophy, “a little less conversation, a little more action.”
PS: if you’re struggling with the seasonal sickies as well, try my favorite tonic (it’s what’s in the mug in the photo below). Boil some water, and add a Tbsp of apple cider vinegar and sprinkle in some ground ginger, cinnamon, touch of cayenne pepper and mix in some honey.
What you need:
1/2 cup plus 2 tbsp lukewarm water
1 1/4 tsp active dry yeast
2 tbsp sugar
2 tbsp canola oil
2 cups all purpose flour
1 tsp salt
2 tsp cinnamon
For the filling:
1 pear, peeled and chopped finely
1/4 cup dates, pitted and chopped finely
For the glaze:
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond milk
What to do:
1. Place the lukewarm water in a large bowl. Add a pinch of the sugar to the bowl, and sprinkle with the yeast. Set aside in a warm place 10 until the mixture is foamy.
2. Whisk in the sugar, oil, 1 cup of flour, salt and cinnamon.
3. Using a wooden spoon, mix in the remaining 1 cup of flour.
4. Place the dough onto a lightly floured surface. Knead until it is smooth and elastic, about 10 minutes.
5. Lightly grease the inside of a bowl with a touch of oil. Place the challah dough in the bowl and turn to coat lightly with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough has risen to at least double the size, about 1 hour and 30-45 minutes.
6. Line a large baking sheet with parchment paper and shape your challah and evenly stuff in your chopped dates and pear.
7. Cover with plastic wrap and let it proof another hour.
8. Preheat the oven to 350 degrees, and combine your vanilla and almond milk.
9. Brush your vanilla glaze all over the challah, and bake about 30 minutes or until golden.