Best 5 Almond Joy Challah Recipes

ALMOND JOY BREAD

Steps:

• Preheat oven to 350°F
• Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
• Beat ingredients on medium speed for 2 minutes.
• In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
• Add egg mixture.
• Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
• Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
• Bake at 350°F for 1 hour.
• Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
• Coconut Glaze:.
• Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
• Turn heat off but leave saucepan on burner. Drizzle over bread.
• Cool.

CHRISTMAS BREAD (ALMOND-FILLED CHALLAH)

Steps:

• Pour lukewarm (110oF) water into a small bowl. Add 1 teaspoon sugar and stir until dissolved. Sprinkle yeast over top. Do not stir. Let stand for 10 minutes, until mixture is foamy.
• Meanwhile, measure 3 cups flour into a large bowl. Using a fork, stir in 1/4 cup sugar and 2 tsp salt. Form a well in centre of mixture. Add eggs, oil and yeast mixture. Stir well, using a spoon, just until blended.
• Turn dough onto lightly floured surface. Knead dough with floured hands. When dough becomes sticky, liberally sprinkle flour on kneading surface. Continue kneading until dough forms a smooth satiny ball, about 10 minutes. By this time, you will have incorporated most of flour, and dough should bounce back when pressed with your finger.
• Place dough in a large oiled bowl. Roll around inside of bowl until dough is completely covered with a light coating of oil. Cover bowl with a piece of oiled waxed paper, topped by a damp cloth. Let stand in a warm place, such as on top of the refrigerator, until doubled in size, about 45 minutes.
• In the meantime, prepare filling. In a small bowl, blend ground almonds and sugar. Stir in egg white, milk and almond extract until thoroughly blended.
• Set aside.
• Punch down dough. Cover and let rise again until double in size, about 45 minutes.
• Divide dough into 3 equal parts. Roll into long strands. Flatten each strand with rolling pin. Spread almond filling over each strand to 1/4 inch from sides. Roll back into long strands.
• Place strands on a lightly greased baking sheet. And braid loosely. Tuck in ends.* Cover with a damp cloth and let dough rise until doubled in size, about 45 more minutes.
• Preheat oven to 400oF. Whisk egg yolk with water. Brush loaf with beaten egg yolk. Bake in centre of preheated oven until golden brown, about 30 minutes Place piece of foil paper over bread if browning too quickly.
• *You can also shape braid into a circle to form wreath and decorate with an icing sugar frosting, almonds and cherries.

IRRESISTIBLE WHOLE WHEAT CHALLAH

Steps:

• In a large bowl, stir together the flour, salt, yeast, and vital wheat gluten until well mixed. In another bowl, stir together the honey, olive oil, water, eggs, and raisins. Pour the liquid mixture into the flour mixture, and stir until it forms a dough.
• Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a cloth, and let rise in a warm, draft-free place until doubled, about 1 hour.
• Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 2 equal-sized pieces. Set 1 piece of dough aside under a cloth to prevent drying out while you shape or braid the first loaf as desired.
• Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other loaf, place the braided loaves on a baking sheet lined with parchment paper, and let rise in a warm place until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes. Serve warm for best flavor.

MY FAVORITE CHALLAH

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.

ALMOND JOY® COCKTAIL

Steps:

• Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.