Reserve some of your challah dough and you have yourself an incredible dessert. This has become a popular addition to my families Shabbos meals.
I contributed this recipe to the virtual Shabbos potluck, created by Sina Mirzrahi from @gatheratable blog. A group of talented food bloggers all contributed various recipes and shared thoughts on Shabbos, to create a virtual, inspirational potluck. I chose to bring this dessert.
As our family grew and I started to travel more, I found Shabbos to be this Island that I coveted and protected for my immediate family whenever possible.
We started to make sure we made the recipes the kids requested, their favorites and not the things I wanted to impress the guests with. We began this weekly really interactive parshah Q & A, candy throwing, dvar Torah filled meal - that the kids look forward to all week. And we simply started to make Shabbos all about them. Bonus points if they each cooked or baked at least one thing with me cause they truly feel such pride when they are known for a dish or can point to a Shabbos recipe that was their personal contribution.
My kids love this dessert and are also able to make this on their own.
- Cook Time
- Prep Time
- 3 dozenServings
3 pounds challah dough
- 2 tablespoons extra virgin olive oil, such as Colavita
- 2 tablespoons cinnamon1 cup brown sugar⅓ cup granulated sugar2 tablespoons honey2 cups pecan halves1 teaspoon kosher or sea salt1 cup chopped chocolate or chocolate chips1 egg, whisked
Line a baking sheet with parchment paper. Preheat oven to 350°F.
1. Stir together cinnamon, brown sugar, honey, pecans and salt.
2. Roll challah dough into a 11x17 inch rectangle. Brush evoo over dough. Spread filling on dough, leaving a 1 inch border. Roll lengthwise and pinch to close.
3. Using a piece of thread or plain (not flavored) dental floss, cut ½ thick rounds (place thread under dough and criss-cross ends of the thread to neatly cut and not squish dough.
4. Place a teaspoon of chocolate in the center of each round. Brush dough with additional egg.
5. Transfer to parchment lined baking sheet. cover and allow to rise 30 minutes.
6. Bake for 15-20 minutes or until golden brown.
VIRTUAL SHABBOS POTLUCK: THE MENU