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Perfect Challah with Sweet Crumble Topping

Posted By elizabeth On December 27, 2009 @ 1:59 am In Shabbos Recipes | 1 Comment

My good friend makes these and they are a favorite to all who come to her house. I make them in twisted rolls and bake them in a 12 cup muffin tray and they come out shaped well and with great height. You cannot eat just a bite so make a lot of them!

Makes 32 rolls

Topping:
2 cups flour
2 cups sugar
16 – 19 tablespoons oil
Mix flour and sugar. Add oil (start with 16 tablespoons) and add until consistency is crumbly.

Challah Dough
5 lbs sifted flour (sometimes need to add 2 or 3 more cups)
1 cup sugar
4 packets RAPID RISE yeast
2 tablespoons salt
3 eggs
5 cups warm water
1/2 cup oil

Put 5 cups of flour in mixer. Add yeast, sugar, and salt. Mix in water, oil and eggs. Mix until well combined and it has no lumps. Add remaining flour one cup at a time. Knead in the mixer for 12 minutes.

Let dough sit in a warm place for 45 minutes to 1 hour. The dough should have at least doubled in size. Punch down dough and braid into loaves or use a few pieces and knot for rolls. Place in challah pans or in large muffin cups. Let rise 45 more minutes. Sprinkle generously with crumble topping. Bake in a 350 degree oven for 30 minutes.


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