Cooking with Casey – Stuffed Challah for Shavuot
May 24, 2020
This will be a 2 part event:
11:00am – Dough preparation
2:30pm – Making fillings, rolling out dough, and braiding
| Dough 1 tablespoon plus ⅛ teaspoon dry active yeast 1 tablespoon sugar 2 whole eggs (1 for dough, 1 egg wash) 2 egg yolks 1 cup honey ¼ cup oil (anything neutral; vegetable, canola, etc) I tablespoon salt 4-5 cups flour ** For the filling, anything homemade or pre-made will work fine as long as it is a thicker consistency. I am using dairy fillings for Shavuot, but things like nutella, jams, or other spreads will be amazing (cookie dough is also amazing, but the filling won’t get hot enough to cook the eggs – use edible raw cookie dough or eat at own risk!) Cannoli filling: 2 cups ricotta cheese 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 – 3/4 cup white sugar 1/2 – 1 cup chocolate chips (mini if possible) Orange zest Chopped pistachios 1/2 cup (optional) Pinch of salt Cheesecake filling: 2 blocks full fat cream cheese (room temperature) 1/2 – 3/4 cup sugar 1 teaspoon vanilla extract Any other add ins (chocolate chips, nuts, candy, sprinkles, nutella, jam, berries, etc) Materials needed: Large mixing bowl Medium mixing bowl Measuring cups Measuring spoons Baking sheet Rolling pin Parchment paper (or any alternative) Pastry brush (for egg wash) Clean surface for rolling, stuffing, and braiding Ziplock bag (for piping) Microplane (for zesting if using orange) Contact Casey Flancbaum if you have any questions! |