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

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!

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