It’s almost Rosh Hashanah and so by my clock, time for another sweet challah recipe for the New Year. And one of the easiest ways to make a sweet, crowd-pleasing challah is to add chocolate chips of course.
Chocolate chip challah on its own is delicious and doesn’t need much other than a little vanilla and cinnamon. But it’s also great when you make double chocolate challah with a chocolate dough or peanut butter and crumb topping. But this High Holiday season I wanted something that was simple, sophisticated and maybe just a little fancy all at the same time.
If you’ve never made challah rolls, they are so easy. In fact sometimes I find them even easier than braiding a regular challah. I suggest using a kitchen scale to measure 2.5-3 oz pieces so the rolls are as uniform as possible. By measuring your rolls, you also ensure they will also bake evenly. Here is how I make mine:
If citrus isn’t your thing just top with a sprinkle of thick sea salt or substitute with a cinnamon sugar topping. This can also be made with dried cherries instead of cranberries, another favorite combination.
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