Halloween Candy Challah

Halloween Candy Challah

You can make this challah in advance, using up some of the Halloween candy you bought for trick-or-treaters, or other candy you might have lying around. Or make this challah the week after Halloween to use up some of that “extra” leftover candy.

Yeast mixture
1 1/2 Tbsp dry yeast
1 tsp sugar
1 1/2 cups lukewarm water

Dough
4 1/2-5 cups all-purpose flour
1/2 Tbsp salt
1/2 cup plus 2 Tbsp sugar
1/4 cup vegetable oil
2 large eggs
3 cups chopped chocolate Halloween candy (such as Snickers, Milky Way, Twix, Almond Joy, Kit Kat, Hershey’s bars, or whatever you prefer). You want to use around 1 1/2 cups per loaf of challah.

Topping
2 egg yolks + 1 tsp water
Thick sea salt
Sprinkles (optional)

In a small bowl, place the yeast, 1 tsp sugar, and lukewarm water. Stir gently and allow to sit around 5-10 minutes, until it becomes foamy on top.

In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 1/2 cups flour, 1/2 Tbsp salt, and 1/2 cup plus 2 Tbsp sugar. After the water-yeast mixture has become foamy, add to flour mixture along with the oil. Mix thoroughly.

Add 1 cup flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer. Add another 1 1/2-2 cups of flour, mixing thoroughly until smooth, and then remove from bowl and place on a floured surface. Knead remaining 1/2 cup flour into dough, continuing to knead for around 5 minutes.

Place dough in a greased bowl and cover with damp towel. Allow to rise at least 2-3 hours, punching down at least once if possible.

Preheat oven to 350 degrees.

Divide dough in half and then evenly cut each half into three pieces. Roll out each piece into a snake shape. Flatten out the rope gently using your hands. Lay candy pieces inside each flattened rope. Fold each piece of the challah up, pinching the dough together tightly. Roll the dough gently into a rope again in order to braid challah.

Braid challah into desired shape. Allow challah to rise another 30-60 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.

In a small bowl beat 2 egg yolks with 1 tsp water. Brush egg wash liberally over challah. Sprinkle with thick sea salt and sprinkles if desired. Repeat steps with other half of dough. Bake 26-28 minutes. Allow to cool slightly before slicing.

Makes 2 loaves.

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