Cranberry Orange Challah

Cranberry (cha-mu-tzim) חֲמוּצִית
Orange (Tapuz) תַּפּוּז

This week I wanted to experiment with mixing various fruit flavors. After a lot of contemplation and discussion with my muse, also known as my sister, we decided that this week's experiment would be Cranberry Orange. I did some research as to whether I should use fresh or dried cranberries, fresh oranges or dried orange peel, orange juice or no orange juice. So without further adieu, here is the debut of the Cranberry Orange Challah. 

2 3/4 c. orange juice

1 1/2 c. dried cranberries

1 tbsp honey

2 1/4 tsp yeast

2 eggs (plus one for washing)

1/4 c veg oil

1 tbsp orange zest (or dried orange pel)

3 1/4 c flour

1/4 tsp salt

Orange glaze:
1 c. powdered sugar
1-2 tbsp orange juice
1 tbsp orange zest

In a small bowl, combine the dried cranberries and 2c. orange juice. Let them soak for about 60min, or more, prior to making the challah dough. 

Once the cranberries are done soaking, take the other 3/4c. orange juice and heat it up in the microwave for about 15sec (or until warm to the touch). Pour this into a mixing bowl and add the honey and yeast. Stir thoroughly until all of the yeast and honey have been mixed in. Let this sit for about 10 min. or until you see tiny eruptions. Add in eggs and vegetable and mix thoroughly with a wooden spoon. Then add in orange zest, flour and salt. While you are doing this warm your oven (I usually turn my to about 300F). Once the oven has reached this temperature, turn it off but leave the oven door closed so that most of the heat is retained. Drain the dried cranberries, and pour the cranberries into the mixture.

Mix in thoroughly until the dough is no longer sticking to your hands (or the mixer). Depending on how much orange juice from the cranberries is added, you may need to add a little bit more flour to your dough. Once you have mixed everything together make the dough into a ball and place into an oven safe bowl. Place your bowl, covered with a dry towel, into a warmed oven for about an hour and a half, or until you see that it has risen significantly.

Take the dough out of the oven and punch it down a few times. You may find that during this process you need to add in a little bit of extra flour. Decide how you would like to braid your challah (I usually do either 3 or 4 strands, but are countless ways to braid challot) and divide the dough accordingly. Once you have braided your challah, place it onto a greased baking pan and allow to rise again for about 30 min. I usually do this in a pre-warmed oven, but this can also be done at room temperature. After the challah has risen, use one beaten egg to coat the challah with an egg wash. After this is done sprinkle some brown sugar, and any walnuts that you may have left over on top. Bake at 350 for 20-30 minutes. If it looks like the top of your challah is darkening too quickly, place some foil over it and continue to bake. Remove from oven and let cool before serving!

To make the optional glaze, combine the powered sugar, orange juice and orange zest. Whisk them together until all of the ingredients are thoroughly combined. Drizzle the glaze over your challah and let it harden. Then eat and enjoy!