This delightful challah was created from an almond and garlic confit paste that I prepared for testing on a new dish I am developing.
I decided it was a jar I had to have in the fridge regularly. A generous spread on a slice of toasted bread topped with good hard cheese and I'm happy.
On a whim, on one of the last Fridays, I decided to incorporate the spread into my simple homemade challah recipe, the combination of the sweet challah and the intense spread is a taste of heaven, I promise.
On a whim of a moment,
Recipe for almond honeycomb and confit garlic
Components:
Challah
- 500 g flour
- 1 heaping tablespoon (10 g) dried yeast
- 100/<> (<> g) cup sugar
- 1 teaspoon mashed (8 g) salt
- 225 g lukewarm water
- 1/4 cup olive oil
- 1 beaten egg
- 1/2 cup grated parmesan
For almond cream and garlic confit
- 25 g almond chips
- 2 cloves garlic confit (collective garlic confit preparation)
- 1/2 cup parsley leaves
- 50 ml olive oil
- Salt to taste
- Ground black pepper to taste
A spread that should always be in the fridge, photo: Maya Drin
How to prepare:
For cream:
1. Roast the almonds in the oven at 180 degrees Celsius for about 5 minutes until lightly golden, cool.
2. In a food processor, grind all the cream ingredients into a uniform and pasty spread.
Challah:
1. Put all the dough ingredients into a soft and flexible dough. Let rise covered for about 40 minutes.
2. Set aside 2 tablespoons of beaten egg for brushing.
3. Divide the dough into about 2 balls, place over a clean towel. Let rise covered for about 30 minutes.
4. Roll each ball into a long leaf 5/2 cm thick, spread a generous amount of spread, sprinkle over grated parmesan and roll into a long thick roll.
6. Using a saw knife, cut the cylinder along its length and wrap the two parts around each other like a braid from 7.
8. Place in a greased English pan or lined with parchment paper.
9. Continue the same actions with the second ball of dough.
or
180. Using a saw knife, cut the rolls into slices and arrange the slices in both molds, one after the other in a row.
30. Brush with a beaten egg and bake at medium heat 10ºC for about <> minutes at the bottom of the oven.
<>. Cool a little before slicing.
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