When it comes to the day after Thanksgiving, you’ll probably have plenty of cranberry sauce left over after the big meal. If you’re like us, you’re already dreaming up ways to integrate those cranberries — whether home-made into a sauce or straight from the can — into a festive Shabbat dessert or side dish!
Why not turn leftover cranberry sauce into a unique flavor of challah: cranberry sauce stuffed challah! Watch my short video below to see the step-by-step on how to make this delicious and really striking bread. Full recipe is below!
1 batch plain challah of your choosing
14-oz can cranberry sauce (you can use whole berry, jelly or even homemade)
1 egg, beaten
sunflower seeds (optional)
thick sea salt (optional)
Prepare challah dough according to directions. Allow to rise approximately 3 hours.
Divide dough in half. Then divide into three even pieces. Roll each piece into a rope, then flatten rope.
Spread generous portion of cranberry sauce in the middle of each flattened piece of dough (around 1/3 cup). Pinch dough over cranberry sauce and roll gently to even out.
Braid dough. Place on a baking sheet lined with a silpat or parchment paper. Allow to rise another 30-40 minutes.
Brush with beaten egg. Top with sunflower seeds, oats and thick sea salt if desired.
Bake for 22-25 minutes.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.