Cranberry Sauce Stuffed Challah Recipe

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!

Ingredients

  • 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)
  • oats (optional)
  • thick sea salt (optional)

Directions

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.

Keep on Noshing

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