In today's Chef's Quick Tip, Leah Shemtov from Chabad of Stamford shows News 12’s Tina Redwine how to make challah doughnuts for the holidays.

aprox 5lb of flour

4 packages Yeast (3 Tablespoons Yeast)

4 ½ cups warm water

1 cup sugar

1 1/3  cup oil

2 tablespoons salt

 
Filling
Strawberry Jelly

½ cup Flour
¼ - 1/3  cup Oil
½  cup White Sugar
½ cup Brown Sugar
1-2 t Cinnamon (optional)

Mix together to form loose crumbs

Mix water with yeast and 2 tablespoons sugar and set aside.

Combine all ingredients except flour. When water & yeast start to bubble add to mixture add ¼ bag flour start to mix. Continue adding flour as dough “thickens” start to knead with your hands to form a good dough when you can remove the dough from the side of the bowl without sticking. Set aside to rise for 1 hour, punching down occasionally.

Take a piece of Challah & make a special blessing (https://www.chabadstamford.org/theJewishWoman/article_cdo/aid/323423/jewish/Taking-Challah.htm

Mitzvah of Hafrashat Challah – separating the dough)

Shape the Challah, into balls and open up the back of each ball adding in a spoon of your favorite Strawberry jelly pinching the ball closed tightly. Line up  8 balls Plus a 9th for the center Shamash and then create 9 “snakes” to create your menorah
brush with egg & sprinkle with streusel topping. Let rise another hour. Preheat oven to 350 & bake until golden brown, about 30 minutes.