This challah combines the best of Friday night Shabbat dinner with the best of Sunday morning brunch! Serve the loaf with mimosas and you are good to go for your zoom brunch with your best friends!
Challah
2 ½ Teaspoons instant yeast
½ Cup brown sugar
1 large eggs, beaten
1 Teaspoon kosher salt
¼ cup margarine, melted
4 cups all-purpose flour
Filling
1 Cup brown sugar
¼ Cup cinnamon
1 Teaspoon nutmeg
⅓ Cup granulated sugar
½ Cup butter melted
Butter Mixture (for in between layers)
¼ Cup brown sugar
½ Cup butter
2 Tablespoons cinnamon
Whisk egg, salt, ¼ cup melted margarine, ½ cup brown sugar, 1 cup warm water,, and yeast in a large bowl.
Add the flour one cup at a time to yeast mixture. Using a strong spatula to mix at the beginning and using your hands to mix once it gets too difficult with the spatula.
Once the dough is fully mixed, turn onto a floured surface and knead for ten minutes.
Grease a large bowl with spray oil and transfer the dough to the bowl. Cover with a damp paper towel and put in the oven to proof. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.
Mix together all the filling ingredients, using a fork to make sure they are incorporated well. (It should look like a paste when finished).
Once proved, turn the dough onto a floured surface. Roll out the dough into a large rectangle. Using your hands, spread the filling evenly over the dough. Beginning at one of the long ends, roll the dough tightly to form a log. Cut the log into slices about ½ inch thick.
Grease a bundt pan and place each slice in the pan. Spooning a layer of the butter mixture in between each layer.
Let proof for another 30 minutes.
Preheat oven to 350 degrees. Bake for 40 minutes. Once done, turn out of the pan while still warm.