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No Need to Pay 100 Grand for This Challah

Every year while eating my Halloween candy, I would always save the 100 Grand bars for last. There’s just something about that caramel and crispy rice that makes it the perfect candy and the perfect challah!


1 Can sweetened condensed milk

1 Tablespoon butter

1 Teaspoon vanilla extract

1 Teaspoon salt

Place all ingredients in a pot over medium-low heat. Stir constantly for 15 minutes, or until the milk is an amber color. Do not overcook or it will get too chewy!

Put the caramel into a bowl and cool in the refrigerator for an hour. Take out of the fridge and divide into 3 balls. Roll each ball into a log about 8 in long. Roll each log in crispy rice cereal until completely coated. Place in the freezer.


3 Teaspoons instant yeast

¾ Cup sugar

½ Teaspoon salt

1 large egg, beaten

3 Tablespoons Cocoa Powder

1 Teaspoon kosher salt

¼ cup butter, melted

1 Teaspoon vanilla extract

1 Cup warm water

3-4 Cups flour

Whisk egg, salt, melted butter, sugar, vanilla extract, water, cocoa powder, 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 10 minutes. Place ½ cup of crispy rice on top of the dough and knead for 2 more minutes. (If you don’t knead the dough well enough, the challah will not hold its shape when it is braided.)

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 prove. (Make sure the oven is off!) Proof until the dough is doubled in size about 45 minutes-1 hour.

Once proved, turn the dough onto a floured surface and cut into 3 equal portions. Take the caramel out of the fridge.

Take one of the 3 portions of dough and roll into an 8in log. Flatten into a rectangle and place one of the frozen caramel/crispy rice logs into the center. Pinch the dough closed and roll into a log. Complete with the other two portions of dough.

Braid the challah into a three strand braid and let proof for another 30 minutes.

Preheat oven to 350 degrees. While the oven is heating beat one egg with a splash of water to create an egg wash. Using a pastry brush, brush the egg wash over the top of the loaves.

Bake the loaves for 30-35 minutes.

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