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cinnamon challah bundles

Glazed Cinnamon Challah Bon Bons

Estee
Cinnamon-sugar filled challah shaped into little Bon Bons. Adorable and delicious!
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Cuisine Bread

Ingredients
  

  • 650-700 grams challah dough(my favorite challah recipes are linked in the post above)

Filling

  • 1/3 cup packed dark brown sugar
  • 4 TBSP canola oil
  • 1 1/2 tsp cinnamon
  • 1 tsp rum

Egg Wash

  • 1 egg
  • 1 tsp water

Sugar Syrup Glaze

  • 1/8 cup sugar
  • 1/8 cup water
  • sesame seeds for garnish

Instructions
 

Prep

  • Preheat oven to 350f/175 c.
    combine all filling ingredients in a bowl and mix with a fork until comined.
    lightly flour your work surface and roll out the challah dough into a long rectangle, about 4 hands width in length.
  • Spread the filling over the challah dough. Fold the dough into a letter fold- bring the left edge to the center of the dough, and then the right edge over to the left side, so the filling in sandwitched in the centre. Again roll out the dough to a long rectangle.
  • Slice the rectangle lengthwise into long strips, each almost an inch wide.

Shape

  • Working one at a time, pick up a strip in the centre in your right hand and hold the end with your left hand between your thumb and middle finger.
    wrapping the mini challahs
  • Holding the end in place, wrap the dough around the back of your hand and to the front(around four fingers)- move your thumb out of the way and continue to wrap the dough, corssing the dough to the left and to the right when you get to the front, to create that criss cross pattern. 
  • When you reach the end of the dough, hold the strip in place again with your left thumb, and using your right hand, bring the dough across the centre of the bundle and to the back. 
  • Pull your four fingers through and then, still holding the strip with your thumb, pull the bottom of the bundle through as well so there is a centre strip crossing the bundle. 
  • Place all bundles on a baking sheet. Mix the egg and water together for the egg wash and brush the top of the bundles.
  • Bake for 15-20 minutes, until golden.

Sugar Syrup

  • while the bundles are baking, make the sugar syrup. In a small saucepan add the sugar and water and bring it to a boil. Boil for about 2 minutes, until the syrup thickens slightly- you don't want it too thick!
  • Use a pastry brush to brush the sugar syrup on the bundles once they come out of the oven. Sprinkle with sesame seeds and enjoy!

Store

  • Freeze these while still slightly warm by wrapping in foil and then closing in an airtight ziplock bag. Or store at room temperature in an airtight container.