As you know I love to entertain. I enjoy all aspects: the menu planning, setting the table, selecting the flowers as well as the napkins etc etc. As you might also know…I’m NOT MARTHA STEWART. Infact I have blogged several times about my FAILED projects…cake pops, and floating fish….are two projects that come to mind.
However this project even I CAN DO. Basically it’s edible napkin rings made out of frozen challah dough. WHAT A GENIUS IDEA, non?
I discovered this project, years ago, while sifting thru the cookbook: Kosher By Design, by Susie Fishbein and knew that I had to try it.
CHALLAH NAPKIN RINGS
Ingredients:
1 frozen challah, defrosted (Lenchners or Montreal Kosher)
1 large egg, lightly beaten
sesame seeds or poppy seeds
DIRECTIONS:
1. preheat oven to 350 degrees. Cover one large baking sheet with parchment paper
2. Take 2 empty paper towel rolls and cover them with a double layer of tinfoil. Then cover the tinfoil with parchment paper. ***Tape wont stick to parchment paper so use a thin strip of tin foil to act as a rubber band.
3. Cut the dough into 6 sections. Divide each section into 3 equal pieces.
Make sure the strips are kind of thin.
4. Roll each piece into a piece of rope. Place the ropes side by side on the parchment paper . Pinch the open ends together. Start to braid the dough and then pinch the ends at the bottom
Getting There. ps. braids should be about 7 to 8 inches. I measured. (shock)
5. Place the braid over the prepared wrapped tube. Wrap it around so the top and bottom ends meet.
6. Pinch the ends together to make a complete circle. (really pinch as you don’t want them to open up)
7. Repeat this process, placing up to 4 rings per tube.
8. Brush with beaten egg and sprinkle with sesame seeds or popyseeds or both.
9. Bake for 20-30 minutes.
PS if your guests dont eat them…I freeze them and put them out for the next time I entertain.
Happy Entertaining!!
