What do you get when you mix a ton of colorful rainbow sprinkles with challah dough? A funfetti challah with sprinkles that’s as delicious as it is beautiful, perfect for Pride Shabbat (or any Shabbat really!) and to keep the party going made even more delicious on Sunday when turned into French toast! When you slice into it, there’s a gorgeous watercolor effect that happens where the sprinkles melt into the dough. Don’t you just love sprinkles and the magic they create? Not to mention the smiles they bring!
I’d like to tell you I have a great story for why I added sprinkles to my challah like maybe my bubbie worked in a sprinkle factory, but I don’t. She did work in a bakery though. I was asked to make a video for a rainbow challah for Pride Shabbat, but it’s such a potchke (Yiddish meaning something that’s fussy). I suggested doing a demo for a funfetti challah with sprinkles instead. I knew most of the people viewing would be first time or novice bakers and I wanted them to have a successful experience they would feel proud of. Baking bread can be a little intimidating, and I didn’t want to overwhelm anyone.
That’s what inspired me to make this gorgeous watercolor challah for Pride and of course anytime you want to put a smile on someones face. It’s a fun and colorful way to grace your table. Fyi, the sprinkles I use are from Sweetapolita.com. They are crisp and crunchy, not waxy like store bought. Full disclosure, I’m a sprinkle snob! More about that later, in the meantime – Enjoy!
ingredients
1 cup warm water
2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
¼ vegetable oil (I use extra light olive oil)
2 extra-large eggs* plus 1 additional egg yolk (large will be fine too)
2 teaspoons vanilla extract
4 to 4 ½ cups all-purpose flour
3/8 cup rainbow sprinkles plus more for sprinkling on top
1 tablespoon fine kosher salt
egg wash
1 egg, splash of water, pinch of salt and pinch of sugar beaten together.
directions:
In a large mixing bowl (or bowl of a stand mixer with the paddle attachment) add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles. If your yeast doesn’t bloom (bubble), it is not fresh and your bread won’t rise. Start again if this happens.
Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition. After the addition of 3 ½ cups, add in the sprinkles. Then continue to add flour until the dough comes away from the sides and is no longer sticky. That’s when you know it has enough flour.
I mix the dough by hand and then when it’s time to knead it, I knead it right in the same bowl. That’s the way I learned and it keeps the mess down. Knead the dough for 5 minutes or until the dough springs back when touched.
Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.
Punch down the dough to get the air bubbles out and divide into 2 pieces. Divide each piece into 3 pieces (you will have 6 pieces total) roll each piece into a snake-like shape. Braid 3 strands together to make one loaf and place on a sheet pan lined with parchment paper. Brush each challah with egg wash and let rise for 1 hour in a warm place.
30 minutes before ready to bake, set oven rack to the center of the oven and preheat to 350 degrees. Before placing in the oven, brush with egg wash again and sprinkle the top with rainbow sprinkles.
Bake at 350 for 20 to 25 minutes or until light golden brown. It’s done when golden brown and sounds hollow when you tap on the bottom. You can also use a cake tester or bamboo stick to check for doneness.
*I always bake with extra-large eggs. My mother did and I find I get great results. Ina Garten, the Barefoot Contessa, does as well and if it’s okay with Ina, it’s okay for me! If you only have large eggs, that will be just fine. Your recipe may take a bit less flour.
