This traditional jewish bread is just a wonder for accompanying a family meal. Since I came back to Portugal, I never laid my eyes on Challah again, and I just missed it too much not to give it a go.
This dough is very similar to a french Brioche, or even the portuguese Pão de Leite, with the exception of its final step of preparation (that would be the braid). I found this recipe at www.foodgawker.com, one of my favorite recipe finders. There are tons of recipes, but the base method is the same for all of them. I actually thought that my Challah could’ve been slightly more eggy and sweet, just the way I remember it from Mamma’s house. But for the first time making this bread, it turned out quite smooth! Yummie!
This is certainly a different approach to my usual productions! This recipe is Summer in a bowl. Delightful, with a gentle taste of orange blossom water and the smoothness of the cooked milk and crushed pistachios. Not too sweet, and perfect to close a hearty dinner. I loved making this dessert. It only reminds me of a cool scented air, breezing through a middle eastern evening, full of intensity and delicacy (what a contrast heh!). I introduce the “zen” dessert: