I tried a new challah dough recipe, which was very good. I also tried a new shape for the crown challah, which can use some improvement, but I think I know what I’ll do next year and updated my recipe accordingly.
![Image](https://i.ibb.co/Yt9VMj0/6-B248-F99-0-FAA-4529-93-BF-2-C4115338-FE6.jpg)
To make the crown challah, start with a standard 5-strand braid shaped loaf.
![Image](https://i.ibb.co/8jr9xRq/A285-DDCB-D57-C-47-BB-B82-D-56-FDB7734-CA0.jpg)
Taking three smaller strands, make a small 3-strand braided loaf.
I find starting in the middle and then flipping the braid over to braid the other side turns out prettier.
![Image](https://i.ibb.co/dB6LjqQ/F6-C44-DAE-934-B-414-D-B0-CB-0-AF6-FF62-F9-E5.jpg)
Taper the ends of the mini loaf and even out the middle.
![Image](https://i.ibb.co/8jX2QQb/4550-FE01-7-DC6-4-E59-8-A77-5-EBD213-EAF5-A.jpg)
Keeping the mini loaf flat, roll it upon itself…
![Image](https://i.ibb.co/crXbV4f/FD35-C26-E-1-B0-B-441-D-8-C24-5-BB30-F8-CCFD2.jpg)
…to generate this pretty rosette.
![Image](https://i.ibb.co/DtkmYVw/9-ADD7-F28-4-D86-427-B-8-F28-C0-E18-AF8-DA7-C.jpg)
The rosette is supposed to go along the side of the 5-strand loaf in the middle and then curve the larger loaf around it…
![Image](https://i.ibb.co/Tcn68k0/1-F428-F90-CF2-C-40-E9-868-D-265-C28591423.jpg)
But I had extra dough, so I made two rosettes and wound up with an oval.
![Image](https://i.ibb.co/Fgj5RqP/26929-BBD-E825-4-DC1-9-FD9-A6-AAD92-DB84-F.jpg)
Allow to rise covered for 45 minutes.
![Image](https://i.ibb.co/LYLZhDk/251003-CD-AF20-4-B68-9-B88-9-C7885-A8-CBC5.jpg)
Brush with an egg wash and add desired toppings. Our household has folks who like toppings and others who don’t, so I made half with and without toppings.
![Image](https://i.ibb.co/ZJX0rf0/F15-ECFAF-041-F-440-E-8881-D71-D7482-F535.jpg)
Fresh out of the oven.
Next time I’m going to make two smaller loaves, and bake them in round foil pans, so they don’t spread as much.
![Image](https://i.ibb.co/J2XWxhq/FAF40-FEC-AB9-A-4385-BC6-D-E94888-E545-E6.jpg)
The Apple Honey Upside Down Cake fresh out of the oven.
![Image](https://i.ibb.co/6DT2SMf/4-F23-A8-FE-4-EF8-4579-8662-616-E5192-B960.jpg)
It is so pretty…
![Image](https://i.ibb.co/P93tQQf/9-A7-C4-B3-B-8773-4-C0-F-B152-E2042-EFC51-F9.jpg)
The cake calls for baking in a 9” round pan, but I prefer a taller cake so I made the full recipe and baked it in my 8”X3” round push pan, using the longer time of 70 minutes per the recipe. It came out lovely and tall with a tender crumb.
![Image](https://i.ibb.co/5kBX5t2/9379160-E-4-CA3-4876-A7-ED-AAF42-AF84929.jpg)
The recipe calls for serving warm with whipped cream and a drizzle of additional honey. I found a slightly warm slice without the additions to be just fine.
A question for those who experiment more with baking recipes than I do. The apple honey cake uses 3/4 of a cup of buttermilk, making it dairy by kosher standards. It uses butter as well. I have no problem with that, as I don’t keep kosher. However, most honey cake I had in the past is parve, so it could be served with either meat or dairy.
If someone wants to make the recipe, I don’t suggest changing it as it is wonderful as is. However, I’m finding I’m missing the bitterness of the coffee in the cake. Do you think I can reduce the buttermilk to a half a cup, and replace the quarter cup with cooled brewed espresso? Or would that change the flavor profile too much?