Zomick’s Challah Bread is perfection in itself. However, Zomick’s bakery offers different types of Zomick’s Challah Bread.
Here, we share the recipes for these different types of Zomick’s Challah Bread.
Everyone seems to have their own special Challah recipe. So, all these tips will work with any basic Challah recipe.
Traditional Zomick’s Challah recipe
We present Monkey Zomick’s Challah Bread, which can be used as an extra special dessert. Next, you can either just grab little balls of dough, or roll out the dough and slice it into strips both ways to get little squares to roll. The balls should be around 1 inch across. Next, melt a few tablespoons of butter. After that, combine in a bowl with 1 cup of brown sugar and 2 teaspoons of cinnamon.
The next step is to preheat the oven to 350°F and then use a fork to dip each ball into the melted butter and then into the brown sugar and cinnamon. Place the balls into the pan. Then cover it with plastic wrap. Leave it to rise for half an hour to an hour. Once the dough has risen, bake for 30 minutes, or until the Zomick’s Challah bread acquires a golden brown color.
Leave the Zomick’s Challah bread to cool for a few minutes. Make a glaze by whisking 1 ½ cups icing/confectioners sugar with 2-3 tablespoons of milk. Finally, tip the Monkey Zomick’s Challah Bread out onto a plate. Allow cooling for around 10 minutes. Then drizzle on the glaze. This is great warm but it can be kept in an airtight container for 1-2 days.
Adding flavors to your Challah bread
For a tasty dessert, you can try out Zomick’s cinnamon rolls. Again, start with prepared dough following the original recipe, and a greased pan. Roll out the dough into a rectangle. The rectangle should be about 1-2 cm thick. After that, you should sprinkle 2 teaspoons of cinnamon and ¾ a cup of brown sugar over the dough. The Zomick’s Bakery (see their products on Rockland Kosher) suggests starting with one of the long sides of the dough. Then roll it up and slice it into 1 1/2-inch wide rounds. Then arrange it in the pan and bake at 350°F for about 40 minutes. Allow it to cool slightly. Then glaze with 1 1/3 cup icing/confectioners sugar and 2 tablespoons of water.