Pinata and Bourbon Chicken Challah
**Article: A Unique Chicken-Filled Challah Recipe by Mandy Silverman**
---
**Introduction**
In a heartwarming video from the kosher.com kitchen, Mandy Silverman shares her expertise in creating stunning and delicious challahs. Known for her creativity, Mandy first connected with the host through Instagram about six years ago. Their initial interaction led to the creation of a coconut curry challah, which started a long-standing friendship and collaboration. Now, Mandy reveals a unique recipe that combines tender pulled chicken with a bourbon-honey glaze, stuffed inside a golden braided challah.
---
**Ingredients for Chicken-Marinated Challah**
- **Chicken:**
- 1 pound boneless, skinless chicken breasts
- **Marinade/Sauce:**
- 1 cup ketchup
- 1/2 medium onion, diced
- 3 cloves garlic, crushed
- 1-2 tablespoons honey
- Pinch of brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon tomato paste
- 1/4 cup bourbon
- **Challah Dough:**
- 1.5 pounds challah dough (divided into three equal pieces)
- **Seasoning for Chicken:**
- Salt, pepper, garlic powder (or seasoned salt)
- **Egg Wash:**
- 2 large eggs
- Water (optional)
---
**Step-by-Step Guide to Making the Chicken-Filled Challah**
1. **Prepare the Chicken:**
- Season the chicken breasts with a blend of salt, pepper, and garlic powder on both sides.
- Heat a pan and cook the chicken until golden brown, ensuring it is well-seasoned.
2. **Create the Glaze:**
- In a bowl, mix together ketchup, diced onion, crushed garlic, honey, brown sugar, Worcestershire sauce, tomato paste, and bourbon.
- Pour this glaze over the cooked chicken, allowing it to marinate while you prepare the dough.
3. **Prepare the Challah Dough:**
- Roll each piece of dough into a long strand, approximately 4-5 inches wide. Be gentle with the flour to avoid making the dough too dense.
- Use a knife or apple corer to cut small circles at one end of each dough strand for sealing.
4. **Stuff and Shape the Challah:**
- Remove excess liquid from the marinated chicken using tongs, ensuring the glaze remains on the chicken.
- Stuff each prepared dough strand with the chicken mixture, leaving a border around the edges to seal.
- Carefully braid each filled strand, starting from the middle to avoid a fishtail shape. Pinch and tuck the ends securely.
5. **Bake the Challah:**
- Place the braided challah on a parchment-lined baking sheet or in a loaf pan.
- Allow the dough to rise for about 20-30 minutes before baking.
- Preheat the oven to 350°F (175°C) and bake the stuffed challah for 40-45 minutes, ensuring it is fully cooked.
6. **Post-Bake Touches:**
- After baking, let the challah cool slightly. For an extra touch of sweetness and color, create a small hollow in the cooled challah and fill it with colorful sprinkles or candies using a knife or apple corer.
---
**Additional Tips and Insights**
- **Flour Use:** Be cautious not to over-flour the dough, as excessive flour can make the bread heavy. A light touch ensures a lighter texture.
- **Gluten Handling:** When rolling out the dough, remember that gluten can cause the dough to snap back. Rolling with love (and patience) helps achieve the desired shape.
- **Avoiding Splits:** Richer doughs with more ingredients like oil and eggs may split during baking. This is often due to the heaviness of the filling rather than a flaw in technique.
- **Egg Wash Technique:** Apply egg wash gently from the outside in to avoid glooping and ensure even coloring.
---
**Final Thoughts**
This unique recipe by Mandy Silverman combines the comfort of pulled chicken with the elegance of a stuffed challah, creating a dish that is both visually stunning and delicious. The process, while detailed, offers opportunities for creativity and customization. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises to impress your family and friends with its delightful flavor and presentation.
For more exciting recipes and baking tips, visit kosher.com. Happy cooking!
"WEBVTTKind: captionsLanguage: enthank you man delicious is in the house Mandy Silverman is right here in the kosher.com kitchen Mandy and I met through Instagram about six years ago you reached out and you said hi can I send you a color and I'm like yeah so I didn't really know like Instagram was kind of like it was before Instagram stories and as a coconut curry Challa because you've commented that you like you're like I love curry I'm like oh great and I'm like I'll send you one and I feel like I sent you something else too because the package has a long time ago I remember talking to you on the phone it's got to be at least six years ago and I'm like this is the craziest weirdest most delicious beautiful color I've ever seen some words used to describe me as well so it's wonderful oh they all bounce so um I knew that I always wanted to have Mandy on the show and Mandy lives out a little bit out of town where are you I'm in Sharon Massachusetts which is right in between Boston and Providence so it's like equidistant okay and she made the big trip down here to the kosher.com kitchen so I'm really excited about it she really makes Incredible color stuffed with all kinds of crazy things what is the weirdest color that you've made oh there's so many um I did like an Italian cookie call you know with a rainbow cookie with the marzipan flavored Halo dough layered with raspberry jam and coated like wrapped around in a chocolate dough Hall and that was so cool because when you sliced it open there's like all like there's like the green yellow pink all the way it was so cool that one was really fun because it looked like as crazy as it actually was I do a fried pickle challah that people are like crazy about this is inspired for a Purim theme yes that's right because it has alcohol in it and joy which I think are two things I think of when I think of French mostly alcohol and and the and the alcohol does get cooked down yeah you can definitely share with your family and it's um wonderful because it does leave a nice flavor because I didn't know that for a very long time because like what's the point of cooking with alcohol if the alcohol Cooks out really it leaves the flavors the flavor and it makes it nice and you can eat color and drive okay so what is our first step to this beautiful so we're going to do um it's a like a pulled chicken made in like a honey bourbon like marinade you cook it in honey bourbon sauce and then you let it sit for a little bit in that so it all absorbs the flavor and then you bake it in the challah and it's magic it is but the first thing it's amazing this is going to be you're going to be so excited this my I don't think we've done a halak recipe on sunny side up so well let's do some calories okay I'm excited okay we're gonna make a color Jimmy this it should be this is going to be you're going to be so happy at the end okay so let me start with around a pound of chicken breast so um this is where we have boneless skinless is where it's at okay and then I um cook it in like cooking that little pan over there but you want to season it first I love um seasoned salt and garlic as like a base seasoning but you can just use regular salt and pepper and garlic powder if you'd like okay so gloves on okay so in here in there and then um excellent now you're going to take one hand you're gonna have your gloved hand and then your seasoning hand okay your seasoning hand is going to sprinkle with your seasoning hand just uncoat it on top um salt pepper garlic powder again seasoned salt I really recommend I can't get enough of it but I know that not everyone is all about it and then now great that's good you did a nice covering and now use your gloved hand to flip it over yeah and then we'll cover both sides all right I'd like to think that that was probably one of the more challenging parts of this part of the recipe because flipping the chicken is challenging but really that's it because then we're going to make a sauce that's delicious and pour it over and you're done with it so in this bowl we have all this mishimashi of ingredients but it's a ketchup base which I'm like I don't know like some people are like very anti-ketchup but this I know I know I love it but I so they like to go like barbecue I don't always like barbecue I think it takes away too much of like it just becomes the flavor so this way you can have the like that bourbon unique bourbon shine through and we have a healthy amount of onion and garlic in there too so make it just a super flavorful chicken because you don't want to stuff a challah with something that is less than delicious everything has to be delicious it's made delicious yes it's in the name all right so we'll start with like a cup of juice and everything goes in it's a cup of ketchup a ketchup and this is a half of an onion like a medium onion diced okay and garlic three cloves of garlic crushed right and then um what is this let's see so there's one to two tablespoons of honey which is green that's your sweetener and then also I also do a little bit of a dark brown sugar or like brown sugar sometimes too because you want to have a balance of all the different flavors yes and then this is the Worcestershire sauce yes Worcestershire sauce make sure it has the carrot and they're not fish kind not the fish not the fish one and then a little teaspoon or so of tomato paste tomato paste it's sunny side up all the guests have got to say tomato I am so down with that tomorrow you're from like Massachusetts don't you always say same like Boston yard I'm from Missouri dogs have very hard A's so it's okay you've got a whole different accent you live in Massachusetts and you're from St Louis yeah okay it's all very confusing but I'm getting the hang of it I do not understand the accent sometimes but I'm getting better for 16 years almost good all right now we've saved the best for last this is around a quarter cup of bourbon it goes in here go straight in get the leaves Coming For You smells delicious right and it's around a quarter cup you can put a little bit more if you're feeling generous or a little less if you want to drink the rest and then mishimashi it all up okay and then you're gonna pour it right on top of your chicken nada now take a second it's always worth it to take a second for me and just make sure the sauce goes underneath the chicken too love it okay delicious so good you could actually just eat the chicken yeah oh it's delicious it's delicious on buns as is and then it's going to bake at 350 for around an hour and a half okay we're gonna cook put in the oven hour and a half all right here we go all right what's the next step well once that chicken is done we're gonna eat that's what we have to focus on right so it's taken out of the oven you pull it you can use they come you can get like meat claws or you can use um two forks to shred it I sometimes like to put gloves on and just use my hands yeah I'm kind of the glove geologist it's really it's the easiest way that's what this is and then you let it sit in like in the sauce for um while you're making your collago so it marinates in the extra it's a little bit even another round of flavor it really it does it makes a big difference all right so that's what this is and now we have our challah dough it's around a pound and a half divide it into three pieces and we have to roll all three of these out so we have a place to put the chicken what do we need a rolling piece need a rolling pin yes and then a little bit of flour I don't like to use too much flour because flour is one of those things that you think for challah oh you know flour is great it's going to help me form it the flour is the number one enemy of how of colors yeah because too much flour makes it heavy and dense and that's when people send me message but just a gentle and then we can just pop each one of these on okay all right then we'll have to roll these out flat so ideally what you're going to want to do is we're going to roll this um to trying to get it to around four or five inches wide wow yeah so this is a little on the longer side but um you really have to just any tricks about this yes those have such a hard time that is an excellent question because what happens when you use flour or bread flour in particular is the gluten and the gluten is what keeps your dough together and makes that nice consistency but it's also you're going to be mad at the gluten when you go to roll it because it's going to pop right back together so sometimes you have to really just put a lot of love into rolling it which is completely normal that people don't know how much love and by love I mean power you have to put in but so you get used to that feeling but also sometimes if you take your hands and you just give yourself a little stretchy stretch like that down your braid helps it helps it like it gives it a head start all right and then you can begin to a little easier so then you just roll each piece all right now for each strand what you'll do is you will take the chicken that's been marinated and this is the most important you don't see all the delicious yumminess that you just cooked it in you don't want that liquid to go into the braid because if the liquid goes into the braid it's it's going to make a hot mess it's not going to seal and the texture inside will be off so if you're able to um separate the chicken from the gravy either just drain it regular or I like these little tongs that was a great idea just put it right down the middle all right like around one third of it the wider you get your grade the more chicken you can stuff inside all right but the most important thing is you leave a little border around so cool like they're putting chicken inside a challah bread I know it's very cute for pouring this is so fun and then you take the ends of your challah chicken smells amazing all right here we go and she pinch all the way down I'm gonna all right from this side awesome teamwork Vinci pinch then she pinch pinch awesome so what you would do ideally is you would do this for all three pieces then braid it and then rise it all right foreign we're just going to braid it regular I honestly prefer to bring mine from the middle which way do you usually braid starting at the top all right when you start from the top or the bottom you end up sort of ending up with a fishtail like that's what color looks a bit like fat than thin so what I like when I found avoids that is starting it's starting from the middle okay all right so just remember every strand wants a turn to be in the middle all right so this is the center's fan he's all happy but these guys want their turn also so because we're working on the bottom of the braid and we're going to have our strand to take his turn go on the bottom all right so here we go one and now look he's the middle he's like wait what's a churn all right underneath bottom and then you do that back and forth all the way until you can't go any farther and then you Pinchy pinch and tuck it at the end okay all right and the same thing is for the time you're doing it in reverse or what you think how I told myself to do it is that because we're working on the top of the challah to take the turn to be the middle strand or the Strand is going to go on top all right foreign that's a delight okay so now we're gonna now this one in theory we would put it on um either it can bake in a loaf pan or on a parchment lined cookie sheet I'm gonna have to do most of mine I like the parchment line cookie sheet however this is just um if you might have had some issues stuffing oftentimes for beginners they like overdo it or they didn't roll their strands wide enough always if it looks like it's too messy to stay together you can bake it in a loaf pan because it always it keeps everything in so that's your like little cheat if you need um if you need notice at your holidays on the boat on the board or the way you want them yeah and then that's it now this is going to rise um for like another 20 minutes or so to do a second Rise and then it's um Betty how important is that second rice that's an excellent question different recipes have different levels of importance I'm Theory my recipes should have a second Rise but I'm always running late before showers yeah like by the time I finish brushing there I guess then it's not as important as the first rise I think but I think a little in some second Rise of recipes they have like an hour second Rise mine's 20 to 30 minutes right so usually like if you by the time you preheat the oven whatever it's been enough time so but then that's what I would do but it's not the worst if you don't okay I won't tell anyone so you would cover it up I just leave it on my counter the nap okay they'll take a little rusty rest and that's it and then 20 to 30 minutes later it's going to be time for egg wash Mania take it up 30 minutes later it's amazing all right so for egg wash people there's varying opinions on this as well note that the egg yolk is what's giving your challah the color yeah that's why um people are like oh I want to use just the egg yolk because I want my salad to be the most golden or the most Brown the issue is that the egg yolk itself is it's too powerful right if you just used an egg yolk on your challah it would turn brown and it would look done before it was actually done okay all right so the rules when you use an egg yolk you want to either just use the egg yolk in like a teaspoon and a half of water or just use the whole link and that's the fastest and you really just want to go ahead and whisk it all up make sure you get that egg yolk all mixed in because that's what's giving the color is there a tip you can tell sometimes the challah splits I actually causes that all right so this is my theory because I have a friend who's color always splits seems so do I no actually it's one of the most common questions that I get asked and um who always wanted to ask you no it's and I honestly I had no idea that it was even an issue because to me I mean some there's some kinds of splits that are because the dough is too dry or because the you might have needed a longer rise or something like that but oftentimes the photos that people send me asking what's wrong is that usually your challah doesn't stay in the exact like tight braid that you created it like rose and then they split apart right because it as it Rose and people are they if you Google it actually there's a million different answers it's like oh it's because you didn't rise enough your oven's temperature is just too hot so what and that and when you Google it and you find that many different answers it's it's Google's way of telling you that they don't know the answer so my theory is that recipes because I've seen this recipes that are less Rich less sweet less oily they're those types of doughs tend to behave better right so they you'll bake them they'll stay in those beautiful pattern turns and they won't budge collars that are a little like my recipe has like four egg yolks and you know an oil and then it has the stuff in it so that sometimes is gonna get a little crazy when you bake it in the oven and it might split a little bit like that and I think it's just because of what's inside the dough so it'll taste better I think to have the richer doughs like that but sometimes your dough is not going to stay perfectly okay all right I think we have a bit of an answer guys the closest you're gonna get today okay so and then we have our egg wash with a paintbrush with a paintbrush this is I think it's clever all right and then I always say to do your egg wash from the outside in because you don't want it to gloop in the little I never even thought about a direction I just go it's very therapeutic you can put toppings on that if you want and then this is going to cook at 350 for around um 45 it's a longer a bake because there's chicken inside so the chicken is cool the chicken is cooked but it's heavier the dough is heavier so usually I'd say check it at 40 minutes because you everyone's oven is a little different it depends actually if you didn't get so much chicken in there because this is your first time doing a stuffed it'll take less time if you were really just you were mad talented and you got the whole all the chicken inside it'll take a little bit longer because it's more chicken more time that makes sense okay all right so this goes into the oven it goes into the oven so our chicken color is done we're letting that cool now we're gonna make another color but this is the color that you mess around with after it's baked so this is a regular this is just a plain regular nothing nothing no mandylicious craziness inside look just the love I put you know you know okay but other than that no you're amazing Doris there we go excellent fabulous right what you're going to want to do is that the rule is you can be any plain color I think it's easier if it's in a loaf pan because what we're going to end up doing is we're going to fill it with all these sprinkles and candies because one of the things that I really wanted to do when I learned how to stuff a challah and create challahs was I wanted to slice it and have rainbow sprinkles fall out right cool that's what we want to do for the other hallway you will flatten the strands and you pour in Rainbow Springs it's fine it'll seal up real nice you'll do a great job but you forget that it bakes so whatever it actually melts into Brown so you cut open you're like I'm gonna have all this all these no no it's a sad it's a sad realization yeah it would just be breath you want the color and the sprinkles though I realized that you could not cook it so we'll do it after it Cooks all right so you take one end of your Hull and you can use a small knife or an apple core and you're going to cut a small little circle so this wouldn't be a legend no this is just a fun okay this is a surprise your guest color okay or your kids well the first time I did it it was great all right so here we're going to cut a small circle I'm gonna let you be the surgeon oh yeah I usually use a apple core to get a perfectly round that's the most important piece so keep this don't accidentally eat this put that aside over here that's the golden piece because what's going to happen is now we're going to go in here and scrape out the challah and take it out so we can fill it with candy oh my God this is amazing all right so I have limited tools here so a kebab stick works well um Chopstick works well like I used an iced teaspoon once so we're gonna but we're gonna try using the end of this long spoon to see how much Hollow we can get out from this wheel we pull it out we pull it out all right next next so this is the fun part you want little candies you don't want big candies because they won't fall out nicely so I like to put mine in a little pory cup so this is like sprinkles and colorful lentils and you need chocolate chips and you just put them in however many you can get as close to a cup as like possible but whatever you do you do and you just put them in the little hole you think of all these by yourself I do you dream color sometimes but you look at the sweetest trees what's their savings actually you get approached Fortune schnitzel all right do you guys see that this is how that can leave it now I need to put this down yep exactly that's exactly what it is you put the piece back and then shhh let's put it on your table no one will know would you like to cut it okay all right okay here we go you ready and then break it open there you go and it will fall out look at that happy part of everyone that is really neat I love that that's so fun Isn't that cool super cool okay so let's cut into our ouch that's next this is now the um bourbon chicken slice it in this is like a meal all in one go ahead slice it up sandwich it is like a sandwich all right now let's see what it looks okay here we go amazing look at that okay should we can I yeah a little yeah definitely want to eat a little we ate uh bracha's off camera all right this is insane right yes deliciously insane man deliciously insane yeah so yes I think we should coin that as a term it isn't manilitiously insane approved so it's good right and then you can make a fun dipping sauce like a barbecue sauce or something with a little bourbon if you want to you could do this for Bob like if you're having a barbecue when somebody could put this out like a bread station this is really it's good right delicious yeah it's also good with like you know part of ranch that's also a really good accompaniment to this one all right let's take a look at this I'm going to try a little bit of the ah I'm gonna try a little bit of this one too with all the sprinkles oh my God this is so good I feel like a kid and you straight out when I was growing up we would eat something called fairy bread which is bread butter and sprinkles uh that is my childhood excellent thank you for a trip to our Memory Lane okay man deliciousness this was delicious more girls we had a great time today I hope people put this on there Purim sort of fantastic and for more great recipes like this go to kosher.com stop how do they start laughs she's getting serious now all rightthank you man delicious is in the house Mandy Silverman is right here in the kosher.com kitchen Mandy and I met through Instagram about six years ago you reached out and you said hi can I send you a color and I'm like yeah so I didn't really know like Instagram was kind of like it was before Instagram stories and as a coconut curry Challa because you've commented that you like you're like I love curry I'm like oh great and I'm like I'll send you one and I feel like I sent you something else too because the package has a long time ago I remember talking to you on the phone it's got to be at least six years ago and I'm like this is the craziest weirdest most delicious beautiful color I've ever seen some words used to describe me as well so it's wonderful oh they all bounce so um I knew that I always wanted to have Mandy on the show and Mandy lives out a little bit out of town where are you I'm in Sharon Massachusetts which is right in between Boston and Providence so it's like equidistant okay and she made the big trip down here to the kosher.com kitchen so I'm really excited about it she really makes Incredible color stuffed with all kinds of crazy things what is the weirdest color that you've made oh there's so many um I did like an Italian cookie call you know with a rainbow cookie with the marzipan flavored Halo dough layered with raspberry jam and coated like wrapped around in a chocolate dough Hall and that was so cool because when you sliced it open there's like all like there's like the green yellow pink all the way it was so cool that one was really fun because it looked like as crazy as it actually was I do a fried pickle challah that people are like crazy about this is inspired for a Purim theme yes that's right because it has alcohol in it and joy which I think are two things I think of when I think of French mostly alcohol and and the and the alcohol does get cooked down yeah you can definitely share with your family and it's um wonderful because it does leave a nice flavor because I didn't know that for a very long time because like what's the point of cooking with alcohol if the alcohol Cooks out really it leaves the flavors the flavor and it makes it nice and you can eat color and drive okay so what is our first step to this beautiful so we're going to do um it's a like a pulled chicken made in like a honey bourbon like marinade you cook it in honey bourbon sauce and then you let it sit for a little bit in that so it all absorbs the flavor and then you bake it in the challah and it's magic it is but the first thing it's amazing this is going to be you're going to be so excited this my I don't think we've done a halak recipe on sunny side up so well let's do some calories okay I'm excited okay we're gonna make a color Jimmy this it should be this is going to be you're going to be so happy at the end okay so let me start with around a pound of chicken breast so um this is where we have boneless skinless is where it's at okay and then I um cook it in like cooking that little pan over there but you want to season it first I love um seasoned salt and garlic as like a base seasoning but you can just use regular salt and pepper and garlic powder if you'd like okay so gloves on okay so in here in there and then um excellent now you're going to take one hand you're gonna have your gloved hand and then your seasoning hand okay your seasoning hand is going to sprinkle with your seasoning hand just uncoat it on top um salt pepper garlic powder again seasoned salt I really recommend I can't get enough of it but I know that not everyone is all about it and then now great that's good you did a nice covering and now use your gloved hand to flip it over yeah and then we'll cover both sides all right I'd like to think that that was probably one of the more challenging parts of this part of the recipe because flipping the chicken is challenging but really that's it because then we're going to make a sauce that's delicious and pour it over and you're done with it so in this bowl we have all this mishimashi of ingredients but it's a ketchup base which I'm like I don't know like some people are like very anti-ketchup but this I know I know I love it but I so they like to go like barbecue I don't always like barbecue I think it takes away too much of like it just becomes the flavor so this way you can have the like that bourbon unique bourbon shine through and we have a healthy amount of onion and garlic in there too so make it just a super flavorful chicken because you don't want to stuff a challah with something that is less than delicious everything has to be delicious it's made delicious yes it's in the name all right so we'll start with like a cup of juice and everything goes in it's a cup of ketchup a ketchup and this is a half of an onion like a medium onion diced okay and garlic three cloves of garlic crushed right and then um what is this let's see so there's one to two tablespoons of honey which is green that's your sweetener and then also I also do a little bit of a dark brown sugar or like brown sugar sometimes too because you want to have a balance of all the different flavors yes and then this is the Worcestershire sauce yes Worcestershire sauce make sure it has the carrot and they're not fish kind not the fish not the fish one and then a little teaspoon or so of tomato paste tomato paste it's sunny side up all the guests have got to say tomato I am so down with that tomorrow you're from like Massachusetts don't you always say same like Boston yard I'm from Missouri dogs have very hard A's so it's okay you've got a whole different accent you live in Massachusetts and you're from St Louis yeah okay it's all very confusing but I'm getting the hang of it I do not understand the accent sometimes but I'm getting better for 16 years almost good all right now we've saved the best for last this is around a quarter cup of bourbon it goes in here go straight in get the leaves Coming For You smells delicious right and it's around a quarter cup you can put a little bit more if you're feeling generous or a little less if you want to drink the rest and then mishimashi it all up okay and then you're gonna pour it right on top of your chicken nada now take a second it's always worth it to take a second for me and just make sure the sauce goes underneath the chicken too love it okay delicious so good you could actually just eat the chicken yeah oh it's delicious it's delicious on buns as is and then it's going to bake at 350 for around an hour and a half okay we're gonna cook put in the oven hour and a half all right here we go all right what's the next step well once that chicken is done we're gonna eat that's what we have to focus on right so it's taken out of the oven you pull it you can use they come you can get like meat claws or you can use um two forks to shred it I sometimes like to put gloves on and just use my hands yeah I'm kind of the glove geologist it's really it's the easiest way that's what this is and then you let it sit in like in the sauce for um while you're making your collago so it marinates in the extra it's a little bit even another round of flavor it really it does it makes a big difference all right so that's what this is and now we have our challah dough it's around a pound and a half divide it into three pieces and we have to roll all three of these out so we have a place to put the chicken what do we need a rolling piece need a rolling pin yes and then a little bit of flour I don't like to use too much flour because flour is one of those things that you think for challah oh you know flour is great it's going to help me form it the flour is the number one enemy of how of colors yeah because too much flour makes it heavy and dense and that's when people send me message but just a gentle and then we can just pop each one of these on okay all right then we'll have to roll these out flat so ideally what you're going to want to do is we're going to roll this um to trying to get it to around four or five inches wide wow yeah so this is a little on the longer side but um you really have to just any tricks about this yes those have such a hard time that is an excellent question because what happens when you use flour or bread flour in particular is the gluten and the gluten is what keeps your dough together and makes that nice consistency but it's also you're going to be mad at the gluten when you go to roll it because it's going to pop right back together so sometimes you have to really just put a lot of love into rolling it which is completely normal that people don't know how much love and by love I mean power you have to put in but so you get used to that feeling but also sometimes if you take your hands and you just give yourself a little stretchy stretch like that down your braid helps it helps it like it gives it a head start all right and then you can begin to a little easier so then you just roll each piece all right now for each strand what you'll do is you will take the chicken that's been marinated and this is the most important you don't see all the delicious yumminess that you just cooked it in you don't want that liquid to go into the braid because if the liquid goes into the braid it's it's going to make a hot mess it's not going to seal and the texture inside will be off so if you're able to um separate the chicken from the gravy either just drain it regular or I like these little tongs that was a great idea just put it right down the middle all right like around one third of it the wider you get your grade the more chicken you can stuff inside all right but the most important thing is you leave a little border around so cool like they're putting chicken inside a challah bread I know it's very cute for pouring this is so fun and then you take the ends of your challah chicken smells amazing all right here we go and she pinch all the way down I'm gonna all right from this side awesome teamwork Vinci pinch then she pinch pinch awesome so what you would do ideally is you would do this for all three pieces then braid it and then rise it all right foreign we're just going to braid it regular I honestly prefer to bring mine from the middle which way do you usually braid starting at the top all right when you start from the top or the bottom you end up sort of ending up with a fishtail like that's what color looks a bit like fat than thin so what I like when I found avoids that is starting it's starting from the middle okay all right so just remember every strand wants a turn to be in the middle all right so this is the center's fan he's all happy but these guys want their turn also so because we're working on the bottom of the braid and we're going to have our strand to take his turn go on the bottom all right so here we go one and now look he's the middle he's like wait what's a churn all right underneath bottom and then you do that back and forth all the way until you can't go any farther and then you Pinchy pinch and tuck it at the end okay all right and the same thing is for the time you're doing it in reverse or what you think how I told myself to do it is that because we're working on the top of the challah to take the turn to be the middle strand or the Strand is going to go on top all right foreign that's a delight okay so now we're gonna now this one in theory we would put it on um either it can bake in a loaf pan or on a parchment lined cookie sheet I'm gonna have to do most of mine I like the parchment line cookie sheet however this is just um if you might have had some issues stuffing oftentimes for beginners they like overdo it or they didn't roll their strands wide enough always if it looks like it's too messy to stay together you can bake it in a loaf pan because it always it keeps everything in so that's your like little cheat if you need um if you need notice at your holidays on the boat on the board or the way you want them yeah and then that's it now this is going to rise um for like another 20 minutes or so to do a second Rise and then it's um Betty how important is that second rice that's an excellent question different recipes have different levels of importance I'm Theory my recipes should have a second Rise but I'm always running late before showers yeah like by the time I finish brushing there I guess then it's not as important as the first rise I think but I think a little in some second Rise of recipes they have like an hour second Rise mine's 20 to 30 minutes right so usually like if you by the time you preheat the oven whatever it's been enough time so but then that's what I would do but it's not the worst if you don't okay I won't tell anyone so you would cover it up I just leave it on my counter the nap okay they'll take a little rusty rest and that's it and then 20 to 30 minutes later it's going to be time for egg wash Mania take it up 30 minutes later it's amazing all right so for egg wash people there's varying opinions on this as well note that the egg yolk is what's giving your challah the color yeah that's why um people are like oh I want to use just the egg yolk because I want my salad to be the most golden or the most Brown the issue is that the egg yolk itself is it's too powerful right if you just used an egg yolk on your challah it would turn brown and it would look done before it was actually done okay all right so the rules when you use an egg yolk you want to either just use the egg yolk in like a teaspoon and a half of water or just use the whole link and that's the fastest and you really just want to go ahead and whisk it all up make sure you get that egg yolk all mixed in because that's what's giving the color is there a tip you can tell sometimes the challah splits I actually causes that all right so this is my theory because I have a friend who's color always splits seems so do I no actually it's one of the most common questions that I get asked and um who always wanted to ask you no it's and I honestly I had no idea that it was even an issue because to me I mean some there's some kinds of splits that are because the dough is too dry or because the you might have needed a longer rise or something like that but oftentimes the photos that people send me asking what's wrong is that usually your challah doesn't stay in the exact like tight braid that you created it like rose and then they split apart right because it as it Rose and people are they if you Google it actually there's a million different answers it's like oh it's because you didn't rise enough your oven's temperature is just too hot so what and that and when you Google it and you find that many different answers it's it's Google's way of telling you that they don't know the answer so my theory is that recipes because I've seen this recipes that are less Rich less sweet less oily they're those types of doughs tend to behave better right so they you'll bake them they'll stay in those beautiful pattern turns and they won't budge collars that are a little like my recipe has like four egg yolks and you know an oil and then it has the stuff in it so that sometimes is gonna get a little crazy when you bake it in the oven and it might split a little bit like that and I think it's just because of what's inside the dough so it'll taste better I think to have the richer doughs like that but sometimes your dough is not going to stay perfectly okay all right I think we have a bit of an answer guys the closest you're gonna get today okay so and then we have our egg wash with a paintbrush with a paintbrush this is I think it's clever all right and then I always say to do your egg wash from the outside in because you don't want it to gloop in the little I never even thought about a direction I just go it's very therapeutic you can put toppings on that if you want and then this is going to cook at 350 for around um 45 it's a longer a bake because there's chicken inside so the chicken is cool the chicken is cooked but it's heavier the dough is heavier so usually I'd say check it at 40 minutes because you everyone's oven is a little different it depends actually if you didn't get so much chicken in there because this is your first time doing a stuffed it'll take less time if you were really just you were mad talented and you got the whole all the chicken inside it'll take a little bit longer because it's more chicken more time that makes sense okay all right so this goes into the oven it goes into the oven so our chicken color is done we're letting that cool now we're gonna make another color but this is the color that you mess around with after it's baked so this is a regular this is just a plain regular nothing nothing no mandylicious craziness inside look just the love I put you know you know okay but other than that no you're amazing Doris there we go excellent fabulous right what you're going to want to do is that the rule is you can be any plain color I think it's easier if it's in a loaf pan because what we're going to end up doing is we're going to fill it with all these sprinkles and candies because one of the things that I really wanted to do when I learned how to stuff a challah and create challahs was I wanted to slice it and have rainbow sprinkles fall out right cool that's what we want to do for the other hallway you will flatten the strands and you pour in Rainbow Springs it's fine it'll seal up real nice you'll do a great job but you forget that it bakes so whatever it actually melts into Brown so you cut open you're like I'm gonna have all this all these no no it's a sad it's a sad realization yeah it would just be breath you want the color and the sprinkles though I realized that you could not cook it so we'll do it after it Cooks all right so you take one end of your Hull and you can use a small knife or an apple core and you're going to cut a small little circle so this wouldn't be a legend no this is just a fun okay this is a surprise your guest color okay or your kids well the first time I did it it was great all right so here we're going to cut a small circle I'm gonna let you be the surgeon oh yeah I usually use a apple core to get a perfectly round that's the most important piece so keep this don't accidentally eat this put that aside over here that's the golden piece because what's going to happen is now we're going to go in here and scrape out the challah and take it out so we can fill it with candy oh my God this is amazing all right so I have limited tools here so a kebab stick works well um Chopstick works well like I used an iced teaspoon once so we're gonna but we're gonna try using the end of this long spoon to see how much Hollow we can get out from this wheel we pull it out we pull it out all right next next so this is the fun part you want little candies you don't want big candies because they won't fall out nicely so I like to put mine in a little pory cup so this is like sprinkles and colorful lentils and you need chocolate chips and you just put them in however many you can get as close to a cup as like possible but whatever you do you do and you just put them in the little hole you think of all these by yourself I do you dream color sometimes but you look at the sweetest trees what's their savings actually you get approached Fortune schnitzel all right do you guys see that this is how that can leave it now I need to put this down yep exactly that's exactly what it is you put the piece back and then shhh let's put it on your table no one will know would you like to cut it okay all right okay here we go you ready and then break it open there you go and it will fall out look at that happy part of everyone that is really neat I love that that's so fun Isn't that cool super cool okay so let's cut into our ouch that's next this is now the um bourbon chicken slice it in this is like a meal all in one go ahead slice it up sandwich it is like a sandwich all right now let's see what it looks okay here we go amazing look at that okay should we can I yeah a little yeah definitely want to eat a little we ate uh bracha's off camera all right this is insane right yes deliciously insane man deliciously insane yeah so yes I think we should coin that as a term it isn't manilitiously insane approved so it's good right and then you can make a fun dipping sauce like a barbecue sauce or something with a little bourbon if you want to you could do this for Bob like if you're having a barbecue when somebody could put this out like a bread station this is really it's good right delicious yeah it's also good with like you know part of ranch that's also a really good accompaniment to this one all right let's take a look at this I'm going to try a little bit of the ah I'm gonna try a little bit of this one too with all the sprinkles oh my God this is so good I feel like a kid and you straight out when I was growing up we would eat something called fairy bread which is bread butter and sprinkles uh that is my childhood excellent thank you for a trip to our Memory Lane okay man deliciousness this was delicious more girls we had a great time today I hope people put this on there Purim sort of fantastic and for more great recipes like this go to kosher.com stop how do they start laughs she's getting serious now all right\n"