Like many women, I like making challah every week. However, we rarely eat all of the challah over Shabbos, so I
- 1/2 cup (1 stick) melted margarine -
- 1 cup brown sugar -
- 2 tsp cinnamon -
- challah dough for one challah -
1. Brush some of the melted margarine on the inside of a tube pan. Sprinkle about 2 Tbsp of brown sugar on the bottom and along the sides of the pan, followed by a dash of cinnamon on the bottom of the pan.
2. Roll the challah dough as thinly as possible into a long rectangle about 12 inches x 8 inches (30 cm x 20 cm). Brush the melted margarine over the dough, covering the dough all the way to the edges. Spread brown sugar over the margarine, again all the way to the edges. Sprinkle cinnamon over the brown sugar.
3. Roll the rectangle jelly roll-style. Cut it into slices and place the slices in the pan, layering them as you work your way up. (Leave half an inch of room from the top of the pan. If there are extra slices, prepare a second pan as you did the first, and put them in that one.)
4. Place the pan on a cookie sheet to catch drips. Cover the dough and let rise for about an hour.
5. Bake at 350°F (180°C) for about 45 minutes
6. Let the bun ring sit in the pan for about 5 minutes. Remove it from the pan by flipping it upside down to cool. To serve, turn it back over and sprinkle it with powdered sugar.