In honor of Shavuot, the "dairy holiday," I designated one of the 5 challahs I make from 5 lbs of flour for a dairy delicacy!
- challah dough - approximately the size you would use for 1 large challah
- butter - 4 tbsp
- crushed garlic - 3-4 tbsp
- sugar - 1 tsp
- grated pizza cheese - 1 lb.
- pizza seasoning - a few shakes
- butter - 1 tbsp, melted
1. In a small saucepan, melt the butter and add the garlic. Sauté for just a minute or two, don't let the garlic get browned. Turn off heat. Add the sugar and stir to dissolve.
2. Meanwhile, roll the challah dough very thin. Spread the garlic mixture evenly over the dough.
3. Sprinkle dough evenly with the grated cheese and season with pizza seasonings. Roll up tightly (if there is a longer side and shorter side, use the shorter side as the starting point.)
4. Smear bottom of a 9 inch baking pan with additional melted butter. Cut log into 2 inch pieces and place so that the spirals are facing upward. Brush with egg wash.
5. Preheat oven to 375. Let rise for 1/2 hour.
6. Bake for 40 minutes.
Make sure you don't bake with the rest of your challahs, as these won't be able to be eaten with meat.