October 30, 2012
5 lbs challah dough, divided in half
1 T caramel coloring (available at baking supply store)
Add 1T caramel coloring to half the challah dough. Mix well in a mixer until color is evenly distributed.
Roll out both halves of the dough— the colored and the white—into thin strips, about 1 inch in diameter.
Bake at 350 degrees (180 C) for approximately 20 minutes, until bottom of the strips are slightly brown.
Cut each strip into thin slices, about 1/2″ each. Arrange on skewer, alternating brown and white slices. Serve resting on top of each soup bowl.
Optional: Once baked, use a pastry brush to brush on some oil over each slice and then toast for a crunchy taste.
This recipe is exerpted from Esther Ottensoser's blog. Visit Esther and check out some of her delicious and artistic creations at estherodesign.com