Challah for Christmas breakfast is a bit like having ham for Hanukkah, but I was in the mood for a rich saffrony bread. My mother once spend hours and hours making what I can only guess was Panettone but as I can make Challah without thinking I just add dried fruit and nuts the dough.
Makes 1 large loaf1 pinch saffron
1 tsp sugar
1 cup dried chopped fruit
1 tsp yeast
1 pinch salt
4 eggs (med)
1 cup chopped nuts and seeds
3-4 cups flour
2 Tbs poppy seeds
Make saffron powered by grinding the saffron in a small pestle and mortar (or small cup and the end of a wooden spoon) with the sugar. In a large bowl add the saffron powder and dried fruit and cover with bowling water. Let stand for 10 min or add the yeast and let prof. Then add 3 eggs to the mix with a pinch of salt. Add the nuts and then slowly start adding the flour. You may need more or lest flour (just ask your dried fruit its up to them). Let raise 4 hours or overnight.
Turn oven to hottest setting. 220c. Divide into 3 parts. Roll into snakes and braid. Make an egg wash with the last egg and paint the dough. Cover the top with poppy seeds. Bake for 30-35 min until nice and brown.
So what did we have with Christmas Challah? What else but smoked mackerel and starfish cookies. It was wried but tasty.
Your challah looks a little burnt, the fish looks good, and the starfish cookies are clever, but you are right, definitely weird! I made sticky buns Christmas morning, which are yeast rolls, melt butter, brown sugar, pecan in bottom or pan, buns on top, bake, turn pan over, don't leave left overs on counter when dogs are in house.
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