The birds have been beating me to the raspberries on my bushes this year.  I have gotten to eat about 4 raspberries. Oh well, win some lose some. We do have some very happy birds though.

So, I have been getting my raspberries from Highland Orchards – the only local farm I know of who grows berries organically. White, red and black raspberries and blackberries – I have been buying them all – yum!

I have also been waiting with baited breath to make this challah.  Waiting til the raspberries were plentiful. Raspberries and nutella…how could it be anything BUT wonderful?!

 

I also tried a new shape – a single strand braid. It worked very well for this rolled strand.

And it produced a very pretty challah, that smelled AMAZING, by the way.

It was luscious! Rich, but not too sweet.  The texture of the dough itself was perfect, driving home the fact that I really do like a sticky dough. Finally, the salt on the top made all the flavors pop!

Raspberry Nutella Challah

adapted from Something Sweet Something Savory’s Raspberry and Nutella Swirl Bread

3 cups all-purpose flour, divided
2 tsp instant yeast
1/2 tsp salt
1/4 cup superfine sugar
2 Tbsp unsalted butter
200ml milk
One egg, beaten
1/2 cup Nutella
3/4 cup fresh raspberries (Don’t use frozen – they make the bread quite soggy)

Directions

Mix 2 cups of the flour, yeast, sugar and salt in a large bowl.

Place the milk and butter into a pan and gently warm until the butter has almost melted. Don’t let it get too hot. Take off the heat and stir until the butter is melted completely.
Crack in the egg and stir to mix.

Pour this mixture into the flour and stir to bring together to a messy dough.

Knead for 10 minutes by hand, adding in the other cup of flour as you knead, until the dough is smooth and elastic. Turn into a bowl that has been sprayed with cooking spray.

Cover with cling film and leave at room temperature for 1-2 hours or until doubled in size.

On a lightly floured work surface, roll the dough out into a rectangle.

Spread the Nutella down the center of the dough  and scatter the raspberries on either side.

With the longest side facing you, roll up tightly.

To make a single strand braid, first the shape of a cursive “0” with a long end coming off the to toward the right.  Bring the long end up through the “o” then over the outside of the “0” and back up through the center of the “o”. For good pictures click here.

Preheat the oven to 350F. Brush with egg wash, sprinkle with some coarse flaked salt. Bake for 40-45 minutes or until nicely browned.

Transfer the bread to a wire rack. Enjoy!!