Muffintinchallah Recipes
MUFFIN TIN CHALLAH
This is a smaller yield recipe that I make for myself. I find that big challah recipes are too much for me. This challah is made with milk, so it is not kosher
Provided by Anka4505
Categories Yeast Breads
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl dissolve sugar in water and add yeast, wait until it foams.
- Add about a cup of flour, Splenda, egg and butter.
- Mix well.
- Add salt and about 1/2 cup of flour.
- Mix dough in the bowl with your hand, adding the remaining 1/4 cup of flour if necessary.
- *You can knead it on a floured surface but I like to work with a wetter dough as it makes a more moist brea, which makes it hard to keep from sticking to the board
- Once the dough is smooth, shiny and elastic, cover it with plastic wrap and let rise until doubled, about 1 hour.
- At this point, preheat your overn to 400°F.
- Spray a six cup muffin tin with non stick cookign spray.
- Divide dough into 6 even balls and place in muffin cups.
- Let rise again for 30 minutesBrush with milk.
- Bake for 20-25 minutes.
Nutrition Facts : Calories 183.7, Fat 1.2, SaturatedFat 0.3, Cholesterol 31.5, Sodium 50.8, Carbohydrate 36.3, Fiber 1.3, Sugar 7.5, Protein 6.3
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