Challah Napkin Rings

Ingredients:
Any Challah Dough

Wrap silver foil over paper towel holders. If you don't have any, you can do it on a rolling pin too - I used both. To wrap the silver foil, make sure to do it lengthwise:





Take 3 equal pieces of dough and make a normal plaited challah. (I weighed each piece so they were all 1oz pieces).





Wrap the plait around the foil covered holder making sure the ends overlap slightly and pinch both ends together well. Turn over so the ends are at the bottom.



Support the holders by placing them on a tray lined with greaseproof paper.

Cover with a tea towel and leave to rise for 20-30 minutes.

Brush with egg, sprinkle with sesame/ poppy seeds.

Bake for 20-30 minutes.

Leave to cool before removing from holders. If they wont come off the rolling pins easily, snip the silver foil at one end and pull them off with the silver foil. You will then be able to remove them from the foil.

To keep them fresh store them in a plastic bag.

Each 3oz challah is a decent size for everyone to have their own.

Note: If you put the challah towards the end of the napkin, the top of the napkin can be used to fold back and cover the challah for Kiddush!


Et Voila!