This is so simple, I don’t think it even qualifies as a “real” recipe. Yet in its simplicity it still oozes cinnamony deliciousness. As a newlywed, I used to hang out at my sister’s house and she frequently made this with her leftover challah dough. Save some of that dough when you bake challah for Purim and make this showstopper cake for your Purim table.
Oil a Bundt pan or prepare a flat, round nine-inch pie pan.
Form bite-sized balls with your challah or pizza dough.
Roll each ball in water, and then in the sugar mixture.
If you are using a Bundt pan, layer the balls till you fill three-fourths of the pan. If you are using a flat, round pie pan, place the balls in a single layer.
Bake at 375 degrees Fahrenheit for 25 to 30 minutes until the top is slightly crispy.
Tips:
It works great with pizza dough, too.
Description:
Photo and Styling by Yossi and Malky Levine
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