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Dairy
Easy
1 Hour, 30 Minutes
Diets 
In honor of Shavuot, the “dairy holiday,” I designated one of the five challahs I make from five pounds of flour for a dairy delicacy! Make sure you don’t bake this with the rest of your challahs, as it won’t be able to be eaten with meat.
challah dough – approximately the size you would use for 1 large challah
4 tablespoons butter
3 to 4 tablespoons crushed garlic or 9-12 cubes Gefen Frozen Garlic
1 teaspoon sugar
1 pound grated pizza cheese
a few shakes pizza seasoning
1 tablespoon butter, melted
In a small saucepan, melt the butter and add the garlic. Sauté for just a minute or two, don’t let the garlic get browned. Turn off heat. Add the sugar and stir to dissolve.
Meanwhile, roll the challah dough very thin. Spread the garlic mixture evenly over the dough.
Sprinkle dough evenly with the grated cheese and season with pizza seasonings. Roll up tightly (if there is a longer side and shorter side, use the shorter side as the starting point.)
Smear bottom of a nine-inch baking pan with additional melted butter. Cut log into two-inch pieces and place so that the spirals are facing upward. Brush with egg wash.
Preheat oven to 375 degrees Fahrenheit. Let rise for half an hour.
Bake for 40 minutes.
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