Bread, Doughnuts, and Tarts! Oh My! with Voila! Hallah Bread Mixes from Tribes-A-Dozen

 A little while back I received three bread mixes... Voila! Hallah, from Tribes-A-Dozen to try for myself. They are incredibly easy with clear directions that even I, the baking challenged, can pull off! If you would like to try one of my recipes or make the bread yourself, register below for my giveaway! Win the three mixes pictured below!

I love that Tribes-A-Dozen believes...

"At Tribes-A-Dozen, we believe that baking bread is more than just an ancient art — it’s an incredibly powerful way to connect us to our heritage and pass on cherished (and yummy) traditions to the next generation.

We bake to remember. Bring your family and friends together around healthful, meaningful traditions and you’ve made memories for life.

Tribes-A-Dozen is about wholesome, all natural, kosher hallah (or challah bread) – - the classic egg bread – - also referred to as barches, brioche, kalács, osterbrot, or, simply, twisted bread."

I used the traditional mix and followed the directions. It yielded three small balls of dough which could become a braided loaf or a single pan loaf. I decided to do something different with each one.

Two of the three dough balls.

 This one is a small round loaf with an egg wash

and sprinkled with Kosher Salt.

The second one became doughnut holes.

I dipped them in butter and then in cinnamon and sugar.

 If you noticed, four of them went missing

when I reached for the camera!

 The third one... I rolled out for the crust of a

Chocolate Chip Cream Cheese Tart!

For the filling:

1 8oz block Cream Cheese, room temp
1 cup Powdered Sugar
1 egg
3/4 cup chocolate chips (semi-sweet or milk chocolate)

Beat the cream cheese, sugar and egg until smooth, scraping the sides down as needed. Fold in the chocolate chips. Pour into the tart crust.

 Ready for the oven!
Bake at 350 degrees for about 30 minutes.
It will puff up while baking, and then settle back down while cooling.

All done!

I think it needed some chocolate fudge sauce!

Win the three Voila! HALLAH bread mixes from Tribes-A-Dozen by entering below! A winner will be chosen May 3rd! Get your entries in!


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Donut Holes... Two ways!

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast

1 tsp sugar

Combine these ingredients in a small bowl and set aside in a warm place.

1 3/4 cups all purpose flour
3 Tbsp sugar
2 Tbsp butter, room temperature
dash of salt

1 egg, slightly beaten

Oil for frying

In a medium bowl, combine flour, sugar, salt. Add butter and using a fork or a whisk, cut the butter into the flour mixture. Add the egg and yeast mixture to the flour. Stir until well combined and a dough ball forms. (Add a dusting of flour if the dough is still stick and mix until smooth.) Knead on a floured surface for 5 minutes. Return it to the bowl, and cover. Let it rest in a warm place for about an hour or until doubled. Once risen, place the dough on the counter and cut it into 4 pieces. Stretch each piece into a long rope about an inch to an inch and a half wide. Cut into strips about an inch long. Roll each one into a ball with your hands, and place them on a baking tray. Cover the donut holes with a cloth to rise.

Pour about 1 inch of oil in a frying pan. Heat the oil to 375 degrees. Carefully place the donut holes into the oil and fry until golden brown on each side, about 2 minutes. Drain on a wire rack, before glazing them.

GLAZE:

1/3 cup butter, melted
2 cups confectioners' sugar
1/2 tsp vanilla
3- 4 tbsp water

Combine ingredients for glaze. Dunk donut holes in glaze and place on wire rack to dry.

Cinnamon and Sugar Coating: 

Combine 2 tablespoons of Cinnamon to 1/2 cup of Sugar in a small bowl and roll donut holes in the mixture for a second flavor.