Chocolate-Orange Challah with Saffron from Food with Friends

Gathering over a meal is just about my favorite way to catch up with old friends or get to know new ones so I knew I would love Leela Cyd’s new book Food with Friends before I even opened it. Then, when I did recipes like pistachio rose clouds, socca cakes with labneh and fennel, coconut tapioca pudding (you know I love tapioca!) with roasted necartines and chard empanadas with pistachio cream drew me right in. The recipes and photography in this are inspired by both Leela's life in California and her adventures all over the world - all equally colorful and joyful. Leela's tone is warm and inviting, and the photos are dreamy in a way that makes me want to host as many tea parties, potlucks, and picnics as I can this Spring and Summer. 

I marked so many recipes in this book to try, but I’m on a bit of a bread baking spree lately so for this post I made the chocolate-orange challah with saffron. It is a gorgeous spin on a classic challah - filled with sweet chocolate and orange, tinted with saffron.

Chocolate-Orange Challah with Saffron

makes one 10-inch Challah bread

reprinted with permission from

3/4 cup whole milk

large pinch of saffron threads

1/3 cup olive oil plus more for greasing the bowl

2 1/4 teaspoon (1 envelope) dry yeast

2 large eggs

2 egg yolks

1/3 cup agave nectar

1 teaspoon fine sea salt

2 teaspoons grated orange zest

4 to 4 1/2 cups all-purpose flour

1 cup roughly chopped dark chocolate

flaky sea salt for garnish

pearl sugar for garnish

In a small saucepan, bring the milk almost to a boil. Add the saffron, cover, and remove from the heat. Let the milk steep for about 1 hour. Grease a large bwol with olive oil and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the steeped milk and yeast. Allow the yeast to bloom for 5 minutes, until it produces a creamy liquid with bubbles on top. Whisk in 1 whole egg, the egg yolks, oil, agave syrup, fine sea salt, and orange zest. Adding 1 cup at a time, mix the flour into the wet mixture until a shaggy dough has started to form. Change to the dough hook and knead the dough on low speed until the dough is a smooth, soft texture, 5 to 7 minutes (or if you’re kneading by hand, work the dough for about 10 minutes). Place the dough in the greased bowl, cover with plastic wrap, and let rise until doubled in size, 1 to 2 hours.

Punch the dough down and divide into 4 equal sections. Spread each portion into a 12-inch long rectangle about 1 inch thick, top with the chocolate shards, and roll each rectangle into a rope.

Shape the challah - (Yossy's note: there are some photos in the book to help weave and shape the challah: here is an online photo tutorial to help) 

Set the shaped dough onto a parchment lined baking sheet, cover it lightly with a tea towel and allow it to rise for 1 hour. Preheat oven to 375ºF. In a small bowl, beat the remaining egg with 1 teaspoon water. Brush the loaf with the egg wash and sprinkle with flaky salt and pearl sugar. Bake the challah for 35 to 40 minutes, until golden brown. Let cool completely on a wire rack, then slice and serve.

Food with Friends is out March 29, check it out! Thanks to Leela and Clarkson Potter for the sneak peek.

Double Chocolate Cookies with Cadbury Eggs

I don’t like very many packaged chocolate candies because I think they are all kinda waxy and flavorless, but there is a very special place in my heart for milk chocolate mini Cadbury eggs. Every Spring I buy a couple of bags from the drugstore, but they never last very long…The shell is so thin and crisp, the chocolate isn’t horrible, they are pastel and speckly, and once the bag is open I can’t stop eating them.

They are also incredibly delicious, and adorable baked into cookies. I don’t know if I’ve ever gotten as many comments as I did on the photo of these cookies I posted on Instagram today. So, I am here, giving the fair people of Instagram their cookies! You could really sub Cadbury eggs in just about any cookie recipe that calls for chocolatey mix-ins, but they are super tasty in these chocolaty cookies. I bet they would be great in brownies or blondies too…

DOUBLE CHOCOLATE CADBURY EGG COOKIES

adapted from ambitiouskitchen.com

makes about 3 dozen.

I’m a milk chocolate fan so that’s what I used here, you could surely use the Royal Dark Mini Cadbury eggs in these cookies or a combo of milk and dark or 1/2 chocolate chips and half eggs. Be free!

2 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon espresso powder

1 cup unsalted butter, melted and cooled

1 1/2 cups light brown sugar

2 large eggs

1 tablespoon vanilla extract

15 ounces Cadbury eggs (from 2, 10oz bags)

Preheat oven to 350ºF. Line two baking sheets with parchment paper.

Whisk the flour, cocoa powder, baking soda, salt, and espresso powder together.

Chop 1/2 of the Cadbury eggs into smallish pieces, rough quarters is about right. Some of the shells will fall off, don't worry about it.

In a large bowl whisk the butter and brown sugar together until smooth, add the eggs one at a time and mix until smooth. Add the vanilla.

Stir in the flour mixture followed by the chopped Cadbury eggs. Roll the dough into rounded tablespoon sized balls and place them 2-inches apart on the prepared baking sheets. Press a couple of whole Cadbury eggs into the surface of each dough ball.

Bake until just set, about 9-11 minutes, rotating the pans from front to back and top to bottom halfway through baking. Repeat until all of the dough is used.