Arts and Culture

A unicorn challah straight out of your fantasies

Unicorn challah (Shannon Sarna)

(The Nosher via JTA) — I don’t know when the craze over “unicorn foods” became the trend, but it’s hard to scroll through Facebook or visit a Starbucks without seeing an explosion of pastel colors and sweet flavors. My colleague Rachel Edelman created some eye-catching unicorn hamantaschen for Purim this year and another colleague, Naomi Elberg of TGIS challah (check out her crazy challahs on Instagram!), has been cranking out some gorgeous, unicorn-inspired challahs just in the past few weeks.

So it was time: Here is the unicorn challah you have been dreaming about. Get crazy with your sprinkles, fillings or whatever decorations you want. With unicorn foods, there are no rules because, let’s be honest (earmuffs): There is no such thing as a unicorn food.
1 batch challah (can use any recipe you prefer)
1 egg, beaten for glaze
Food coloring such as pink, purple, teal, yellow, baby blue
Marshmallow fluff
Sprinkles, colored candies, shredded coconut or other edible decorations
1 cup powdered sugar
2 tablespoons milk or almond milk
1-2 teaspoons fresh lemon juice 

Prepare challah dough, but before adding all flour, divide liquidy dough into 3 even portions in bowls.

Add a few drops of food coloring (different colors) to each bowl.

Add remaining flour (divide into 3 parts) to each portion of dough. Knead until dough comes together. Dough should be slightly firm and bounce back when touched.

Cover each bowl with a warm, damp towel and allow to rise 2-3 hours.

Divide each piece of dough into 2 equal parts. (You are creating 2 medium-size loaves of challah, each with 3 colors.)

Roll out each piece of dough and press down to flatten slightly. Add around 1/4 cup of marshmallow fluff inside dough. Pinch up, closing fluff inside dough and roll each piece gently into a rope. Repeat with all dough.
Create two 3-braid challah loaves, and place on a baking sheet lined with parchment paper or a silicone baking mat. Allow to rise another 30-45 minutes.

Preheat oven to 350 F. Brush each challah with beaten egg.

Bake for 23-26 minutes, until challah is golden on top.

Allow to cool completely, at least 1 hour.

In a small bowl combine powdered sugar, milk (or almond milk) and lemon juice. Whisk until a thick frosting forms.

Spread frosting on top of each challah. Top with sprinkles, colored chocolate chips or candies, coconut or other decorations.

(Shannon Sarna is the editor of The Nosher.)

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