Bomb Ass Challah Cinnamon Toast by @owen.han

29 min

6 servings

🥖

450 g

Challah

🧈

230 g

Unsalted butter

🍬

55 g

Light brown sugar

🪵

5 g

Ground cinnamon

🧂

4 g

Kosher salt

🥛

160 g

Sour cream

🍯

110 g

Honey

🧂

Flaky salt

  1. Preheat

    Preheat the oven to 375°F (190°C). Line the sheet pan with parchment paper.

  2. Melt
    • unsalted butter

    Melt the unsalted butter in the medium saucepan over medium-high heat. Cook for 5 to 7 minutes until nutty-smelling and browned.

  3. Transfer
    • unsalted butter

    Transfer the browned butter to the heatproof bowl. Set the bowl over the ice bath until slightly cooled.

  4. Whisk
    • unsalted butter
    • light brown sugar
    • ground cinnamon

    Whisk the browned butter until light and fluffy. Whisk in the light brown sugar, ground cinnamon, and kosher salt.

  5. Place
    • challah
    • unsalted butter
    • light brown sugar

    Place the challah halves cut-side up on the lined sheet pan. Spread all of the cinnamon butter mixture generously over the cut sides.

  6. Bake
    • challah

    Bake the challah for 12 to 15 minutes. Remove it when golden and toasted.

  7. Whisk
    • full-fat sour cream
    • honey
    • kosher salt

    Whisk the full-fat sour cream, honey, and a pinch of kosher salt until smooth. Transfer the glaze to the squeeze bottle.

  8. Transfer
    • challah
    • full-fat sour cream
    • honey

    Transfer the toasted challah to the cutting board. Drizzle it with the honey glaze.

  9. Garnish
    • challah
    • flaky salt

    Garnish with flaky salt. Slice the toast and serve warm.

  10. Garnish
    • Kosher salt

    Garnish with flaky salt, then slice and serve.

Bomb Ass Challah Cinnamon Toast by @owen.han

29 min

6 servings

🥖

450 g

Challah

🧈

230 g

Unsalted butter

🍬

55 g

Light brown sugar

🪵

5 g

Ground cinnamon

🧂

4 g

Kosher salt

🥛

160 g

Sour cream

🍯

110 g

Honey

🧂

Flaky salt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 375°F (190°C). Line the sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/10

    Melt the unsalted butter in the medium saucepan over medium-high heat. Cook for 5 to 7 minutes until nutty-smelling and browned.

    🧈unsalted butter
    🍲medium saucepan

  3. Step 3/10

    Transfer the browned butter to the heatproof bowl. Set the bowl over the ice bath until slightly cooled.

    🧈unsalted butter
    🥣heatproof bowl
    ice bath

  4. Step 4/10

    Whisk the browned butter until light and fluffy. Whisk in the light brown sugar, ground cinnamon, and kosher salt.

    🧈unsalted butter
    🍬light brown sugar
    🪵ground cinnamon
    🧂kosher salt
    🥣heatproof bowl
    🥄whisk

  5. Step 5/10

    Place the challah halves cut-side up on the lined sheet pan. Spread all of the cinnamon butter mixture generously over the cut sides.

    🥖challah
    🧈unsalted butter
    🍬light brown sugar
    🪵ground cinnamon
    🧂kosher salt
    🍳sheet pan

  6. Step 6/10

    Bake the challah for 12 to 15 minutes. Remove it when golden and toasted.

    🥖challah
    🍳sheet pan

  7. Step 7/10

    Whisk the full-fat sour cream, honey, and a pinch of kosher salt until smooth. Transfer the glaze to the squeeze bottle.

    🥛full-fat sour cream
    🍯honey
    🧂kosher salt
    🥣medium bowl
    🥄whisk
    🧴squeeze bottle

  8. Step 8/10

    Transfer the toasted challah to the cutting board. Drizzle it with the honey glaze.

    🥖challah
    🥛full-fat sour cream
    🍯honey
    🧂kosher salt
    🪵cutting board
    🧴squeeze bottle

  9. Step 9/10

    Garnish with flaky salt. Slice the toast and serve warm.

    🥖challah
    🧂flaky salt
    🔪knife
    🪵cutting board

  10. Step 10/10

    Garnish with flaky salt, then slice and serve.

Composition

Ingredients

Types

Bakery, Dairy, Sweetener, Spices, Seasoning

Ingredients

Challah, Unsalted butter, Light brown sugar, Ground cinnamon, Kosher salt, Sour cream, Honey, Flaky salt

Notes

Challah (one loaf, halved lengthwise), Unsalted butter (2 sticks), Kosher salt (for the toast mixture, for the glaze), Sour cream (full-fat)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

394 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 43g, Fat: 23g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 70mg, Sodium: 340mg, Iron: 1.5mg

Vitamins

Vitamin A: 190mcg, Vitamin B12: 0.2mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

14 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

sheet pan, parchment paper, medium saucepan, heatproof bowl, medium bowl, whisk, ice bath, squeeze bottle, cutting board, knife

Appliances

Oven

Type

Type

Type Of Dish

Snack, Breakfast, Dessert

Occasions

Breakfast, Brunch, Holiday, Weekend

Origin

Source

Platform

instagram

Original Creator

@owen.han

Origin

Cuisine

American, Jewish

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Toasted, Creamy, Fluffy

Flavors

Sweet, Cinnamon, Buttery, Tangy, Salty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave dairy glaze out longer than 2 hours), fridge : 3 days (Store toast and glaze separately,Use an airtight container), freezer : 30 days (Freeze unglazed toast in an airtight freezer-safe container,Thaw before reheating)