Coffee Cake Challah

Happy almost weekend!One of my favorite cakes is coffee cake, and strangely I really like the Pesach Manischewitz coffee cake mix {I can eat almost an entire cake in a sitting.} So, while being challah deprived on Pesach, eating straight out of the coffee cake tin I had this idea! It’s sort of a mashup between a cinnamon bun {since I fill the strands with the streusel} and coffee cake! Yumm!!What you will need: Challah Dough recipeSwap sugar for-1 tbsp sugar⅓ cup honey or maple syrupUse 2 eggs instead of 1Add in-1 tbsp vanilla2 tsp salt 1 tbsp cinnamon½ tsp nutmeg Additionally, can sub water for milk or almond milk for a richer doughStreusel Filling:5 tbsp oil1 tbsp cinnamon¼ tsp nutmeg¼ cup brown sugar⅓ cup flourStreusel Topping:Separate half off the filling from above and add ⅓-½ cup flour for a drier streusel crumbDirections:Make challah dough according to directions here, add in vanilla with the eggs, then add in the cinnamon and nutmeg along with the flour. Divide dough into 8 equal parts and then roll each part into a log, long enough to fit a loaf pan. {makes 2 loaf challah}Make the streusel filling in a bowl by adding all ingredients and stirring until combined.Separate half of the streusel filling into a separate bowl, and add flour gradually until it turns into a drier streusel crumb.Gently flatten each log so that it is about 2 inches wide. Add a shmear of the streusel filling to each flattened log. Pinch the edges to seal, and then braid the logs. Place the challah in a greased loaf pan and let the challah rise 30 minutes.Preheat the oven to 350°F. Brush with an egg wash and top with the streusel topping.Bake for 40 minutes, turning the tray halfway through so it bakes evenly.Enjoy!