Strawberry Lemonade Challah

Another week, a new challah recipe!  As summer is approaching, I love taking advantage of all the fresh fruits! My favorite drink on a hot day is a sweet and tart strawberry lemonade. So, what better way to welcome warm weather than with a strawberry lemonade challah? The strands are stuffed with a freeze dried strawberry and lemon filling, then topped with a fresh strawberry and lemon puréed cobbler topping!  What you will need:Challah dough recipeFilling:I always have dry filling for my babkas on hand in ziploc bags {recipe here} use 8 tbsp of the vanilla pudding powder½ cup freeze dried strawberries1 tbsp lemon zest5-6 tbsp lemon juiceTopping:3 strawberries, puréed⅓-½ cup flour3 tbsp sugar3 tbsp lemon juice1 tsp lemon zestDirections:Make challah dough according to directions here.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 filling by first adding the freeze dried strawberries to a mini blender or food processor, process until almost a fine dust. In a bowl, add all ingredients and stir until combined.Gently flatten each log so that it is about 2 inches wide. Add 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 for 30 minutes.While the challah is rising, prepare the cobbler topping. Puree the strawberries, then add all ingredients together in a bowl until a thick paste-like consistency is achieved. {may need to adjust the flour amount based on consistency}  Preheat the oven to 375°F.Once the challah has risen, plop little dollops of the topping all over the top of the challah.Bake for 40-50 minutes, rotating the pan halfway through, until the challah is slightly golden.Enjoy!