Years of Baking, One Dependable Round Challah

This is the same challah dough I’ve been making for decades—a recipe passed to me by friends and so well-loved I hardly need to reference it anymore. For a long time, I only made it as traditional braided loaves, but eventually I figured out how to shape it into the round challah bread you see here. Yes, the final loaf looks a little showy, I’ll admit—but the braiding is way easier than it appears. I included photo steps so you can follow along, even if it’s your first time. It might not look perfect right away, but it will still taste perfect.

Using instant yeast keeps the rises manageable, which makes this recipe feel totally doable. The dough itself is soft and forgiving. Once you understand the rhythm of the braid, it just clicks into place.

Why This Round Challah with Sesame is the One

The sesame topping just makes this round challah feel special. It adds a light crunch and nutty, toasted flavor, perfect with the soft, slightly sweet bread underneath. You don’t need it, but I rarely leave it out. It significantly enhances the visual appeal, especially with the twisty, braided strands.

My version is not overly rich or dense. This homemade challah stays light and tender, with a good rise and a golden crust. It holds its shape whether served warm or used for leftovers like French toast (my absolute favorite way to enjoy it). The 8-strand braid gives it that unique challah look without making the dough harder to handle. It is a showstopper, and the process is surprisingly doable.

Why This Challah Recipe Works

• It makes a perfect gifting loaf.
• Hands-on prep takes about 15 minutes—then the dough does the rest.
• This is a highly tested recipe that consistently turns out great.

Ingredients for Challah Dough & Finishing

Everything here is familiar and simple—but makes a challah that feels a little more special once it’s baked.

• All-purpose flour – Gives you a soft and fluffy loaf. You can also use bread flour for a slightly chewier crumb.
• Eggs – Essential for challah’s classic richness and golden crust.
• Sugar – Sweetens the dough and aids crust browning.
• RapidRise yeast – Mixes directly with flour; no proofing needed.
• Olive oil – Keeps the inside soft and tender.
• Water – Warm water hydrates the dough and activates the yeast.
• Salt – Use coarse salt like kosher or sea salt.
• Sesame seeds – Optional, but they look great on the finished loaf. You can also use poppy seeds or Everything Bagel seasoning.

Step-by-Step Instructions: Making Your Round Challah Recipe

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• step one (make the dough)
  I mix everything together in one bowl—sugar, lukewarm water, RapidRise yeast, flour, salt, eggs, and olive oil. Once it comes together into a shaggy dough, I knead it until it’s smooth and stretchy. That’s about 10–12 minutes by hand, or 8–10 minutes with the dough hook on low.
• step two (adjust if needed)
  If it’s feeling sticky, I’ll add flour a tablespoon at a time (about 8g). If it’s stiff or dry, a little warm water (120–130°F / 49–54°C) usually fixes it. The dough should feel soft and a bit tacky—not dense or tight.
• step three (first rise)
  Cover the bowl with a damp towel or plastic wrap and let it rise in a warm spot until it doubles in size. It usually takes about an hour to an hour and a half.
• step four (divide and shape)
  Once it’s puffed up, I punch it down gently and turn it out onto a floured surface. I divide it into 8 equal pieces—just by eye, or with a scale if I want to be exact.

• step five (roll the ropes)
  Each piece gets rolled into a rope about 17–18 inches (43–46 cm) long. I try to keep them roughly the same thickness so the braid looks even. I sprinkle sesame seeds on 4 of the ropes and leave the other 4 plain so the pattern stands out when it’s braided.

• step six (pair them up)
  I match the strands into pairs—one plain with one sesame-coated—so I end up with four total pairs.

• step seven (form the base)
  Two pairs get laid out vertically, and the other two go horizontally across them to make a tic-tac-toe shape.
• step eight (weave the layout)
  I lift the top strand of the right vertical pair and slide the top horizontal pair under it. Then I do the same on the bottom left—lift the strand and slide the bottom pair under.
• step nine (first round of braiding)
  Starting clockwise, I take each under strand and cross it over the one beside it.

• step ten (braid in reverse)
  Now I go counterclockwise, again crossing each under strand over its neighbor.
• step eleven (last braid round + shape)
  One final round clockwise finishes it off. I gently tuck the ends underneath and shape the whole thing into a round loaf with my hands.
• step twelve (final rise)
  The challah goes onto a parchment-lined baking sheet and gets covered loosely with a towel. I let it rise again until it’s puffy, about 30–45 minutes.
• step thirteen (egg wash + bake)
  Right before baking, I mix one egg yolk with a tablespoon of water (15ml) and brush it just on the plain parts of the braid. Then it goes into a 350°F (175°C) oven for 30 to 35 minutes, until the loaf is deep golden and sounds hollow when tapped underneath.

My Best Tips for Perfect Challah

There’s a rhythm to making challah that gets easier every time. These tips help keep it on track.

• Do not rush the kneading. The round challah dough should feel smooth and stretchy before stopping. A stand mixer simplifies this.
• Use warm water, around 120–130°F (49–54°C). This is the correct range for instant yeast, which mixes directly into the dough.
• Weigh your dough for even braids. It is not mandatory, but it helps create a more symmetrical loaf.
• Use an oven thermometer. Most ovens are inaccurate. Challah requires steady heat for proper rising and browning.
• Brush only the plain strands with egg wash. The contrast highlights the braid once baked.
• Let it cool before slicing. It’s tempting to tear into it warm, but letting it rest gives the crumb time to set.

Challah Additions

If you want to customize your challah, consider these additions:

• Raisins (preferably golden) – ½ to ¾ cup (75–110g)
• Chocolate chips – ½ to ⅔ cup (85–115g)
• Dried fruit (like chopped apricots or cranberries) – ½ cup (75g), chopped if needed

Fold them in after kneading and before the first rise. If your dried fruit is a little tough, soak it in warm water for 5–10 minutes and pat dry before using.

Storing & Reheating Your Challah 

Here’s how to store challah and bring it back to life when you’re ready to eat it.

• Freezing
  Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer bag or airtight container. It’ll keep for up to 3 months. Let it thaw at room temperature when you’re ready to use it.
• Storing
  Keep it in a paper bag or loosely wrapped in foil at room temp. It’ll stay good for 2 to 3 days. After that, I usually use it for French toast or bread pudding.

How to Reheat Challah

• Oven method: Preheat to 350°F (175°C). Wrap the loaf in foil so it doesn’t dry out and heat for 10–15 minutes.
• Toaster method: For slices, toast it just like regular bread.
• Skillet method: Heat a little butter or oil in a skillet over medium. Toast the slices for a couple of minutes per side until golden.

Use leftover challah bread to make my challah bread and kielbasa stuffing, my overnight apple pie French toast bake, or my blueberry French toast casserole.

Common Questions About This Round Challah Recipe

• What if my challah is too dense?
  Insufficient kneading or using cold ingredients can lead to a dense loaf. Make sure you’re kneading thoroughly—whether by hand or mixer—and that everything, especially the eggs, is at room temperature before you start.
• Can I make this challah dough ahead of time?
  Yes—after the first rise, you can refrigerate the dough overnight. Let it come back to room temp before shaping and doing the final rise.
• What’s the best way to apply sesame seeds so they stick?
  Roll the ropes over a damp towel, then into a shallow dish of sesame seeds. The slight moisture helps the seeds stick without egg wash.
• Can I skip the egg wash entirely?
  You can, but the crust won’t get that signature shine. If you need an alternative, try brushing with milk or a non-dairy milk substitute.
• Why is my challah browning too fast in the oven?
  If the top is getting too dark too quickly, tent the loaf loosely with foil halfway through to keep the crust from overbaking.
• Can I bake this in a round pan?
  You can. A well-greased 9- or 10-inch round cake pan helps the shape hold tighter and gives the loaf more support as it bakes.

More Bread Recipes You Should Make

If you loved this challah, here are more of my reliable bread recipes worth baking next.

• Dutch Oven Bread – no kneading required, no starter to make, no mixer, and no special skills.
• Honey Whole Wheat Sandwich Bread – go-to for sandwiches and toast.
• No-Knead Onion Rolls – soft, airy, and easy to make.
• Dinner Rolls – makes a big batch and stays soft for days.
• Honey Oatmeal Bread – soft and airy.

Round Challah That’s Worth the Effort

Once you make it a few times, the braid will feel second nature. The result is a challah loaf that’s good enough to keep making year after year. You’ve got this.

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Round Challah Bread Recipe: Easy 8-Strand Braiding Method

This soft and slightly sweet round challah bread is shaped using a simple 8-strand braid. The golden crust, finished with sesame seeds, makes it perfect for toasting, gifting, or turning into French toast.

Course Bread, Side Dish

Cuisine American

Keyword 8-strand challah braid, braided challah, homemade challah bread, round challah, round challah recipe, sesame challah, sweet challah

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 slices

Calories 245kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. For kneading.
• baking sheet For baking.
• measuring cups and spoons For accuracy.
• pastry brush For applying egg wash.

Ingredients

Challah Dough:

• ⅓ cup (67 g) granulated sugar
• ¾ cup (177 ml) warm water
• 1 packet (7 g) RapidRise yeast
• 5 cups (620 g) all-purpose flour
• 1½ tsps. (9 g) coarse or kosher salt
• 2 large (~112 g) eggs room temperature, beaten
• 1/4 cup (60 ml) olive oil

Assembly and Finishing:

• ⅓ to ½ cup (45 - 70 g) sesame seeds for coating
• 1 egg yolk beaten with 1 tbsp. (15 ml) water

Instructions

• Mix the dry and wet ingredients in a large mixing bowl or bowl of a stand mixer until a shaggy dough forms. If you are kneading by hand, knead it for 10–12 minutes until it is smooth and elastic. If you are using a stand mixer, use the dough hook on medium-low speed (speed 2) for 8–10 minutes. The dough should pull away from the sides of the bowl and feel smooth.
  ⅓ cup (67 g) granulated sugar, ¾ cup (177 ml) warm water, 1 packet (7 g) RapidRise yeast, 5 cups (620 g) all-purpose flour, 1½ tsps. (9 g) coarse or kosher salt, 2 large (~112 g) eggs, 1/4 cup (60 ml) olive oil
• If the dough is too sticky, add flour one tablespoon at a time (about 8g). If it’s too dry, add warm water one tablespoon at a time (15ml). For RapidRise yeast, that means around 120–130°F (49–54°C). Challah dough should be soft and slightly tacky, not stiff.
• Cover the bowl with a damp towel, lid, or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until it doubles in size.
• Gently punch down the risen dough to release air bubbles and then turn it out onto a clean work surface that has been lightly floured.
• Divide the dough into 8 equal pieces. Use a kitchen scale if you have one or just eyeball it.
• Roll each piece into a rope about 17–18 inches (43–46 cm) long. Sprinkle sesame seeds on 4 of the ropes, leaving the other 4 plain. Then pair them up so each seeded strand is matched with a plain one—you’ll have 4 pairs total.
  ⅓ to ½ cup (45 - 70 g) sesame seeds
• Lay 2 pairs vertically on your surface so they point up and down. Keep a small gap between the two pairs. Each pair should be placed sesame strand + plain strand, side by side.
• Take the remaining 2 pairs and lay them horizontally across the vertical ones—pointing left and right—to form a tic-tac-toe pattern.
• Gently lift the top strand of the right vertical pair, and slide the top horizontal pair underneath it. Then, lift the bottom strand of the left horizontal pair, and slide the bottom horizontal pair underneath that.
• Moving clockwise, take each under strand and cross it over the strand next to it.
• Now reverse direction. Moving counterclockwise, take each under strand and cross it over the next one.
• One final round going clockwise: take each under strand and move it over the one beside it.
• Tuck any loose ends gently under the loaf. Use your hands to press and shape the dough into a smooth, round challah.
• Transfer the challah to a sheet pan lined with parchment paper and cover it loosely with a towel. Let it rise in a warm place until it’s puffy (about 30–45 minutes). Meanwhile, preheat the oven to 350°F (175°C).
• Beat the egg yolk with 1 tablespoon water (15ml). Use a pastry brush to brush only the plain (non-seeded) parts of the challah with egg wash. Bake for 30–35 minutes until it’s deep golden brown and the loaf sounds hollow when tapped on the bottom.
  1 egg yolk beaten with 1 tbsp. (15 ml) water

Notes

• When using RapidRise yeast (or instant yeast), aim for water temperature between 120–130°F (49–54°C) to help activate it properly in the dough.
• For the best visual contrast, brush egg wash only on the plain dough—not the sesame-coated strands.
• To make ahead, refrigerate the dough after the first rise. Bring it back to room temp before shaping and doing the final rise.
• You can also bake this in a 9- or 10-inch round cake pan if you want a more compact shape.

 

For optimal outcomes when making this round challah bread recipe, I recommend referring to the details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

 

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

 

Nutrition

Serving: 90g | Calories: 245kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 80IU | Calcium: 22mg | Iron: 2mg

The post Round Challah Bread Recipe: My Easy 8-Strand Braiding Method appeared first on Noble Pig.

Apple Chai Cake with Maple Cream Cheese Drizzle

I have made a lot of cakes…like…a lot of cakes, but this one, this cake, is one of the most amazing tasting desserts I have come across in a long time. I can’t stop eating it! It has the perfect ratio of cake to apples and drizzly frosting. I also covered mine in walnuts because walnuts with anything sweet are the ultimate pairing in my opinion.

I never thought about making an apple cake with a chai mixture. It’s honestly so perfect and a nice change up from a traditional cinnamon spiced version. I could eat the apples just like this and I just might have.

The sliced apples are layered between the cake batter and baked to perfection in your favorite Bundt pan.

The cake slides easily out of the pan and is a gorgeous golden brown color with some of the apples peeking through.

Every slice is packed with apples. I’ve eaten this cake for breakfast, lunch and dinner, it just keeps on giving and tastes great for days.

How can you not make this?

Other Apple Cake Recipes You Might Enjoy

• caramel apple layer cake
• cinnamon apple cake
• butterscotch apple cake
• German apple cake

More Chai Spice Recipes

Here are a few more recipes that move you into the warmer side of the spice drawer.

• Chai Eggnog – spiced from-scratch bliss.
• Pumpkin Chai Pots de Crème – pumpkin custard with pumpkin seed brittle.
• Chai-Spiced Ice Cream Syrup – perfect for giving.

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The post Apple Chai Cake with Maple Cream Cheese Drizzle appeared first on Noble Pig.

I love trying different recipes that substitute matzo for flour.  It’s always interesting to see how they turn out.

As you can see, this one turned out well and it tastes good too.  I’m kind of a sucker for anything with apples and nuts.

The matzo in place of the flour is what gives the cake its light texture.  Make sure to squeeze as much water as you  can from the shredded apples to keep the cake airy.

Enjoy it!

Preheat oven to 350^o F.  Lightly coat an 8″ springform pan with nonstick spray.  In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar and salt until thick and pale, about 3 minutes.  Fold in apples, matzo meal, lemon zest and brandy.

In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes.  With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan.  Drizzle with honey and sprinkle with pecans.  Bake until golden brown and set in center, 45 to 50 minutes.  Let cake cool completely in pan on a wire rack.  To serve, run a small knife around edge of pan, remove cake and slice.

Store at room temperature for up to one day.

Apple Matzo Cake
Adapted from Everyday Food

Nonstick Spray
3 large eggs, separated, plus 3 large yolks
2/3 cup sugar
1/2 teaspoon coarse salt
3 cups grated Granny Smith apples (from 6 peeled apples), squeezed dry
1 cup matzo meal (make your own by processing plain matzo pieces in food processor until finely ground)
2 teaspoons lemon zest
1 Tablespoon brandy
2 Tablespoons honey
1/4 cup finely chopped pecans

Preheat oven to 350^o F.  Lightly coat an 8″ springform pan with nonstick spray.  In a medium bowl, using an electric mixer, beat 6 egg yolks, sugar and salt until thick and pale, about 3 minutes.  Fold in apples, matzo meal, lemon zest and brandy.

In another medium bowl, with clean beaters, beat 3 egg whites until stiff peaks form, about 4 minutes.  With a rubber spatula, gently fold egg whites into apple mixture and transfer batter to pan.  Drizzle with honey and sprinkle with pecans.  Bake until golden brown and set in center, 45 to 50 minutes.  Let cake cool completely in pan on a wire rack.  To serve, run a small knife around edge of pan, remove cake and slice.

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If you made the Matzo-Crusted Salmon I posted the other day, now you are faced with many sheets of leftover matzo and no plan.

Well here’s a recipe for Matzo Toffee.  I love this stuff and look forward to it every year.  It’s so easy to make.

However, watch out, it’s completely addicting.

For some reason I have this total urge to make this with rainbow sprinkles.  Has anyone ever done that?

I think the kids would like that better than the nuts.  Thank goodness I have more Matzo.

Let’s make these…

Here’s what you will need:   Matzo sheets, brown sugar, butter, vanilla, good quality chocolate, walnuts and pistachios.

Completely line a baking sheet with aluminum foil and cover with parchment paper.  Line the sheet with matzo, breaking extra pieces to fill in any spaces.

In a heavy saucepan, melt 1 cup butter and 1 cup brown sugar together over medium heat.  Stir until the butter is completely melted and beginning to boil.  Continue to boil for 3 minutes, stirring constantly.  Remove from heat and add 1/2 teaspoon vanilla.

Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula.  Place the pan in a 350 degree oven and bake for 15 minutes.  Make sure to keep an eye on it so it doesn’t burn.

Remove the pan from the oven and immediately cover the matzo with 12 ounces of good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao).  Place back in the oven for 5 minutes or until the chocolate is melted.  Remove from the oven and spread the chocolate evenly.

Sprinkle the chocolate immediately with walnuts and pistachios.

When the chocolate is completely dry, break into many fancy looking pieces and hide all of it for yourself.  If you don’t, it will disappear.

It is so delicious with the layer of caramel and then chocolate, not to mention the crunch from the nuts.  Yum.

Matzo Toffee

4-6 sheets of matzo
1 cup butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
12 ounces good quality chocolate or chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped pistachios

Completely line a baking sheet with aluminum foil and cover with parchment paper.  Line the sheet with matzo, breaking extra pieces to fill in any spaces.

In a heavy saucepan, melt butter and brown sugar together over medium heat.  Stir until the butter is completely melted and beginning to boil.  Continue to boil for 3 minutes, stirring constantly.  Remove from heat and add vanilla.

Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula.  Place the pan in a 350 degree oven and bake for 15 minutes.  Make sure to keep an eye on it so it doesn’t burn.

Remove the pan from the oven and immediately cover the matzo with good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao).  Place back in the oven for 5 minutes or until the chocolate is melted.  Remove from the oven and spread the chocolate evenly.

Sprinkle the chocolate immediately with walnuts and pistachios.

When the chocolate is completely dry, break into many pieces.  Keep in a tightly closed container for up to 5 days.

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But what I love about salmon are the possibilities available to turn this simple fish into so many different amazing dishes.

Salmon’s blank canvas allows for everything from rich, heavy cream sauces to light and lemony bases to enhance its taste.

When I came across this recipe for Roasted Salmon with a Lemon-Herb Matzo Crust, I thought, how perfect for this time of year, matzo is everywhere.  If you have never had matzo, it’s time to pick out a box.

It’s basically a giant unleavened cracker and is quite enjoyable when slathered with butter…yes, I eat it this way…it’s supposed to replace bread…so why not.

Anyway, the crust on this fish is to die for, so full of flavor with the herbs, lemon and butter.  I highly recommend this dish for any night of the week.  It’s high on the yum factor.

Here’s what you will need:  Salmon fillets, matzo sheets, flat-leaf parsley, fresh thyme, lemon peel and juice, grainy mustard, extra-virgin olive oil and butter.  Ingredients not shown:  Salt and pepper.

Using a food processor (or a rolling pin and a ziploc bag)  finely grind 2 sheets of matzo.

Finely chop 3 Tablespoons fresh thyme and 3 Tablespoons flat-leaf parsley.  The peel of one lemon, finely chopped, and oneTablespoon of lemon juice are also needed.

In a medium bowl, combine ground matzo, parsley, thyme, lemon peel, lemon juice and grainy mustard.  Season with salt and pepper.


Stir in olive oil and melted butter.

Season salmon fillets with salt and pepper.

Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere.  Roast the salmon in a 425 degree oven until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Out of the oven, here’s how it should look.  Squeeze lemon over it before serving.

The crunchy top contrasts with the texture of the fish nicely.

It’s perfect for a Passover Seder or Easter.

Enjoy your meal.

Roasted Salmon with Lemon-Herb Matzo Crust


Six 1-inch thick center-cut salmon fillets (4-6 ounces each), skinned
2 sheets matzo, finely ground
3 Tablespoons finely chopped flat-leaf parsley
3 Tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 Tablespoon lemon juice, plus more for garnish
1 Tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 Tablespoons butter, melted

Using a food processor (or a rolling pin and a ziploc bag)  finely grind matzo.

In a medium bowl, combine ground matzo, parsley, thyme, lemon peel, lemon juice and grainy mustard.  Season with salt and pepper.  Stir in olive oil and melted butter.

Season salmon fillets with salt and pepper.  Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere.  Roast the salmon in a 425 degree oven until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Squeeze lemon over it before serving.

The post Roasted Salmon with a Lemon-Herb Matzo Crust appeared first on Noble Pig.

Strawberry Mousse

This recipe for Strawberry Mousse is super unique because it is so, so fluffy right out of the mixer. And after you place it in the freezer for a few hours it becomes this pure, delicious, ice cream-like dessert that is lighter than air. Honestly, it’s kind of magical.

All you need to make this deliciousness is white sugar, an egg white (or powdered egg whites) and strawberries. It doesn’t get any easier than that.

I always prep the strawberries first, hulling and chopping them roughly until I have 2 cups worth. I love having little bits of strawberries in the mousse too…makes it so delicious.

If you are using a real egg you will need to separate the yolk from the white. We will only be using the white so use the yolk for something else. You could also use liquid egg whites to the equivalent of one large egg or powdered egg whites as suggested in the recipe.

After freezing the mousse, serve it with fresh strawberries for the ultimate treat.

We are all so used to chocolate mousse, it honestly never dawned on me to try a different flavor. And trust me, I do love my chocolate mousse, but sometimes we all love to give something different a try.

MORE STRAWBERRY RECIPES

• Fresh Strawberry Pie
• Strawberry Frozen Yogurt
• Strawberry-Chocolate Chip Ice Cream Cake

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Strawberry Mousse

Strawberry Mousse that looks like ice cream, but it’s not. However, this egg white based mousse has all the creamy mouthfeel ice cream normally exudes and couldn’t be easier to put together. It will become a dessert staple in your household.

Course Dessert

Cuisine American

Keyword Strawberry Mousse

Prep Time 20 minutes minutes

Freezer Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 63kcal

Author Cathy Pollak

Ingredients

• 2 tbsps pasteurized egg whites or 4 teaspoons powdered egg whites
• 1/2 cup granulated sugar
• 2 cup chopped fresh strawberries

Instructions

• Place egg whites in a large bowl (or mix powdered egg whites with 1/4 cup warm water in bowl). Use whisk attachment on your mixer to whisk for 2 minutes until light and foamy.
• Gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for 15 minutes. Mixture will fill the bowl.
• Transfer to a bowl and freeze for 4 hours. To serve, remove from freezer and garnish with fresh fruit.

Video

 

Notes

For optimal outcomes when preparing this frozen strawberry mousse, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Calories: 63kcal | Carbohydrates: 15.4g | Protein: 0.7g | Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 7.4mg | Potassium: 65.1mg | Fiber: 0.8g | Sugar: 14.4g | Vitamin A: 0.4IU | Vitamin C: 22.3mg | Calcium: 6.5mg | Iron: 0.2mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post The Fluffiest Strawberry Mousse appeared first on Noble Pig.