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40 min.
40 min.
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Sometimes the fanciest things are secretly the easiest. Bostock on challah is proof. Think of it as the lazy almond croissant- same rich almond frangipane, same golden crunch, but without the hours of laminating dough. All you need is yesterday’s challah (or honestly, a fresh loaf if you can’t wait), a quick dip in syrup, a slather of almond paste, and lots of sliced almonds on top. Slide it into the oven, and in minutes your kitchen smells like a French bakery, warm, nutty, and sweet. It’s the kind of bake that feels impressive when you serve it, but really it’s just challah living its best second life.
Preheat your oven to 400°F or 200°C.
Make the simple syrup: In a small pot, combine water, sugar, orange juice and zest. Bring to a gentle simmer and cook until the sugar has fully dissolved. Pour into a shallow tray and let cool to room temperature.
Make the frangipane: In a bowl, combine the butter and sugar with a spatula until smooth. Add the remaining ingredients and mix until fully incorporated and creamy.
Slice the challah bread into thick slices, about 1 inch each.
Dip the challah slices into the syrup on both sides for about 10 seconds, until they begin to soak up the liquid but are not completely saturated.
Spread 1–2 tablespoons of almond paste evenly over each slice. Flip each slice paste-side down into the sliced almonds so they stick, then place on a parchment-lined baking tray.
Bake for 20-25 minutes until golden brown.
Sprinkle with powdered sugar and enjoy.
YASSS!
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