Crimson Cranberry-Sour Cherry Challah Energy Bars

What Makes This Special

This festive, advanced recipe brings together Jewish baking tradition and modern energy bars with a winter twist—fermented challah dough forms the chewy base, studded with crimson cranberries, sour cherries, toasted walnuts and spiced with holiday flavors. A quick, controlled fermentation creates flavor depth in just one hour. Bright cranberry glaze and holiday sprinkles make these bars both beautiful and delicious—perfect for Christmas gatherings or gifting.

Ingredients

These bars blend classic challah flavors with chewy fruit and crunchy nuts. Fermentation builds complexity, while spices evoke the warmth of the holidays.

For the Enriched Challah Base

• Strong bread flour (140 g): High protein gives chew and structure.
• Warm water (60 ml) & instant yeast (7 g): For a rapid but flavorful fermentation.
• Honey (15 g): Adds sweetness and softness.
• Egg (1 large): Richness and color.
• Neutral oil (20 g): Keeps the bars tender and moist.
• Fine sea salt (2 g): Balances flavors.

Festive Mix-Ins

• Dried sour cherries & cranberries (110 g total): Crimson color, tartness, and seasonal flavor.
• Toasted walnuts (50 g): Crunch and depth.
• Rolled oats (60 g): Traditional and adds heartiness.
• Holiday spices: Cinnamon, ginger, cloves, allspice—classic and warming.
• Dark chocolate (40 g): Bittersweet contrast.
• Orange marmalade & zest (30 g & 2 tbsp): Fresh, bright citrus notes.

For the Glaze & Decoration

• Confectioners’ sugar (60 g) & cranberry juice (15 ml): Vivid, natural crimson glaze.
• Festive sprinkles/edible gold leaf: Holiday sparkle.

Instructions

Step 1: Make the Quick Fermented Challah Dough (15 minutes)

In the bowl of a stand mixer, combine the flour, yeast, and warm water. Add honey, egg, and oil; mix on low until a shaggy dough forms. Sprinkle in the salt. Increase speed to medium and knead for 5-6 minutes, until smooth and elastic. (If mixing by hand, knead vigorously for 8 minutes.)

Why this matters: This short, enriched dough fermentation creates chew and flavor, the backbone of your bars. The initial mixing ensures gluten development for a satisfying, structured bite.

Step 2: Bulk Fermentation (20 minutes)

Cover the bowl with plastic wrap or a damp towel and place it in a warm spot (ideally 30°C). Let it rise for 20 minutes—enough time for the dough to puff up and develop flavor, but not so long it becomes airy bread.

Fermentation Focus: The brief fermentation gives a mild tang and tender crumb, differentiating these bars from no-bake versions. Fast, high-yeast fermentation is key to staying on schedule.

Step 3: Prepare the Mix-Ins (While Dough Rises)

In a medium bowl, combine the chopped dried cranberries, sour cherries, toasted walnuts, oats, spices, and orange zest. In a small saucepan, gently heat the orange marmalade and brown sugar just until melted and combined, about 2 minutes. Pour this syrup over the fruit-nut mixture and toss to coat.

Tip: This coats the mix-ins so they distribute evenly and stay juicy.

Step 4: Shape and Incorporate Mix-Ins (10 minutes)

Deflate the risen dough. On a lightly floured surface, gently stretch it into a large rectangle (about 25x18 cm). Sprinkle the fruit-nut-spice mixture and chopped dark chocolate over the surface. Fold the dough over the filling from each edge (letter fold), pressing gently to seal, then pat into a thick slab about 2.5 cm tall.

Why this step: This method ensures even distribution of mix-ins without overworking the dough, preserving structure.

Step 5: Second Brief Proof (10 minutes)

Transfer the slab to a parchment-lined baking sheet. Cover loosely and allow to rise for 10 minutes at room temperature. The slab should puff slightly—this step improves tenderness and keeps bars from being dense.

Step 6: Bake (15 minutes)

Preheat the oven to 180°C (fan). Bake the slab for 13-16 minutes, until golden at the edges and just firm to the touch. Cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack.

Step 7: Apply Crimson Cranberry Glaze & Decorate (10 minutes)

Whisk the confectioners’ sugar with cranberry juice until smooth and vivid. Once the slab is barely warm, spread the glaze over the surface with an offset spatula. Decorate with festive sprinkles or edible gold leaf before the glaze sets.

Step 8: Slice & Serve

Once fully cool, use a sharp knife or bench scraper to cut into 12 bars. Wipe the blade between cuts for tidier edges.

Pro Tips

• Fermentation Control: Keep the dough warm (but not hot!) for an active but not over-fermented rise; a proofing box or turned-off oven with a bowl of hot water works well.
• Mix-Ins Evenness: Tossing the fruit/nuts with syrup and spices helps them stick to the dough and prevents sinking or clumping.
• Festive Finish: Apply glaze when just warm for a smooth surface, and use an offset spatula for bakery-quality presentation.

Troubleshooting

Bars too dense or dry? Fermentation was too short or dough was over-floured. Next time, ensure dough is tacky, not stiff, and don’t skip the second rise.

Glaze too runny or pale? Add more icing sugar for thickness. For more color, use concentrated cranberry juice or a little beet powder.

Variations

• Nut-Free: Swap walnuts for toasted sunflower or pumpkin seeds.
• Chocolate-Orange: Use dried orange slices instead of cranberries, and add extra chocolate for a dessert bar.
• Spiced Apple: Replace dried fruit with finely diced dried apples and a pinch more cinnamon.

Storage

Store bars in an airtight container at cool room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 1 month—thaw and add sprinkles just before serving for best festivity.