Speedy Challah Muffin Spirals

2/3 cup warm water

4 whole eggs, room temperature

3 egg yolks, room temperature

½ cup vegetable or canola oil

2 tablespoons honey

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons instant yeast

4½-5 cups all-purpose flour

Egg wash

1 egg

1 tablespoon water

In the bowl of a stand mixer, combine the water, 4 whole eggs, 3 egg yolks, oil, honey, salt, baking powder, yeast and 4½ cups of flour. Mix on low speed for 6-8 minutes, or until the dough is smooth and elastic. The dough should be very soft and slightly sticky. If it feels too sticky, add the remaining flour 2 tablespoons at a time.

Cover the bowl with plastic wrap and allow to rise in a warm place for 45 minutes.

Dump the dough out onto the counter and divide into 16 even pieces. Roll each piece into a 12-inch long snake.

Spray a muffin tin with cooking spray. Spiral 1 dough snake into each muffin cup. Cover the muffin tin loosely with plastic wrap and allow to rise again in a warm place for another 45 minutes, or until puffy.

After the dough has risen for 30 minutes, heat the oven to 375 degrees.

To prepare the egg wash, in a small bowl beat together the egg and water until frothy. Brush gently over the spirals, then bake for 20-25 minutes, or until cooked through and golden brown. Transfer to a rack to cool.

Serves 16.

Nutrition values per serving: 230 calories, 9 g fat (1 g saturated), 30 g carbohydrates, 1 g fiber, 3 g sugar, 6 g protein, 95 mg cholesterol, 330 mg sodium.

Alison Ladman for The Associated Press