If your challah braids turn out well, you may choose to leave them unadorned. But, toppings are a delicious way to camouflage less-than-perfect braids. Cinnamon and sugar topping, which has become the hands-down favorite around here, pairs surprisingly well with savory foods like gefilte fish or dips. The ratio I use is one part cinnamon to four parts sugar (unless you love cinnamon, in which case you can cheat and add some extra). Prepare this mixture in a clean, used spice container, and remember to shake vigorously to blend well before each use.
And speaking of shaking, don’t forget to shake things up a bit! Experiment with more exotic toppings, such as pumpkin or sunflower seeds, slivered almonds, za'atar, or even crumbled, crushed frozen garlic cubes. Who knows, you may discover a new family favorite.
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