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bostock

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 and 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.

Ingredients