Round Challah and much more!
Various innovative challah designs and special challah braiding traditions for Rosh Hashanah and the High Holidays. Click here!
Wonderful Sweet Challah
A rich, sweet challah similar in taste to yeast cake. A slice of this challah smeared with butter – it’s Gan Eden!
In a large bowl, combine eggs, water, oil, and honey. Add yeast and raisins.
Add the flour gradually and then the salt. It’s recommended to leave 1 cup of flour aside and add it, or a part of it, only if necessary.
Knead the dough for approximately 10 minutes, until you have a smooth ball that is not sticky. The dough is less airy and less springy than most yeast doughs.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1½ hours. (The dough will rise, but will not double in volume).
After the dough has risen, knead it for a few minuets and form the loaves. Place the challahs in a pan, cover, and let them rise again for approximately 30 to 45 minutes. In the meantime, preheat the oven to 350° F (180° C).
Brush challahs with beaten egg and bake for approximately 40 minutes, until they turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
In a large bowl, combine yeast and water. Add eggs, oil, honey, and raisins. Mix well, then add approximately half the flour and mix again.
Cover the mixture and let it rise in a warm place for about 45 minutes to 1 hour, until the mixture is bubbly.
Add the salt and most of the remaining flour. Mix the batter with a wooden spoon. When it forms into a dough, transfer to a floured surface and begin kneading with your hands. Gradually add the remaining flour, a little bit at a time, so that the dough will be easy to work with. The dough must remain soft.
The date spread lends the challah a gentle sweetness and a reddish-brown color. Delicious!
In a large bowl, combine flour and salt. Add remaining ingredients and begin kneading. Knead for approximately 15 minutes, until a smooth ball of dough is formed.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1½ hours, until the dough doubles in volume.
After the dough has risen, transfer it to a floured surface and form loaves. Place loaves in a pan, cover, and let them rise again in a warm place for approximately 1 hour. In the meantime, preheat the oven to 350° F (180° C).
Brush challahs with beaten egg and sprinkle with sesame or poppy seeds.
Bake for approximately 50 minutes, until the loaves turn golden brown. Remove the challahs from the oven and from the pan and cool on a wire rack.
Variation: Add 1 cup of coarsely chopped nuts to the dough.