As the sun sets on Rosh Hashanah, the joy of gathering around the dinner table is inseparable from the warm, inviting aroma of freshly baked round challah wafting through the air. I vividly remember the joy of creating this golden, braided masterpiece in my kitchen, where every twist and turn of the dough seemed to weave in love and hopes for a sweet new year. This holiday bread, enriched with eggs and a hint of honey, is not just a treat for the taste buds; it also represents the cycle of life and renewal in Jewish tradition.
Whether you’re a seasoned chef or a home cook looking to impress your loved ones, this easy-to-follow recipe breaks the process down step-by-step, guiding you through the art of challah braiding. With its soft, fluffy texture and delightful sheen, this round challah becomes the perfect centerpiece for your holiday feast. So, let’s dive into this comforting experience together and learn how to create a bread that’s as meaningful as it is delicious.
Why is Round Challah so special?
Aromatic Experience: The warm scent of fresh bread fills your kitchen, instantly lifting everyone’s spirits.
Symbolic Meaning: Beyond taste, this round challah beautifully embodies the cycle of life, enhancing your Rosh Hashanah celebrations.
Easy to Master: The straightforward braiding technique makes it accessible for all skill levels.
Impressive Presentation: With its golden-brown crust and fluffy interior, it’s a stunning centerpiece that impresses family and friends.
Delightful Flavor: The subtle sweetness from honey and enriched texture ensures every bite is memorable.
Elevate your holiday meal by pairing this round challah with traditional dishes or enjoy it solo with honey or butter for an extra treat.
Round Challah Ingredients
• Get ready to create this delightful holiday bread!
For the Dough
- All-Purpose Flour – Provides structure; you can swap it with bread flour for a chewier texture.
- Instant Rapid Rise Yeast – Leavens the dough; ensure it’s fresh for the best results.
- Kosher Salt – Enhances flavor; avoid table salt due to added preservatives.
- Lukewarm Water (120-130°F) – Activates the yeast; too hot will kill it, while too cold will stall activation.
- Honey – Adds sweetness and moisture; use agave syrup for a vegan alternative.
- Vegetable Oil – Keeps the bread moist; can be replaced with melted coconut oil for a tropical twist.
- Eggs – Provides richness and binds the ingredients; room temperature eggs mix better. You can substitute with flax eggs for a vegan version.
- Egg Yolk – Used for the egg wash, giving the bread a beautiful golden finish.
For the Topping
- Sesame Seeds – Adds texture and a nutty flavor; feel free to switch to poppy seeds or an herb mix for a unique spin.
Craft this round challah with love, and watch as it becomes the perfect addition to your Rosh Hashanah table!
How to Make Round Challah
-
Combine Ingredients: In a stand mixer bowl, mix 2 cups of all-purpose flour, instant rapid rise yeast, and kosher salt together lightly. This step sets the foundation for your fluffy dough.
-
Incorporate Wet Ingredients: Gradually add lukewarm water, honey, vegetable oil, and eggs into the dry ingredients. Mix until you see a wet batter forming; this should take just a couple of minutes.
-
Add Remaining Flour: Slowly stir in another 2 cups of flour until a sticky dough is achieved. The dough should cling to the sides but begin to pull away from the bowl.
-
Knead the Dough: Transfer your dough to a floured surface and knead for 10-20 minutes. You’re looking for smooth and elastic dough that springs back when poked; this is key for a good texture.
-
First Rise: Place the kneaded dough into an oiled bowl, cover it with a cloth, and let it rise in a warm area until doubled in size, approximately 2-3 hours.
-
Shape the Dough: After the first rise, divide the dough into 4 equal pieces. Roll them into strands and create a braided “hashtag” shape, bringing together those beautiful twists.
-
Second Rise: Transfer the braided dough onto a lined baking sheet, cover it once more, and let it rise until it’s about 1.5 times its original size (1-2 hours).
-
Preheat Oven: While the dough rises, preheat your oven to 350°F. This will ensure it’s ready right when the dough is.
-
Egg Wash: Gently brush the risen bread with the whisked egg yolk. At this point, sprinkle sesame seeds on top for that final touch of flavor and texture.
-
Bake: Place your braided dough into the preheated oven on a double tray. Bake for about 20 minutes, then cover with foil and bake for an additional 25-35 minutes until golden brown and the internal temperature reads 190-200°F.
-
Cool: Remove your round challah from the oven and transfer it to a cooling rack before slicing and serving. Let it cool a bit to enhance those wonderful flavors!
Optional: Serve warm with honey or butter for an indulgent taste experience.
Exact quantities are listed in the recipe card below.
What to Serve with Round Challah?
As you gather around the table, let the delightful warmth of homemade round challah be the foundation of your holiday feast.
- Honey Butter: A spread of rich, creamy honey butter enhances the subtle sweetness of the challah, creating a luxurious bite that melts in your mouth.
- Beet Salad: The earthy tones of roasted beets provide a vibrant contrast to the light bread, introducing a refreshing crunch that awakens the palate.
- Chicken Soup: This comforting classic perfectly complements the fluffy texture of the challah, making each dip into the broth a cozy delight.
- Fruit Compote: A sweet-tart fruit compote offers a burst of flavor alongside the bread’s richness, making for a delightful pairing with every slice.
- Roasted Vegetables: The caramelized flavors of roasted root vegetables add hearty substance, balancing the light dough of the round challah with every flavorful bite.
- Wine Pairing: A crisp, fruity white wine enhances the flavors in your meal, while its acidity cuts through the richness of the challah and dishes that accompany it.
- Chocolate Babka: For dessert, a slice of rich chocolate babka creates an indulgent ending to your meal, tying the sweetness of the bread into a delightful conclusion.
- Grilled Cheese: Try making a grilled cheese sandwich with slices of round challah for a cozy, unexpected twist that pairs nostalgia with new flavor profiles.
Make Ahead Options
These delightful Round Challah loaves are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance. Simply complete the first rise and then shape the dough into a braided loaf before covering it and placing it in the fridge. This cool environment slows down the fermentation, allowing the dough to develop wonderful flavor while preventing over-proofing. When you’re ready to bake, let it sit at room temperature for about 30 minutes to an hour before performing the egg wash and baking as directed. This makes your holiday prep much easier, as you’ll have a beautifully braided, ready-to-bake Round Challah just waiting to emerge from the oven!
Expert Tips for Round Challah
-
Fresh Yeast: Always check the expiration date on your yeast; expired yeast can result in flat bread, ruining your round challah.
-
Knead Properly: Knead until the dough is elastic and springs back when poked. Over-kneading can lead to a dense final product, so be careful!
-
Temperature Matters: Ensure your lukewarm water is within the right range (120-130°F). Water that’s too hot will kill the yeast, while too cold will not activate it.
-
Avoid Refrigeration: Keep your challah at room temperature after making it. Refrigeration can dry out the bread and affect its texture.
-
Baking Check: Monitor your round challah closely in the oven to prevent over-browning. If it’s browning too fast, cover it with foil for the last part of baking.
How to Store and Freeze Round Challah
Room Temperature: Keep your round challah in an airtight container for up to 4 days. Store it in a cool, dry place to maintain its freshness.
Freezer: Wrap the challah tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. This will preserve its flavor and texture.
Thawing: To enjoy later, thaw the frozen round challah at room temperature for several hours or overnight. For a softer crust, warm it in the oven at 350°F for 10-15 minutes.
Reheating: If you prefer to microwave, heat slices for 10-15 seconds. Avoid overheating, as it can dry out the bread.
Round Challah Variations
Feel free to let your creativity shine as you explore different twists on this beloved recipe!
-
Dairy-Free: Substitute eggs with flax eggs and use non-dairy milk for a vegan-friendly challah.
-
Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a nutty flavor and added nutrition. The result is a chewier texture that’s rich in fiber.
-
Sweet Surprise: Add raisins or dried cranberries into the dough for bursts of sweetness in every bite. Their naturally sweet flavor perfectly complements the honey.
-
Savory Herbs: Mix in chopped fresh herbs like rosemary or thyme to the dough for a delightful twist. This savory option pairs wonderfully with olive oil for dipping.
-
Nutty Crunch: Incorporate finely chopped walnuts or almonds into the dough for a bit of texture and nutty flavor, making it even more satisfying to enjoy.
-
Spiced Delight: Add a pinch of cinnamon and nutmeg to the dough for a warm, aromatic hint that transforms your challah into a cozy delight.
-
Citrusy Freshness: Mix in a tablespoon of lemon or orange zest for a vibrant citrus note that brightens the flavor profile beautifully.
-
Gourmet Seeds: Instead of just sesame seeds, consider using a combination of seeds like poppy, flax, or even sunflower seeds for an exciting crunch.
Round Challah for Rosh Hashanah Recipe FAQs
What is the best way to select ripe ingredients for round challah?
Absolutely! When choosing ingredients, look for all-purpose flour that feels fine and dry without any clumps. Choose fresh instant rapid rise yeast, which should not be expired, as it is crucial for the leavening process. Ensure your eggs are large, free-range if possible, and at room temperature for optimal mixing. Fresh honey should smell fragrant and taste sweet, but if you want a vegan option, opt for agave syrup, which is equally delightful.
How should I store leftover round challah, and how long will it last?
Very! To store your round challah, place it in an airtight container at room temperature for up to 4 days. Make sure to keep it in a cool, dry place to preserve its freshness. If you want to save some for later, you can wrap it tightly with plastic wrap and then with aluminum foil, freezing it for up to 3 months. Just remember to thaw it at room temperature before enjoying it again.
Can I freeze round challah, and what’s the best method?
Absolutely! To freeze your round challah, wrap it tightly in plastic wrap to keep out air, then wrap it again in aluminum foil for added protection. Label the package with the date before placing it in the freezer. When you’re ready to enjoy it, thaw the challah at room temperature for several hours or overnight. If you desire a softer crust, consider warming it in an oven preheated to 350°F for about 10-15 minutes after thawing.
What if my dough isn’t rising as expected?
The more, the merrier! If your dough doesn’t rise, check the freshness of your yeast first. It should be bubbly and active when mixed with warm water. If it’s inactive, it can ruin the dough. Next, ensure your environment is warm enough for rising; yeast thrives in temperatures around 75°F to 85°F. If it’s too cold, it won’t rise properly. You could place the bowl in a warm (not hot) area, such as near an oven that’s gently heated.
Can I make dietary adjustments for pets or allergies?
Very! If you have allergies, ensure you substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons water for each egg) for a vegan version. Also, be cautious with your toppings—poppy seeds and sesame seeds might not be suitable for some dietary restrictions. Always consult with your veterinarian before introducing new foods to pets, as certain ingredients could be harmful.
What do I do if my round challah comes out too dense?
Certainly! If your round challah turns out dense, it may be due to over-kneading the dough or letting it rise too long. For future batches, knead until the dough is silky and springs back when poked, but avoid excessive kneading. Additionally, ensure your yeast is fresh and your rising times are adhered to—generally, look for the dough to double in size, which usually takes about 2-3 hours during the first rise.
Round Challah Bliss: Your Guide to Rosh Hashanah Delight
Ingredients
Equipment
Method
- In a stand mixer bowl, mix 2 cups of flour, yeast, and salt together lightly.
- Gradually add lukewarm water, honey, vegetable oil, and eggs into the dry ingredients. Mix until a wet batter forms.
- Slowly stir in another 2 cups of flour until a sticky dough is achieved.
- Transfer dough to a floured surface and knead for 10-20 minutes until smooth and elastic.
- Place kneaded dough into an oiled bowl, cover with a cloth, and let it rise in a warm area until doubled in size, approximately 2-3 hours.
- Divide the dough into 4 equal pieces, roll into strands, and create a braided 'hashtag' shape.
- Transfer braided dough onto a lined baking sheet, cover, and let it rise until 1.5 times its original size (1-2 hours).
- Preheat oven to 350°F.
- Brush the risen dough with whisked egg yolk and sprinkle sesame seeds on top.
- Bake for about 20 minutes, cover with foil, and bake for an additional 25-35 minutes until golden brown.
- Remove from oven and transfer to a cooling rack before slicing and serving.