Description
A soft, sweet, and symbolic round challah loaf studded with golden raisins and brushed with honey, perfect for Rosh Hashanah celebrations.
Ingredients
Scale
- 4 to 4.5 cups (500-560g) All-Purpose Flour
- 2 packets (14g) Active Dry Yeast (or 1 packet instant yeast)
- 1 cup (240ml) Warm Water
- 3 large Eggs (room temperature)
- ½ cup (170g) Honey
- ⅓ cup (80ml) Vegetable Oil
- 1 teaspoon Salt
- 1 cup (150g) Golden Raisins
- 2 tablespoons Sugar (optional, for cinnamon sugar filling)
- 1 teaspoon Cinnamon (optional, for cinnamon sugar filling)
- 1 large Egg (beaten with 1 tablespoon water or milk, for egg wash)
- Sesame or Poppy Seeds (for sprinkling)
Instructions
- Activate the yeast: In a small bowl, combine warm water, 1 teaspoon of honey, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: In a stand mixer bowl, combine 3 cups flour, remaining honey, salt, and oil. Add the yeast mixture and 3 eggs. Mix on low until combined.
- Knead the dough: Gradually add remaining flour until dough pulls away from sides and forms a smooth ball. Knead for 8-10 minutes until soft and elastic (windowpane test should pass).
- First Rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1.5-2 hours until doubled in size.
- Shape the loaf: Punch down dough, roll into a 12×16 inch rectangle. Sprinkle with raisins (and cinnamon sugar if using). Roll into a log, seal seam, then curve into a circle, pinching ends to seal. Place on a parchment-lined baking sheet.
- Second Rise: Cover loosely and let rise for 45-60 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Brush with egg wash and sprinkle with seeds. Bake for 30-35 minutes until deep golden brown and internal temperature reaches 190°F (88°C).
- Cool: Let cool on a wire rack for at least 20 minutes before slicing.
Notes
Ensure yeast is fresh and foamy before proceeding. Do not over-flour the dough; it should be slightly tacky. Plump raisins in warm water and pat dry to prevent soggy dough. For extra shine, apply egg wash twice. Can be made ahead and frozen.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: Jewish
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 180
- Sugar: 10
- Sodium: 250
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 32
- Fiber: 1.5
- Protein: 5
Keywords: Rosh Hashanah, Challah, Honey Bread, Raisin Bread, Holiday Bread, Jewish Recipes, Round Challah