Sweet Round Challah

Looking for a sweet challah recipe for Rosh Hashana? This one definitely takes the cake! For even more sweetness, top with the optional streusel.

Ingredients

• 2 tbsp. dry yeast
• 1 cup warm water
• 1 tbsp. sugar

Directions

1. Proof the yeast: Mix the tbsp. sugar with the 1 cup of water, and sprinkle the yeast on top. Cover, and let sit for 5 minutes. Mix, and rest for another 5 minutes.
2. Beat eggs, oil, sugar and liquids; add the yeast mixture. Add 8 cups of flour, and mix well.
3. Slowly add the other 8 cups of flour, and the salt, and knead well (for 10 minutes on medium speed).
4. (Note: This is a sticky dough, so coat your hands with flour when removing the dough from the mixer, and transfer to a well floured bowl.)
5. Let the dough rise for 1 hour.
6. Shape challahs, and place in lightly greased or parchment-lined round challah pans, or on cookie sheet.
7. Egg challah and sprinkle with seeds or streusel (see recipe below).
8. Let rise an additional 1-1/2  to 2 hours.
9. Bake at 375°F for 10 minutes; turn down oven to 350°F, and bake another 20-30 minutes until lightly golden.
10. Remove from pans immediately after baking to prevent sogginess.

Optional Streusel

Ingredients

These round challah pans are available in 5 sizes, to suit the size of your family. I love the way they crisp the outside, while leaving a fluffy inside! They also are a breeze to clean up, as they release the challahs so easily.

Horsehair is out, silicone is in! Brush your challahs and other pastries without leaving hairs behind in the dough!