Looking for a sweet challah recipe for Rosh Hashana? This one definitely takes the cake! For even more sweetness, top with the optional streusel.
- 2 tbsp. dry yeast
- 1 cup warm water
- 1 tbsp. sugar
- 6 eggs, beaten
- 2/3 c oil
- 1 1/2 c. sugar
- 1/2 c. ginger ale
- 1/2 c. apple juice
- 3 c. warm water
- 16 cups flour, divided
- 2 heaping tbsp. salt
- 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.
- Beat eggs, oil, sugar and liquids; add the yeast mixture. Add 8 cups of flour, and mix well.
- Slowly add the other 8 cups of flour, and the salt, and knead well (for 10 minutes on medium speed).
- (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.)
- Let the dough rise for 1 hour.
- Shape challahs, and place in lightly greased or parchment-lined round challah pans, or on cookie sheet.
- Egg challah and sprinkle with seeds or streusel (see recipe below).
- Let rise an additional 1-1/2 to 2 hours.
- Bake at 375°F for 10 minutes; turn down oven to 350°F, and bake another 20-30 minutes until lightly golden.
- Remove from pans immediately after baking to prevent sogginess.
- 1 cup flour
- 3/4 cup sugar
- 1/3 cup margarine, softened
Horsehair is out, silicone is in! Brush your challahs and other pastries without leaving hairs behind in the dough!