September 09, 2022
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.
- 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
Crumble together, and sprinkle on top of challahs. You can freeze any extra. Great for topping muffins.
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!
Recipe by Shiffy Steinberg