📝 About This Recipe
Celebrate the Jewish New Year with this symbolic round challah, representing the cycle of life and the crown of the Divine. This loaf is enriched with aromatic honey and plump golden raisins, creating a pillowy, pull-apart texture that is as beautiful as it is delicious. The high-gloss egg wash and a sprinkle of sesame seeds provide a stunning finish to this essential Rosh Hashanah centerpiece.
🥗 Ingredients
The Yeast Starter
- 1 1/2 cups Warm water (105°F to 115°F)
- 1 tablespoon Active dry yeast
- 1 teaspoon Granulated sugar (to feed the yeast)
The Dough
- 7-8 cups Bread flour (plus more for dusting)
- 1/2 cup Honey (clover or wildflower recommended)
- 1/2 cup Vegetable oil (neutral flavor)
- 3 Large eggs (at room temperature)
- 1 tablespoon Kosher salt
- 1 teaspoon Vanilla extract (for a sweet aromatic lift)
The Inclusions & Topping
- 1 cup Golden raisins (soaked in warm water for 15 minutes and drained)
- 1 Egg yolk (for the egg wash)
- 1 tablespoon Water (to thin the egg wash)
- 1 tablespoon Sesame seeds (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Whisk gently and let it sit for 5-10 minutes until the mixture is frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the honey, oil, 3 eggs, salt, and vanilla extract until smooth.
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3
Add the proofed yeast mixture to the wet ingredients and stir to combine.
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4
Gradually add the bread flour, one cup at a time, mixing with a dough hook or wooden spoon until a shaggy dough forms and begins to pull away from the sides of the bowl.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5-7 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
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6
Flatten the dough slightly and spread the drained raisins over the surface. Fold the dough over and continue kneading for 2 minutes to evenly distribute the fruit.
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7
Place the dough in a large, lightly oiled bowl. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the risen dough to release air. Divide the dough into two equal portions to make two loaves.
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9
To create the 'Crown' shape: Roll each portion into one very long rope (about 24-30 inches). Coil the rope around itself like a snail shell, tucking the end underneath the loaf.
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10
Place the shaped loaves on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes until they look puffy and 'pillowy'.
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11
Preheat your oven to 350°F (175°C). In a small bowl, whisk the egg yolk with 1 tablespoon of water.
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12
Gently brush the entire surface of the loaves with the egg wash, ensuring you get into the crevices. Sprinkle with sesame seeds if desired.
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13
Bake for 35-40 minutes. The challah is done when the crust is a deep mahogany brown and the bottom sounds hollow when tapped. An instant-read thermometer should register 190°F.
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14
Transfer to a wire rack and allow the bread to cool completely before slicing to ensure the interior crumb sets properly.
💡 Chef's Tips
Soaking your raisins in warm water or apple juice before adding them prevents them from absorbing moisture from the dough, keeping your bread soft. If the bread is browning too quickly, tent it loosely with aluminum foil halfway through the baking process. Always measure your flour using the 'spoon and level' method to avoid a dry, heavy loaf. For a deeper flavor, you can let the dough rise in the refrigerator overnight for its first rise; just bring it to room temperature before shaping. Avoid adding too much extra flour during kneading; the dough should remain supple and slightly soft to the touch.
🍽️ Serving Suggestions
Serve warm with a small bowl of honey for dipping to symbolize a sweet new year. Pair with traditional Rosh Hashanah brisket or roasted chicken for a festive meal. Leftover slices make the absolute best French Toast or bread pudding the next morning. Serve alongside a crisp glass of Israeli Chardonnay or a sparkling apple cider. Spread with salted butter or a touch of apple butter for a perfect afternoon snack.