Grandma Rosie’s Fabulous High Holiday Sweet Round Challah

K. Kwitter, 2017

The same basic challah recipe applies, except that instead of 1/2 cup of sugar or honey, increase to 3/4 – 1 cup. You can also add either regular or golden raisins. it’s a good idea to plump them in hot water before adding them; that way they don’t absorb too much moisture from the dough. Finally, the traditional sweet challah is shaped into a round rather than a braid. You will need:

  • 7 cups flour
  • 1 T salt
  • 3/4 cup sugar (or honey)
  • 2 pkg yeast + 1/3 cup warm water
  • 1/2 cup oil
  • 4 eggs
  • 1 cup boiling water
  • 1/2 cup cold water

This recipe makes the equivalent of 3 round loaves.

Beat eggs in a small bowl.

In a large bowl mix oil, sugar and salt.

Add boiling water to large bowl and stir until all is dissolved.

Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.

Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)

Add yeast to large bowl.

Add eggs to large bowl, reserving about 1 tablespoon.

Add flour 1 cup at a time, mixing thoroughly after each addition.

Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.

Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled – about 1 hour.

Add 1 cup plumped raisins and mix well into the dough.

Turn out onto floured board and knead for 1-2 minutes.

Divide dough into thirds.

Take one of the thirds, and knead for another minute. Form it into a long snake; then wrap the snake up around itself in a coil, tucking the outside end under the coil to keep it from unwinding during baking. Place on a greased or parchment-lined cookie sheet or round cake pan.

Repeat for 2 other thirds. Put formed loaves into oven (pre-heated and then turned off, as before) for about 45 minutes.

Remove from oven. Turn oven to 350.

Brush tops gently with reserved egg.

Bake for about 30 minutes; times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.

Remove from cookie sheet, and put on dish towels to cool.

YUM!!