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.