Getting your Trinity Audio player ready...
This easy, traditional recipe is the perfect treat to serve on Rosh Hashana or any other occasion where you wish to celebrate with sweet, supple bread.
More stories:
Ingredients (for 2 challahs):
- 500 grams of white flour
- 1 tablespoon (10 grams) of dry yeast
- 250 ml of water
- 60 ml of oil
- 40 grams of honey
- 60 grams of sugar
- 1/2 teaspoon of salt
- Oil
- 1 egg, beaten
- For the glaze: honey
Instructions:
1. Place all the ingredients in a mixing bowl with a dough hook. Mix for 10-12 seconds on low speed until you have a uniform and slightly sticky dough that separates from the sides of the bowl
2. Remove the dough and oil it. Place it in a bowl, cover with a cloth, and let it rise for about an hour.
3. Punch down the dough and divide it into eight pieces (100 grams each). Roll each piece into a strand and twist it into a round challah shape. Place them in a parchment-lined baking pan.
4. Let the dough rise for 40 minutes.
5. Preheat the oven to 190°C (375° F).
6. Brush the challahs with the beaten egg.
7. Bake for 20-25 minutes, until the challahs are baked and golden.
8. Glaze the warm challahs with honey and serve.
Tip: You can freeze the baked challahs without glazing them with honey. Let them cool until they’re just slightly warm, wrap them well, and freeze. A few hours before serving, thaw the challahs, defrost them, warm up in the oven at 160°C (320° F), glaze with honey and serve.