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.
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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.