Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Challah Crowns
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- Level: Intermediate
- Total: 4 hr
- Prep: 25 min
- Inactive: 3 hr
- Cook: 35 min
- Yield: 2 round loaves (about 12 to 16 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 117 mg
While a loaf of braided challah is traditionally enjoyed on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), at Rosh Hashanah, the Jewish New Year, this eggy bread is shaped into a round to symbolize the cyclical nature of the year.
- Level: Intermediate
- Total: 4 hr
- Prep: 25 min
- Inactive: 3 hr
- Cook: 35 min
- Yield: 2 round loaves (about 12 to 16 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 119
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 68 mg
- Sodium
- 117 mg
Ingredients
Directions
- Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
- Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
- Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
- Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.
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