‘An indulgent, soft, and scrumptious Challah recipe for the Sabbath!’
Original Recipe Author
Baking is one of the most challenging forms of cooking, but also the most rewarding! Seeing your warm Challah on your dining table with its perfect texture may be the best reward, don’t you think?
If you want to make some Challah for the Sabbath, but don’t know how to do it, see our round Challah recipe here!
“Excellent Challahs. I made this recipe with butter for the holiday. Amazing!”
Round Challah Recipe
- 2 lbs. all-purpose flour (1 kg)
- 2 oz. fresh yeast (50 g / 2 tbsp. dry yeast)
- 2 large eggs
- 2¼ cups water (¼ cup should only be added if the dough feels dry, each flour has a different absorption rate)
- 6 tbsp. sugar
- 1 tbsp. salt
- 1 margarine stick (100 g)
- 1 tbsp. margarine (melted)
- Sesame seeds
- 1 egg
- Grab a large bowl, and fill it with all the dough ingredients except the salt. Then, knead the contents using a kneading hook.
- When the dough forms, add the salt, then check the texture. If it’s dry, add the remaining ¼ cup of water.
- Leave the dough to knead for 8 minutes. It’s better to use an alarm to make sure you get the duration right.
- Remove the dough from the bowl, and using a brush, cover the bowl’s bottom with some oil. Put the dough inside the bowl again and rub it with oil using the brush or your hands.
- Wrap the bowl in plastic wrap and leave it until the dough doubles up in volume.
- Prepare a clean surface and sprinkle some flour on it. Then, take the dough out and form it into round Challahs on the floured surface.
- In a small bowl, mix an egg with a tablespoon of melted margarine. Then, brush the Challahs with the mixture so that when you add the sesame seeds later, they stick to the dough without falling off.
- Grab a baking pan and line it with parchment paper, then put the Challahs in it, making sure to leave space between them because they’ll rise.
- Leave the Challahs on the pan until they double in volume, then brush them with eggs again. Sprinkle some sesame seeds, then put the pan in your oven at 350°F (180°C).
- Check the Challahs every little while, and take them out when they’re golden.
- Leave them to cool down, then serve and enjoy!
- If you want to save some Challahs for later, put them in an air-tight bag and in the freezer. When it’s time to eat them, let them defrost at room temperature.
- Comments and Tips
- To get the soft Challah texture, you must use margarine or similar butter substitutes. Oil won’t get you the same result.
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