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Round Challah Recipe & Braiding Tutorial

18Doors

Medium

Difficulty

If you’ve never baked a round challah, or any shape challah, this recipe and braiding tutorial from PJ Library are foolproof! A round challah is traditional for the Jewish New Year, when we strive the make the world more whole. Baking challah is one of the best and most delicious ways to welcome the holiday with your kids.

Click below to view or download the Round Challah Recipe & Braiding Tutorial PDF and print at home. If you’re looking for more guidance on celebrating Rosh Hashanah at home, see PJ Library’s full guide. And see the other recipes and resources 18Doors has to offer for parents leading up to the High Holy Days.

Click to download a PDF of this recipe: PJLibrary Challah

Ingredients for two round challahs

  • 1 1/2 Tbsp. yeast
  • 2 1/2 cups warm water
  • 1 tsp. plus 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 Tbsp. salt
  • 8 cups flour
  • 1 cup raisins (optional)

Directions

  1. Dissolve the yeast in the water with 1 tsp. of sugar. Whisk the mixture together, then add the oil, salat and remaining sugar. Add the flour gradually, mixing well and then working it in with your hands.
  2. Take turns kneading as a family for about 10-15 minutes, until the dough is smooth and elastic. Work in the raisins (optional). Cover the bowl with a towel and leave it in the refrigerator overnight.
  3. The next morning, let the dough warm to room temperature, then punch it down and separate into two portions.
  4. Now, it’s time to braid the challah. Take one of the portions and shape the dough into six strands of equal length. Lay three strands horizontally on a floured surface, then weave the other three strands into them vertically. Lift the bottom strands as needed to weave the top strands in. The ends of the strands will stick out. Now, braid the ends together on all four sides. Gently tuck the braided edges underneath the middle section. Repeat this process to create the second loaf.
  5. Grease two round baking tins and transfer your loaves into them. Let the dough rise for another hour, then bake at 350 degrees for 20-25 minutes or until golden brown. If desired, glaze with a mixture of warm honey and a drop of water.

18Doors

18Doors is here to support interfaith couples and families exploring Jewish life. We offer educational content; connections to welcoming organizations, professionals and programs; resources and trainings for organizations, clergy and other program providers; and our Rukin Rabbinic Fellowship provides offerings for couples in cities nationwide. If you have questions, please contact info@18doors.org.