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.
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.
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.
The next morning, let the dough warm to room temperature, then punch it down and separate into two portions.
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.
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.
Sophie Mortman is a student of Modern English Literature and the Editorial Assistant at 18Doors. When she’s not busy reading or writing, she enjoys listening to music, watching movies, spending time outdoors and petting every dog she sees.