Round Honey Challah

 
 

During Rosh Hashanah, we enjoy a round challah, instead of a traditional braided loaf to symbolize the circle of life. One of our favorite memories of Rosh Hashanah is digging into a loaf of warm challah and drowning it in sticky honey.

This rich challah is flavored with honey, egg yolks, and floral olive oil for a loaf that is perfectly eaten on its own, with honey, or made into delicious French toast the next morning!

Equipment 

  • Stand mixer (optional)

Ingredients

  • 3 tsp instant yeast

  • 1 tsp sugar

  • 1 ½ cup lukewarm water, divided

  • 1 large egg

  • 3 egg yolks

  • 1/3 cup honey

  • ¼ cup olive oil (or preferred oil)

  • 2 tsp sea salt

  • 4 ½ - 6 cups flour, plus more for dusting

Egg wash

  • 1 egg

  • 2 tbsp water

  • Sesame seeds, optional

Preparation

  1. Combine yeast, sugar, and ½ cup water in a bowl of a stand mixer. Let sit for 5-10 minutes, or until the yeast starts to foam or “bloom.” (If the yeast does not bloom, you may need to get fresher yeast.)

  2. Add remaining water, egg, egg yolks, honey, oil and salt, mixing on low to combine. Replace the paddle for the dough hook. 

  3. Add flour, one cup at a time, mix on low using the dough hook. Knead the dough until smooth and no longer sticky, adding more flour as needed. Transfer to a clean, oiled bowl. Cover with a clean, damp towel, and let rise until doubled in size, about 1 hour.  If you do not have a stand mixer, use a wooden spoon to mix until the dough is too thick, and knead in the bowl until smooth, about 10-15 minutes. 

  4. Preheat the oven to 350°F. Line a baking tray with parchment paper.

  5. Punch down dough to remove any air bubbles and transfer to a floured surface.

  6. Cut into 6 even pieces. Roll each piece into a rope, approximately 12 inches long. Cover with a damp cloth and let rest for 10-15 minutes.

  7. Lay 3 ropes down vertically and the other 3 horizontally across. Weave the ropes together and braid the remaining rope, tucking underneath to form a circular loaf.

  8. Make the egg wash: whisk together egg and water. Brush with egg wash and top with sesame seeds (optional).

  9. Bake for 40 minutes, turning the tray halfway through and brushing with additional egg wash.

  10. Let cool and serve with honey.

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