Round challahs are traditionally baked for the Jewish New Year, Rosh Hashana, to symbolize the continuity of life. On Rosh Hashana, we dip challah and apples in honey to symbolize our hopes for a sweet New Year. For this reason, Rosh Hashana challahs are often sweeter than those served the rest of the year. Some add more sugar than usual to the dough, while others add raisins or sprinkle cinnamon and sugar.

May this upcoming year be filled with sweet blessings and lead you closer to your inner happiness.

round challah for Rosh Hashana

If you want to make this a traditional three-braided challah, click here for instructions on how to braid it.

preparation – 2½ hours

baking time -35 minutes

makes 1 large round challah

The recipe uses a mixer with a dough hook, but you can easily use your hands. 

ingredients 

2 Tbsp/20g flaxseed

1 cup + 2 Tbsp/246g warm milk or almond milk

6 Tbsp/60g olive oil

1 tsp active dry yeast

1¼ cups/150g whole spelt flour

2¼ cups/350g white spelt flour

¼ cup/40g light brown sugar

1 tsp fine rock salt

toppings

oat milk for brushing

black and white sesame seeds

preparation 

  1. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flaxseeds, warm almond milk, oil, and yeast. Leave it to sit for 10 minutes, undisturbed, until the mixture foams, about 5 – 6 minutes.
  2. Measure the flour, sugar, and salt, whisk together, and add to the yeast and milk mixture. Turn the machine to the lowest setting and knead at medium speed for 5 – 10 minutes. The dough should be elastic and smooth. If it seems too sticky, add more flour, a tablespoon at a time, or if it is too dry, add more liquid, a tablespoon at a time.
  3. Cover with a damp tea towel and allow the dough to sit in a warm place for 1 – 1½ hours until well-risen and doubled in size.  The longer it sits, the better the bread.
  4. Take out the dough, knead a little with the heel of your hands and work it into a ball.

plaiting the dough

  1. Divide the dough into four equal pieces, approximately 214g each. Using your palms, starting from the center and working outward, elongate one piece by rolling it gently against the work surface with even pressure until you have formed a rope approximately 23 inches or 60 cm long. Repeat with the remaining three pieces.
  2. Place two strands parallel to one another vertically. Weave one strand horizontally through the two vertical strands, placing it on the left-hand strand and underneath the right-hand strand. Do the same with the remaining strand, but weave it underneath the left-hand strand and on top of the right-hand strand. The strands should sit snug to each other, with no space in between, looking like a large plus sign. (Refer to the photos below and watch this video; it is more difficult to explain than it is to do.)
  1. Starting from the bottom of your plus sign, take the left-hand strand and cross it over the right one. Moving counter-clockwise, do the same for the remaining strands.
  2. Now, switch directions. Look at the first strand you crossed at the bottom of your loaf (it should now be horizontal instead of vertical). Take what is now that strand’s right-hand neighbour and cross it over, going clockwise. Do that with the remaining strands.
  3. Keep switching directions until you have run out of dough to plait. You may have to stretch it a little to weave it all together.
  1. Pinch the remaining dough together and tuck it under the loaf so it looks neat. Transfer the braided loaf to the baking tray, brush it with oat milk, and sprinkle it with black and white sesame seeds.
  1. Cover loosely with an oiled plastic wrap or a damp tea towel and set aside in a warm place to rise for 1½ hours.
  2. About 15 minutes before the dough has finished rising, preheat an oven to 180C/350F.  Remove the plastic wrap or towel and bake for 35 minutes or until golden brown.  Allow the challah to fully cool down before cutting into it.

Shana Tova!

 

round seeded challah

Here’s another way to make a round challah. Watch this video for very easy instructions. Divide the dough into three pieces, roll each strand into 65cm long, and proceed to plait.

note to self

  • 6 rolls – divide into 6 pieces, approx. 145g each – roll to 45 cm
  • 10 rolls – divide into 10 pieces, approx. 90g each – roll to 35 cm
  • 12 rolls – divide into 12 pieces, approx 80g each – roll to 30 cm