Recipe time - Rosh Hashanah Challah!

Rosh Hashanah (Jewish New Year) is coming up, so I thought I’d share my challah recipe with you all! Some people only add honey into their challah dough over the new year (we celebrate by eating sweet, round things) but I use the honey dough all year round. 

The dough is quite soft and sticky, which gives us a light, fluffy, bread. If you’ve not had challah before, its quite similar to brioche, but much easier to make and work with. You can use it for anything that you would use brioche for, and make leftovers into French toast!

For some decoration or plaiting inspiration, check out Challah Prince on instagram, there are some very cool videos on different shapes! 

Good luck with your challah’s, make sure to tag me in any photos you post of yours! 

HONEY CHALLAH - MAKES 2 LOAVES

10G DRY YEAST

2 EGGS

250G WATER

60G OIL

60G HONEY 

1 1/2 TSP SALT

600G FLOUR

Mix the yeast, eggs, water, oil and honey together. Add in the flour and the salt and knead either by hand or in a stand mixer, until you have a smooth but sticky dough. Add more flour as kneaded to create a dough that you’re comfortable working with. 

Cover with clingfilm and leave either at room temperature for 1-2 hours until doubled in size, or in the fridge overnight. 

The next day split into loaves and shape as desired. Cover with an oiled piece of clingfilm and leave to prove a second time until doubled in size. Bake at 180c for 20-30 minutes until golden brown and makes a hollow sound when tapped on the base.

To shape yours like mine in the photo, use this video https://www.instagram.com/reel/CTUrnhgnuhN/?utm_medium=copy_link From Challah Prince, I took the glass out of the centre after the second prove but before baking.