This is a rich challah variation for Rosh Hashana. The dough is sweetened with honey and studded with dried fruit.
1 person made this
Makes: 1 large challah
1 tablespoon caster sugar
600ml lukewarm water (35 degrees C)
40g fresh yeast or 14g dried active yeast
8 tablespoons honey
4 tablespoons olive oil
2 eggs, at room temperature
2 egg yolks, at room temperature
1 to 2 tablespoons salt
900g to 1kg plain flour
200g chopped mixed dried fruit or plain chocolate chips
1 egg, beaten with a little bit of water
sesame seeds for sprinkling
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Method Prep:1hr › Cook:1hr › Extra time:2hr45min › Ready in:4hr45min
In a large bowl or the bowl of a stand mixer dissolve the sugar in the water and stir in the yeast. Set aside. In a separate bowl lightly beat the honey, oil, eggs, egg yolks and salt.
Sift the flour. Add the egg mix to the yeast mix and whisk to combine. Gradually add the flour and knead to a smooth dough using the electric mixer or by hand. Add the dried fruit and knead for another 5 to 10 minutes.
Oil a large bowl and transfer the dough to it. Turn over so it is evenly oiled, then cover with plastic foil. Let rise at a warm place until the dough has doubled in volume, about 2 hours.
Line a baking tray with baking parchment. Briefly knead the dough to remove any air pockets. Divide into three equal parts. Shape each part into a long rope of equal length and thickness. Loosely plait the three ropes together. Pinch the ends together to seal and join the two ends to form a ring.
Place the ring on the prepared baking sheet and generously brush with beaten egg. Let rise for 45 minutes. In the meantime preheat the oven to 180 C / Gas 4.
Brush the ring once more with beaten egg, sprinkle generously with sesame seeds.