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Honey Challah Recipe
Meet the star of Rosh Hashanah — a wonderful honey challah. Just look at how beautiful it is —
impressive, isn’t it?
I make small buns and place an empty bowl at the center. I like seeing the kids tearing the challah apart and dipping it in the honey 🙂
Listen — if you want to impress your guests, make this amazing honey challah.
It comes out soft with a honey aroma — all that’s left now is to tear it apart and enjoy.
A baking tray
Ingredients:
400 grams flour (3 cups minus 2 Tbsp)
25 grams fresh yeast
or 11 grams dry yeast (1 Tbsp)
40 grams honey (2 Tbsp)
50 grams sugar (2 heaped Tbsp)
80 ml oil (1/3 cup)
3/4 tsp salt
170 ml warm water
(slightly less than 3/4 cup)
1 egg, beaten with 1 tsp honey for the egg wash
Sesame seeds
Preparation:
1.) Place flour, yeasts and sugar in the mixer bowl. Mix gently and add the salt along with the rest of the ingredients. Using the dough hook, process into a smooth and soft dough. Shape into a ball, place in a bowl, cover and proof for about 1.5 – 2 hours, the dough should double in size.
2.) Reduce the dough’s volume, divide into 20 parts or less if you want bigger buns and wait for 10
minutes. Shape each unit to a smooth ball.
3.) Place a small heat-proof bowl in the center, and arrange the balls all around it, close to each other yet not too close.
4.) Proof for 15 minutes. Meanwhile, preheat the oven to 180C°/356°F, brush over the balls with a whisked egg, sprinkle sesame and bake for about 25 minutes.
5.) When serving, fill the bowl with honey.
