Small sweet rolls shaped like pomegranates
These sweet, pomegranate-shaped buns will be a hit on your Rosh Hashanah table. They're delicious and add a festive and inviting touch to any holiday celebration.
Ingredients for the recipe
1 kilo of sifted flour
2 tablespoons of dry yeast
1 pinch of salt
1/2 cup of sugar
1/2 cup of oil
2.5 glasses of lukewarm water
2 beaten eggs
For the coating
A beaten egg
1 teaspoon of sugar
Instructions
Using a mixer or by hand, knead all the roll ingredients (except the salt) for about 10 minutes, kneading well. After 5 minutes of kneading, add the flour and continue kneading.
Cover the bowl and let the dough rest for about an hour.
Knead a second time to remove air from the dough, cover and let rest for another half hour.
From the dough, we will create balls the size of a tennis ball; from a ball of dough, we will create smaller balls that we will use for the pomegranate crowns.
Place the tennis balls in a pan lined with parchment paper and let them rest for about 15 minutes.
From the small balls, we will create pomegranate wreaths by making 6 cuts from the center to each ball with scissors.
Spread the rolls with beaten egg and sugar.
Place a crown on each loaf of bread.
Bake the rolls in a hot oven at 180 degrees until golden brown.
Round challah with honey and raisins
An easy recipe suitable for Shabbat, Rosh Hashanah, and any other holiday. A delicious and impressive challah that fills the house with sweet aromas. Raisins are optional.
Ingredients for the recipe
1 kg of flour
2 tablespoons of dry yeast
1/4 cup of sugar
1/4 cup of honey
A tablespoon of salt
1 egg
Half a cup of oil
2.5 glasses of lukewarm water
A handful of raisins to enjoy
For the cover
1 egg
2 teaspoons of honey
Instructions
In the bowl of a mixer, knead together the flour, sugar, yeast, water and eggs until combined.
Add the salt, sugar, honey, and oil and continue kneading for about 10 minutes. Add the raisins and knead until incorporated.
Cover the bowl with a towel and let it rise for half an hour.
After the dough has risen, divide it into two equal parts. From each part, we will create a round challah: divide each part of the dough into two equal pieces, roll them into long ropes, and braid them around each other. Alternatively, form balls to create a ring. Seal the two ends into a circle and place on a baking sheet lined with parchment paper.
Leave the challahs to rise on the baking sheet for another half hour.
Preheat the oven to 180 degrees, mix the egg with the honey and brush the challah before baking.
Place the challahs in a hot oven and bake for about 25 minutes, remove and cool the challahs.
The best Rosh Hashanah challah
A sweet challah that fills the house with the aroma of the most delicious pastry. From the following recipe, you can make one large challah or two regular sweet challahs.
Ingredients for the recipe
1 kg of sifted flour
2 tablespoons of dry yeast
8 tablespoons of sugar
2.5 glasses of lukewarm water
1/2 cup of oil
1 egg
A tablespoon of salt
Cover on the challah
scrambled eggs
Crystallized sugar / sesame
Instructions
Sift the flour, yeast and sugar into the bowl of the food processor and mix.
While stirring, add the water, oil and egg and knead well into a ball of dough.
Add the yeast and continue kneading for about ten minutes.
Wrap the bowl and let the dough rest for fifteen minutes.
Knead again, remove the air from the challah dough and let it rest for about half an hour.
Transfer the dough to a work surface, divide into 3-4 equal parts, roll into logs and braid.
We will cover the challah and let it rest for fifteen minutes.
Spread a beaten egg, sprinkle with sesame seeds
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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