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.
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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