Cook Not by the Book

Rosh Hashanah Round Challah Bread

One kilo of flour makes three round challahs (crown, braid and spiral), brushed with an egg and date syrup wash and baked at 380°F.

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Baked spiral round challah with sesame and poppy seeds, with apples and pomegranates behind

Rosh Hashanah Round Challah Bread

Ingredients

Egg Wash

Instructions

  1. Mix lukewarm water, sugar, and yeast. Rest 10 mins.

  2. Combine flour, oil, salt, cornstarch, and yeast mixture. Knead.

  3. Let rise 1 hour. Preheat oven to 380°F.

  4. Shape into 3 round challahs: crown, braid, spiral.

  5. Rest 20 mins.

  6. Mix egg and date syrup. Brush challahs.

  7. Bake 25 mins until golden brown.

Tips

  • Use high-quality flour for better texture.
  • Adjust water amount based on flour absorption.
  • Let dough rest to ensure proper rising.
  • Brush egg wash gently to avoid excess.
  • Try decorating with STRAWBERRIES or other fruits for a sweet touch! Or just drizzle honey like I did.

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