• 14 cups white flour (2 Kg)
  • 2 tablespoons salt
  • 4 tablespoons dry yeast
  • 1½–2 cups sugar (to taste)
  • 4 cups warm water
  • 2 eggs
  • 2/3 cup oil
Topping:
1 egg, beaten
Sesame seeds

Glaze:
¾ cup boiling water
5 tablespoons sugar

Yields: 6 challahs

Sweet Shabbat Challah



Especially sweet and “Shabbosdik,” our families love this challah. The sweet glaze lends the challahs a special shine and festive appearance
.


Place the flour in a large bowl and combine with salt.

 Add yeast, sugar, and water and then the eggs and oil. Knead the mixture well for about 5 minutes. If the dough is sticky, add a bit more flour and knead with greased hands. The dough should be smooth and very soft, but workable.

Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for approximately 1 hour, until the dough doubles in volume.

Separate challah. See The Mitzvah of Hafrashat Challah.

Knead the dough for a few minutes on a floured surface and form the challahs. It’s best to work with greased hands, since the dough is very soft.

Place challahs in a pan. Cover and let them rise again in a warm place for approximately 1 hour, until the dough doubles in volume. In the meantime, preheat the oven to 375° F (190° C).

Brush with beaten egg, and sprinkle with sesame seeds. Bake until challahs turn dark brown.

When the challahs appear to be almost done, prepare the glaze: Dissolve the sugar in boiling water. Remove the challahs from the oven and immediately spoon the boiling glaze over them. Remove the challahs from the pan so that the bottom of the challahs doesn’t get wet from the glaze, and cool on a wire rack.

 


More Challah Recipes  |  Braiding Instructions and Ideas

A Guide to Separating Challah  |  Tips for Succesful Baking




Special Challah Designs

Click Here!
 

Bat Mitzvah?
Click Here!


Separating Challah
A step-by-step guide to hafrashat challah, excerpted from the challah book.
Click Here!

hafrashat challah
Rise to New Heights

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