Other Round Challah Ideas (plus another challah recipe)

I posted about different ways of braiding round challahs, but I have two more ideas.

For the challah on the left, I took two long ropes of dough and twisted them together (like you would when making babka). I took this twisted strand and wrapped it in a spiral, making a twisted round loaf.

For the challah on the right, I shaped 12 round of dough. I put 8 on the bottom of the pan (like you would for a crown challah), sprinkled over raisins and cinnamon sugar, and then placed over 4 more rounds. I dusted the top with cinnamon sugar and sprayed with oil. This makes a domed pull-apart cinnamon raisin challah. You can also spray each ball with oil and roll it in cinnamon sugar before putting it in the pan, and you can stuff the insides of the balls with more raisins or chocolate chips. I proportionately reduced the amount of sugar in the dough to balance the addition of cinnamon sugar.

Here is what they look like before being baked:

Light & Fluffy, Not Too Sweet, Not Too Rich Challah
This is just a slight tweak of my usual challah recipe. I decreased the sugar, oil, and eggs somewhat (plus increased the water). If you spray the dough with oil and roll it in or sprinkle over cinnamon sugar, plus add raisins, it will be plenty sweet enough.

5 lbs. flour
8 eggs, extra-large (decreased from original 10 eggs)
4 cups water (increased from original 3 1/2 cups)
3 1/2 Tbl. yeast
3 Tbl. kosher salt
9-10 ounces sugar (decreased from original 11.25 ounces)
11-12 ounces oil (decreased from original amount was 14 ounces)

Combine the liquid ingredients and half the flour. Add the rest of the flour gradually. Let the dough rest for about 20 minutes before kneading. The dough will get less sticky during this rest. Dust the dough with flour before letting it rise. It helps also to press out the dough into a large sheet and give it a tri-fold (like a letter) and then another tri-fold in the other direction to make the resulting rectangle of dough into a square. Dust well with flour again. Let the dough rise for an hour and a half (or two hours) before taking and shaping.
Makes about 8 loaves.


One Response to “Other Round Challah Ideas (plus another challah recipe)”

  1. Sufganiyot: Traditional and Modernishe Baked « Pragmatic Attic Says:

    […] dough, you can try this water challah dough (which tastes strikingly like doughnuts when baked) or this egg rich challah dough. You will have enough dough for lots of doughnuts plus challah for […]

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