The Challah Project #10 – Brown Sugar Challah with Pomegranate Glaze …Perfect for the High Holidays

I really enjoy making special Challahs for the High Holidays.  Two of my favorites are Date Challah and Apple Cinnamon Challah; but now we may have a new favorite – Brown Sugar Challah with Pomegranate Glaze!

It is beautiful on the outside and sweet and enticing on the inside.It captures the wishes for a sweet year and just brings a smile to the face of everyone who eats it.Can you tell we really liked this? The three of us finished it off in a day!

Brown Sugar Challah with Pomegranate Glaze

from Molly Yeh

3/4 c warm water
1 tbsp dry yeast
1 1/4 c + 2 tsp brown sugar
3 c all-purpose flour, plus more for dusting
1 tsp kosher salt
A pinch of cardamom
1/3 c vegetable oil
3 eggs
2 c powdered sugar
2-3 tbsp pomegranate juice

In a measuring cup or small bowl, combine the water, yeast, and 2 teaspoons of brown sugar. Let sit for a few minutes until it gets foamy on top.

Meanwhile, in a large bowl or bowl of a stand mixer fitted with the dough hook, mix together 1/4 cup of brown sugar, the 3 cups of flour, salt, and cardamom. In a separate bowl, mix together the oil and 2 of the eggs.

When the yeast has proofed, add it to the dry ingredients, immediately followed by the egg mixture. Mix to combine and knead, either on a floured surface, or with the dough hook for 7-10 minutes, adding more flour as needed, until smooth.

Transfer to an oiled bowl, cover with a damp towel, and let rise until doubled in size, about 2 hours. (or cover it with plastic wrap and put it in the fridge overnight, like I did).

Turn onto a lightly floured surface, and roll the dough out into a large (approximately 10-inch by 14-inch) rectangle. Sprinkle on the remaining cup of brown sugar, and roll it up like a jelly roll.

Pinch the edges to seal them shut and then coil into a swirl shape with the seam side down. Place it on a baking sheet lined with parchment.

Beat together the remaining egg with a splash of water and brush it lightly onto the challah. Let it rise for 30 more minutes while you preheat the oven to 375.

Bake the challah until it’s golden brown and cooked through, about 35-40 minutes. Because this challah is round, it will take slightly longer to bake than a typical loaf. It may look done on the outside after about 20 minutes, but it will still be raw on the inside. If you’d like, you can tent the loaf with foil after 20 minutes to prevent it from getting too done on top.

When it’s done baking, let it cool and make the glaze.

To make the glaze, mix the powdered sugar with 2 tablespoons of pomegranate juice. Add more until you reach your desired consistency. Drizzle or pour it on your loaf and enjoy!

Makes 1 loaf.


4 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


  2. Rachel Shamash says:

    I love making this! I have made it every Rosh Hashanah since you posted it. I love eating it even more! Always a crowd pleaser! Hopefully one of these days we can share it! XO

    Liked by 1 person

    1. That would be great! We should have a challah making party!


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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