Challah Project # 11 – Raisin Honey Challah


After making what we decided was the perfect challah for Rosh Hashanah (Brown Sugar Challah with Pomegranate Glaze) about 3 weeks before Rosh Hashanah, I couldn’t make it again for the actual holiday, it was too soon for a repeat. So, I decided to try an experiment for our ‘real-time’ holiday challot.

I had plenty of high-gluten flour in my pantry that needed to be used.  I had bought it by mistake and have been trying to figure out what I should use it for. I found some recipes for challah that used high-gluten flour, so I decided to try it in this relatively simple raisin challah and see how the texture would be.  It was beautiful!  Such a a great challah!

And absolutely delicious when paired with the honey I brought back from my trip to Norway!

A great way to start our new year, Shana Tova to all!

 

Raisin Honey Challah

Adapted from Miriam Szokovski‘s Round Raisin Challah with Sweet Crumb Topping

Dough

2 Tbsp dry yeast

2 1/2 cups very warm water

3 large eggs, beaten, with a little (about 1/2 egg-worth) removed (locally raised)

5 Tbsp honey

1/2 cup canola oil

1 Tbsp salt

1/2 cup raisins

8 – 9 cups flour (I used high gluten flour)

Egg wash

1 egg (locally raised)

Crumb topping

1/4 cup flour

1/4 cup sugar

1/2 tsp. vanilla

2 1/2 Tbsp canola oil

Directions

In a very large bowl, dissolve yeast in 1 cup warm water and let sit about 15–20 minutes until slightly frothy.

Add the rest of the ingredients and half the flour. Mix until a loose batter forms. Add the rest of the flour a couple of cups at a time, until the dough is soft but not sticky. Cover the dough with plastic wrap and put it in the refrigerator overnight (or a warm place to rise for about 1½ hours). Dough should double in size.

Punch the dough down and let it rest for 10 minutes. Divide into 2. Roll each half out into a long rope.  Form into a round spiral loaf or braid and then form into a round loaf.

Place loaves on a parchment sheet-lined cookie sheets and let rise for another 40 minutes.

Make the sweet crumb topping by putting the flour and sugar into a bowl. Slowly add the vanilla and oil, mixing with a spoon, or your fingertips until you it reaches crumb consistency.

Egg wash the loaves and sprinkle with crumb topping.

Bake at 375° F for approximately 45 minutes. Loaves should be golden brown and firm on the bottom. Enjoy!

Makes 2 round loaves.

Categories: Bread, Kosher, Recipe, Rosh Hashanah/Yom Kippur, Vegetarian | Tags: | Leave a comment

Post navigation

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

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

%d bloggers like this: