On Rosh Hashanah, the challah changes shape. Instead of the long Shabbat braid, many families bake a round loaf, often sweetened with honey and dotted with raisins. Customs differ, and the reasons given are lovely.
Why round?
A circle has no beginning and no end, which many connect to the cycle of the year. Others see a crown, since we crown God as King on Rosh Hashanah, or a spiral rising like a ladder. Some families bake a bird shape or a ladder instead. Ask your family or your rabbi which custom you follow.
May this be a year as sweet as honey and as full as the loaf on our table.
A blessing for the table
Dipping in honey
Many Ashkenazi families dip the challah in honey, not salt, from Rosh Hashanah through Sukkot, to express the hope for a sweet year. Put a small dish of honey at every seat.
Recipe
Honey Round Challah
A sweet spiral loaf for Rosh Hashanah and other special occasions. Makes one large round challah.
- Total time
- 3 hr 40 min
- Hands-on
- 35 min
- Makes
- 1 loaf
- Level
- Medium
Ingredients
- 4 cups bread flour (500 g)
- 1 1/2 tsp instant yeast (5 g)
- 1/3 cup honey (110 g)
- 1 1/2 tsp salt (9 g)
- 3/4 cup warm water (180 g)
- 1/4 cup neutral oil (60 g)
- 2 eggs, plus 1 for the wash
- 1/2 cup raisins (optional) (75 g)
Method
- Mix and knead everything except the raisins into a smooth dough. Knead in the raisins at the end. 10 min
- Cover and let rise until doubled. 1 hr 30 min
- Roll into one long rope, thicker in the middle. Coil from the thick end into a spiral and tuck the tail underneath.
- Rest on a lined tray, then brush with egg wash. 45 min
- Bake at 175 C (350 F) until deep golden, tenting with foil if it browns too quickly. 38 min
Tip: Dip apple slices in honey alongside it. Shana tova!
Tips for a beautiful spiral
- Make the rope thicker in the middle, so the center of the spiral is domed rather than flat.
- Tuck the tail firmly underneath, or it will unwind as it rises.
- Bake it on a lined tray, and tent with foil if the top browns before the center is done.
- Fold in raisins at the end of kneading, so they do not tear the dough.
Planning a baking day for the holiday? Start a challah bake and invite friends to braid together. Looking for the shape? See our braiding guide.
