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close up image of the round challah bread to fit the recipe card
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5 from 3 votes

Easy to Shape Round Challah recipe

This round challah bread recipe combines tradition and simplicity to create a beautifully braided, fluffy loaf that's perfect for festive occasions
Course Breakfast, Side Dish
Cuisine Jewish
Prep Time 25 minutes
Cook Time 30 minutes
Proofing Time 2 hours
Servings 10 people
Calories 263kcal
Author Sushma Iyer

Ingredients

  • 1.5 tsp Salt
  • 480 gms (4 cups) All Purpose Flour/ Plain Flour
  • 8 gms (1 packet/ 2 tsp) Instant Yeast
  • 53 gms (1/4 cup) Oil
  • 85 gms (1/4 cup) Honey
  • 2 Eggs
  • 180 gms (3/4 cup) Warm Water

Instructions

Combine the Ingredients:

  • In a large mixing bowl or the bowl of a stand mixer, combine salt, flour, and instant yeast.
  • Add honey, oil, eggs, and warm water. Mix until the dough begins to come together.

Knead the Dough:

  • If kneading by hand, transfer the dough to a clean surface and knead for 15–20 minutes until smooth, elastic, and slightly tacky.
  • If using a stand mixer, knead with the dough hook on medium speed for 8–10 minutes.

First Rise:

  • Place the dough in a lightly greased bowl, cover with a plastic wrap followed by a kitchen towel, and let it rise in a warm spot for 1–2 hours or until doubled in size.

Prepare the Dough for Shaping:

  • Punch the dough down to release any air bubbles.
  • Turn it out onto a lightly floured surface and divide into 4 equal parts.

Roll the Dough into Ropes:

  • Roll each piece into a rope about 45 cm (18 inches) long. If the dough resists rolling or shrinks back, let it rest for 5–10 minutes before continuing.

Shape the Round Challah:

  • Arrange two ropes horizontally and two vertically on your work surface, alternating under and over to form a woven cross. (images 7 and 8)
    intertwine the bread dough
  • For the first turn, move all the under strands clockwise over their adjacent strand to create the first circle. (image 9)
    twisting the dough ropes to form a circle
  • For the second turn, move the same strands counterclockwise. (image 10)
  • For the third turn, repeat the clockwise motion. Tuck the ends of the ropes into the center, punching them under in a cross pattern for a tidy finish. (images 11 and 12)
    tuck the ends to form a full round challah bread dough

Second Rise:

  • Place the shaped challah on a parchment-lined baking sheet. Cover with a towel and let it rise for 30–45 minutes, or until puffed up.

Preheat the Oven:

  • Preheat the oven to 350°F (170°C).

Egg Wash

  • For a golden crust, brush the challah with an egg wash made by beating 1 egg

Bake:

  • Bake for 30–35 minutes, or until the challah is golden brown and sounds hollow when tapped on the bottom.

Cool:

  • Allow the bread to cool on a wire rack before slicing and serving.

Video

Notes

  1. Ensure the water is warm, between 100°F to 110°F, to activate the yeast effectively.
  2. Substitute honey with granulated sugar if needed, but increase the water by 1 cup to maintain the dough's consistency.
  3. Let the dough rest for 5-10 minutes if it resists rolling into ropes, as this relaxes the gluten and makes it easier to handle.
  4. The internal temperature of the baked challah should be 190°F to 200°F to confirm it’s fully baked.
  5. Store leftover challah at room temperature for 2 days or freeze for longer freshness.
  6. Thaw frozen challah at room temperature or warm in an oven at 300°F for 10-15 minutes before serving.

Nutrition

Calories: 263kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 364mg | Potassium: 76mg | Fiber: 2g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 0.04mg | Calcium: 14mg | Iron: 2mg
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