← Back to Search Results
baking Jewish
Round Rosh Hashanah Challah Recipe-6748

Photo by: Joseph De Leo
Comments: 0


The traditional challah to celebrate the Jewish New Year is often sweeter than usual and round in shape. Actually, it is a spiral mounded in a dome. The rounded loaves are made plain or with raisins and are popular also for Yom Kippur eve. I like to make this sweeter, stickier dough in a mixer with a dough hook. You can also make it by hand.

Yield: Makes 1 medium loaf


  • 3 large eggs
  • 1/3 cup raisins (optional)
  • ½ cup warm water (105°F to 115°F)
  • 3 tablespoons sugar
  • 1 envelope dry yeast (¼ ounce or 2½ teaspoons)
  • About 3 cups all-purpose flour
  • 1/3 cup vegetable oil
  • 1½ teaspoons salt


1. Set aside 1 egg for glaze and raisins, if using. Using remaining ingredients above, prepare Basic Challah Dough, Prepared By Mixer.

2. If you’re adding raisins, rinse, drain, and dry them on paper towels. Oil a baking sheet.

3. Knead dough lightly on a floured work surface. Pat dough into about a 9-inch square on work surface. Sprinkle evenly with raisins, if using, and pat them into dough. Roll dough up tightly from one end to the other, lightly flouring work surface if dough begins to stick.

4. Roll dough back and forth on work surface, pressing with your palms, to form a smooth rope about 28 inches long. Wind rope around one of its ends in a spiral. Tuck other end underneath and pinch firmly to attach it to dough. Press whole loaf firmly with your hands to give it an even round shape. Carefully set loaf on oiled baking sheet.

5. Cover shaped loaf with a warm, slightly damp towel. Let rise about 1 hour or until nearly doubled. Preheat oven to 375°F.

6. Beat remaining egg with a pinch of salt. Brush risen loaf gently with egg. Bake 15 minutes. Reduce heat to 350°F. Bake about 30 more minutes or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom.

7. Carefully transfer bread to rack and cool.


To make sure the challah has a light texture, you let the dough rise twice in a bowl and once after shaping the loaf. The challah tastes best on the day it is baked but you can wrap it and keep it 1 day at room temperature, or freeze it.

© 2000 Faye Levy

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

159kcal (8%)
11mg (1%)
0mg (0%)
13mcg RAE (0%)
40mg (13%)
233mg (10%)
1g (3%)
6g (9%)
1mg (7%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
nigella-express Nigella Express
by Nigella Lawson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?