Soft and airy: The honey challah that will make your Rosh Hashanah sweet

On the holiday table for Rosh Hashanah, it is customary to serve symbolic foods such as apples with honey, pomegranate, and a round challah, whose shape symbolizes the cycle of the year. Honey, which accompanies many of the holiday's dishes, expresses the hope for a sweet year full of good moments. Ahead of Rosh Hashanah, Chen Cohen, pastry chef for the DAVO brand, shares a recipe for a festive round challah that will stand at the center of the table.

Quantity: 1 large challah or 2 medium.

Mixer attachment: dough hook.

Baking temperature: 175 degrees (top-bottom heat).

Ingredients

For the dough:

500 g white flour
8 g dry yeast
60 g honey
1 egg (size L)
220–240 ml lukewarm water
50 ml oil
10 g salt

For brushing:

1 egg
1 tbsp water
Sesame seeds, sliced almonds, or other seeds

For the honey glaze:

2 tbsp honey
1 tbsp hot water

Preparation method

Place the flour and yeast in a mixer bowl and mix slightly. Add the honey, egg, 220 ml of water, and oil.
Attach the dough hook and knead at low speed for about 3 minutes, until the ingredients begin to combine.
Add salt and continue to knead at low-medium speed for 8–10 minutes, until a smooth, soft, and flexible dough is obtained. If the dough is dry, gradually add a little of the remaining water.
Form a ball, transfer to a greased bowl, and cover. Let rise for 60–90 minutes, until the volume doubles.
Gently release the air and shape into a round challah, braid, or crown. Transfer to a baking sheet lined with parchment paper, cover, and let rise again for 35–45 minutes.
Mix the egg and a tablespoon of water, brush gently, and sprinkle with the desired decoration.
Bake for 25–30 minutes, until the challah is browned on the bottom as well.
Mix the honey and hot water and brush the challah immediately after taking it out of the oven.

Dairy option: Replace the water with lukewarm milk and the oil with 60 g of soft butter. Add the butter gradually after the dough begins to combine.