This sweet challah is made from everyday ingredients and can be prepared by hand or in a stand mixer. The result is a rich, tender, and slightly sweet round challah that’s perfect for holidays and family gatherings.
If you prefer a more traditional, less sweet challah, try a bakery-style or basic challah variation. This sweet round challah is especially suited to festive occasions when a slightly sweeter bread feels right.
A note to fellow bread lovers: this challah is very tempting when fresh from the oven. Serve it to friends and family or have a forgiving pair of pants ready — it’s hard to stop at one slice.
Sweet Round Challah: Background
At the Jewish new year it’s customary to enjoy round challah dipped in honey to symbolize a sweet, full year ahead. The round shape represents continuity and the cycle of the year, and this version is made a bit sweeter as a hopeful wish for good things to come.
Despite its richness, the dough remains airy and light. It bakes up soft and pull-apart friendly — almost like a sweet roll — making it a crowd-pleasing addition to any table.
Ingredients Used In This Challah Recipe
- Bread flour — divided into two portions.
- Instant or active dry yeast
- Lukewarm water (about 90°F / 32°C)
- Sugar
- Eggs (plus an extra beaten egg for glazing)
- Egg yolk
- Vegetable oil
- Salt
- Toppings — sliced almonds, poppy seeds, sesame seeds, or coarse sugar.
Making This Sweet Challah
Step 1: Prepare the sponge
In a large bowl (or the mixer bowl), combine the first portion of flour with the yeast and water. Use a fork to whisk into a smooth, thick paste. Cover and set aside in a warm spot for 30–40 minutes until foamy.
Step 2: Add liquids
Whisk the eggs, egg yolk, and oil together in a separate bowl. Add this mixture to the frothy sponge and mix until combined — paddle attachment for a stand mixer or a wooden spoon by hand.
Gradually add the remaining flour, sugar, and salt. Mix with the paddle until a shaggy mass forms, then switch to a dough hook and knead for 6–8 minutes until the dough is smooth and pulls away from the bowl. If kneading by hand, expect about 10 minutes.
Oil a large bowl, place the dough inside, cover with plastic or a towel, and let rise in a warm spot for 2–3 hours or until doubled.
Part 3: Shaping and baking
Turn the dough onto a lightly floured surface and briefly knead. Divide into two equal pieces (about 650 g / 23 oz each). Roll each piece into a 25–30″ log, then roll one end toward the other to form the round challah shape. Brush with beaten egg and sprinkle with your chosen topping.
Let shaped challahs rest and rise for another 2 hours, then bake in a 350°F (175°C) preheated oven for 30–35 minutes, until golden brown.
Pull-Apart Rolls
To make pull-apart rolls, divide the dough into 24 pieces (about 60 g / 2 oz each). Shape each piece the same way as the larger challah and place on parchment-lined baking sheets about 1.5″ apart. Bake as directed. For filled rolls, roll each piece into a 3″ x 6″ rectangle, spread 1 tablespoon of filling (frangipane, jam, or chocolate spread), roll up, then curl one end toward the other before baking.
Storing the Sweet Challah
Challah is best the day it’s baked. Keep it covered with a kitchen towel or in a plastic bag to preserve softness. You can freeze baked challah for up to three weeks: wrap tightly in foil and place inside a freezer bag. Defrost at room temperature when ready to use. The same approach works for rolls.
Baking Half a Recipe
This recipe yields two large round challahs. If you want less, halve the ingredients and use 1 whole egg plus 2 egg yolks. Alternatively, bake the full batch and freeze one challah for later.
Happy baking!
If you try this recipe, take a photo and share it with friends and family — fresh challah is a joy to make and to eat.
Ingredients (detailed)
- 1 3/4 Cup bread flour (225 g)
- 3 1/2 tsp instant yeast (14 g)
- 1 Cup lukewarm water (240 ml)
- 5 Cups bread flour (565 g)
- 3/4 Cup sugar (155 g)
- 2 1/4 tsp salt (14 g)
- 3 large eggs, beaten
- 1 large egg yolk
- 1/2 Cup vegetable oil (100 g)
- 1 large egg for glazing
- 1/4 Cup toppings: sliced almonds, poppy seeds, sesame seeds, or coarse sugar
Instructions (concise)
- Combine first flour, yeast, and water in a bowl; mix to a thick paste. Cover and rest 30–40 minutes until frothy.
- Whisk eggs, egg yolk, and oil. Add to the sponge and combine.
- Gradually add remaining flour, sugar, and salt until a shaggy dough forms. Mix 2–3 minutes on paddle.
- Switch to dough hook and knead 6–8 minutes until smooth (10 minutes by hand).
- Oil the bowl, place dough inside, cover, and let rise 2–3 hours until doubled.
- Divide into two pieces, shape into rounds, brush with egg wash, and top as desired. Let rise 2 hours.
- Bake in a 350°F (175°C) oven for 30–35 minutes until golden.
