Description
A tender, honey-kissed round challah recipe designed for 2-4 people, eliminating leftovers while maintaining traditional holiday symbolism and flavor.
Ingredients
Scale
- 2 ¼ cups (280g) bread flour
- 2 ¼ teaspoons (1 packet) instant yeast
- ¾ cup (180ml) warm milk
- 3 tablespoons (45ml) honey
- 1 large egg (room temperature)
- 3 tablespoons (45ml) vegetable oil
- 1 teaspoon salt
- 1 large egg (beaten with 1 tablespoon water, for egg wash)
- 1–2 tablespoons sesame seeds or poppy seeds
- 1 tablespoon honey mixed with 1 tablespoon water (optional, for glaze)
Instructions
- In a stand mixer bowl or large bowl, combine warm milk, honey, egg, and oil. Whisk until honey is dissolved.
- Add yeast and stir gently. Let sit for 5 minutes until foamy.
- Add salt and gradually add flour. Mix on low speed with dough hook or by hand until a shaggy mass forms.
- Knead on medium-low speed for 8-10 minutes until dough is smooth, slightly tacky, and passes the windowpane test.
- Place dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot for 1 hour until doubled.
- Grease a 9-inch round cake pan or line with parchment. Punch down dough, press into a rough circle, and roll inward to form a tight ball.
- Place dough ball in prepared pan. Cover loosely with oiled plastic wrap and let rise for 30-45 minutes until puffy and jiggly.
- Preheat oven to 350°F (175°C). Brush risen dough with egg wash and sprinkle with seeds.
- Bake for 30-35 minutes until deep golden brown and internal temperature reaches 190°F (88°C). Tent with foil if browning too fast.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure milk is warm (110°F/45°C) but not hot to avoid killing yeast. Dough should be slightly tacky, not sticky; oil hands instead of adding extra flour. For extra shine, brush with honey-water mixture immediately after baking. Can be made vegan by substituting plant milk and using a flax egg.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: Jewish
Nutrition
- Serving Size: 1 wedge (recipe yiel
- Calories: 145
- Sugar: 5
- Sodium: 180
- Fat: 4
- Saturated Fat: 0.5
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: Rosh Hashanah, challah, round challah, small batch bread, holiday baking, Jewish holiday recipes, easy challah