Grandma Rosie's Fabulous High Holiday Sweet Round Challah Recipe

The same basic challah recipe applies, except that instead of 1/2 cup of sugar or honey, increase to 3/4 - 1 cup. You can also add either regular or golden raisins. it's a good idea to plump them in hot water before adding them; that way they don't absorb too much moisture from the dough. Finally, the traditional sweet challah is shaped into a round rather than a braid. You will need:

This recipe makes the equivalent of 3 round loaves.

Beat eggs in a small bowl.

In a large bowl mix oil, sugar and salt.

Add boiling water to large bowl and stir until all is dissolved.

Sprinkle yeast into a measuring cup with 1/3 cup warm water. Wait a few minutes, then stir.

Add cold water to mixture in large bowl. (The stuff in the bowl should now be the right temperature to add yeast. If too hot, wait a few minutes; if too cold, put the bowl in the microwave to heat it.)

Add yeast to large bowl.

Add eggs to large bowl, reserving about 1 tablespoon.

Add flour 1 cup at a time, mixing thoroughly after each addition.

Turn out dough onto floured board and knead for 5 minutes, adding more flour as needed (but not too much). Dough is ready if it springs back after being poked with a finger.

Put back into bowl, cover with dishtowel, and put in warm oven (heated to 170-200, and then turned off beforehand) until doubled - about 1 hour.

Add 1 cup plumped raisins and mix well into the dough.

Turn out onto floured board and knead for 1-2 minutes.

Divide dough into thirds.

Take one of the thirds, and knead for another minute. Form it into a long snake; then wrap the snake up around itself in a coil, tucking the outside end under the coil to keep it from unwinding during baking. Place on a greased or parchment-lined cookie sheet or round cake pan.

Repeat for 2 other thirds. Put formed loaves into oven (pre-heated and then turned off, as before) for about 45 minutes.

Remove from oven. Turn oven to 350.

Brush tops gently with reserved egg.

Bake for about 30 minutes; times will vary. Watch for moderate browning on top, but be careful not to allow scorching on bottom.

Remove from cookie sheet, and put on dish towels to cool.

YUM!!

You are prospective sweet challah baker , courtesy of at www.digits.com