Round raisin challah for Rosh Hashanah is a sweet challah shaped into a round spiral instead of a traditional braid, with a dough that rises overnight in the fridge and goes into the oven within minutes on the morning of the holiday. A symbol of a sweet, whole new year.

The slice everyone will ask for seconds of

There's a moment at every holiday meal when the challah gets passed hand to hand, and this is the challah that makes it happen: gentle sweetness from raisins that melt into the dough, a golden, glossy crust from the honey brushed on right out of the oven, and a round shape everyone recognizes instantly as a holiday sign. This is the challah guests ask for the recipe to.

Why an overnight fridge rise beats a quick rise

A slow, cold overnight rise gives the yeast time to develop deeper flavor than a dough that rises quickly at room temperature. It also solves the timing problem on holiday morning, the dough is already ready in the fridge, and all that's left is shaping and baking while the rest of the meal comes together.

Round Raisin Challah for the Rosh Hashanah Table

A sweet round spiral challah with raisins, made from a dough that rises overnight in the fridge. A symbol of a sweet, whole new year.

Round Raisin Challah for the Rosh Hashanah Table
Servings: 1 challahPrep time: 30 minCook time: 30 minTotal time: 1 hr

Ingredients

  • 4 cups / 500 g bread flour
  • 1/2 cup / 100 g sugar
  • 2 tsp dry yeast
  • 1 tsp salt
  • 1 cup / 240 ml warm water
  • 2 eggs
  • 1/3 cup / 80 ml canola oil
  • 3/4 cup / 110 g raisins
  • 1 egg (for brushing)
  • 2 tbsp honey (for brushing)

Instructions

  1. In a mixer bowl, combine the flour, sugar, yeast and salt.

  2. Add the water, eggs and oil, and knead for about 8 minutes until you get a smooth, elastic dough.

  3. Fold in the raisins and knead for another minute until evenly distributed through the dough.

  4. Cover the bowl and let rise in the fridge overnight, or at room temperature for about an hour, until doubled in size.

  5. Roll the dough into a long rope and coil it into a round spiral, working from the outside in.

  6. Place on a lined tray and let rise for another 45 minutes.

  7. Preheat the oven to 355°F / 180°C, brush with beaten egg and bake for 25-30 minutes until golden.

  8. As soon as it comes out of the oven, brush with warm honey for a sweet shine.

Frequently Asked Questions

Can I make the challah without an overnight rise?
Yes, you can let it rise at room temperature for about an hour until doubled, though the overnight rise gives a richer flavor.

Can I substitute other dried fruit for the raisins?
Yes, chopped apricots or dates work the same way.

Why didn't my challah come out shiny?
Likely the honey was brushed on after the challah had cooled too much. Brushing right out of the oven while it's still hot is what gives the shine.