This is a rich, sweet, cake like challa, which is especially made for Rosh Hashanah. Sometimes a little saffron is added to enhance the yellow colour, symbolizing prosperity for the New Year.

This quantity is enough to make a large crown Rosh Hashanah challa or 2 X 1kg Shabbat challa.

INGREDIENTS

• 30g fresh yeast or the equivalent in dry
• 50ml warm water
• 1 tsp sugar
• 1500g-bread flour
• 15g salt
• 75ml oil
• 5tbsps honey
• 5 eggs
• 400ml cold water

RECIPE

In a small bowl rumble the yeast and add the warm water and sugar. Mix well and activate, in a warm place, for about 10 minutes or until it bubbles. If using dry yeast follow the manufacturer instructions.

Place the flour in a large bowl, add the salt, oil and honey, rub well. Add fermented yeast & rest of ingredients and mix well. Transfer into a floured board and knead well until the mixture is smooth and elastic.

Brush the ball of dough with a little oil, place in a large bowl, cover and ferment, in a cool place, for at least 12h.

Punch down, shape and glaze.

Prove in a warm place for about 1h.
Egg glaze well.

Bake, middle oven, in preheated gas 7, 220C, for about 15 minutes.
Reduce the heat to 6, 205C and bake for a further 20 minutes or until ready