Return to Main Recipes Page/Return to Home Page

How to Make Round Challah (P, TNT)
Source: Our members
Serves: N/A

Here are a few methods of making round challah, traditional for the Jewish holiday of Rosh Ha Shana (New Year).

Fredericka Cohen, Z'L says: This for a 7 cup of flour recipe and yields 2 round loaves.
Divide dough in half. Divide each portion in half.
Roll one piece into a long, smooth strip. Coil this strip into a circle on a greased cookie sheet. Pinch the end under.
Divide second portion into 2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
Take the larger of the 2 and make a second coil on top of the first. Take the last piece and make a third coil on top.

Chaya Grodner says: I, too, have never been able to make a decent "turban" challah. However, I have used another method for round challot which are beautiful to look at.

Using round cake pans, I roll balls of challah dough, about the size of ping pong balls and some a bit larger. I place the balls in the round pans placing the larger ones in the middle. Egg wash the challah and bake as usual. Remove from the pans. Also, the challot break apart for distribution without slicing.

I also make crown challot using the same method except I just place the dough around the edges of the pan.

Judith Bron says: For a round Challah I make a long rope out of the dough and then "knot it" so that a little bump sticks up in the middle and place it in a round pan.

Eliane Driessen says: Braid a 3 string challah the "normal" way and put the two ends together to make it round.

Ilana Shapiro says: Divide dough in two. For turban-shaped New Year's challah, shape each section into a long rope (about 12" to 14" long) which is thicker at one end and coil it, starting with the thicker end first, tucking the end in on top to "lock".

Viviane Barzel says: My round challah is acrually a braided crown. I use a round baking form, and place a "ball of foil" in the middle.

Annice Grinberg, Z'L says: What we do is to make three thin long ropes and braid them together, sealing the ends. Then we coil the braid into a spiral, higher in the center, making sure to tuck the ends in. This results in a very attractive round challah.

Sharon Kuritzky says: This is hard to describe verbally, but first I separate off 1/3 of the dough and put it aside. I then roll (with my hands) the remainder into a long tube. If I'm adding raisins, I flatten the strip on the kitchen counter and run a line of raisins down the middle, then bring up the edges like a tube with the raisins in the middle. I then bring the long tube into a circle with a single "tie". I repeat the process with the other piece and place it on top of the first one, with the tie areas at opposite positions. This makes a round, high challah.

Carol Alter says: I make a round challah by making one long strang about 16" to 18" long. Start with one end and turn it so that the strand creates a circle. Tuck the end in and you can also lift the starting end just a little to give it a raised look.

Marcia Goldberg, Z'L says: Basically, any method you are comfortable with after years of experience is "fool-proof" but one thing I have learned when trying out a new shape: Make sure the ends are sealed tightly. I cannot emphasize this enough. Pinch the ends and hold for a couple of seconds. Check again before placing in the oven and, if necessary, punch the ends or re-tuck and pinch again. It is when I don't do this that my challahs take on unintended "interesting shapes."