Best 3 Spiral Challah Recipes

CHALLAH I

Steps:

• In a large bowl, sprinkle yeast over barely warm water. Beat in honey, oil, 2 eggs, and salt. Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed. Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in bulk.
• Punch down the risen dough and turn out onto floured board. Divide in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. Grease two baking trays and place finished braid or round on each. Cover with towel and let rise about one hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat the remaining egg and brush a generous amount over each braid. Sprinkle with poppy seeds if desired.
• Bake at 375 degrees F (190 degrees C) for about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.

SPIRAL CHALLAH

Steps:

• Mixer Method-----------.
• In the large (about 5-quart) bowl of a heavy-duty electric mixer that has a dough-kneading hook, put about 5 cups of the bread flour, yeast, sugar, salt, and seeds.
• Mix the dry ingredients by holding the hook in your hand and using it to stir (this saves washing another utensil).
• Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in with the hook.
• It is not necessary to mix well.
• Finally, add the hot water and stir in.
• Set the bowl into the mixer, and attach the dough hook.
• Turn the mixer to kneading speed.
• If the dough is very wet and soft, add about ½ cup flour or enough so that the dough begins to gather around the hook.
• As the dough kneads, lightly sprinkle just enough flour around the inside surface of the bowl so that the dough stays on the hook and does not come down off the hook into the bottom of the bowl.
• You will probably need to use more flour in the beginning, and less as the dough kneads.
• Let the dough knead for about 5 to 10 minutes, or until it is very smooth.
• When it is almost done kneading, it should need very little or no more flour and should almost clean the inner surface of the bowl.
• Note: If the dough rides over the top of the hook, scrape it down and add more flour.
• This may happen if the bowl is too small for the recipe.
• Consider reducing the recipe by one-third in the future.
• Remove the dough hook from the dough, but leave the dough in the mixer bowl.
• Cover the bowl with a plastic lid or a piece of plastic wrap so the dough does not dry out, and let it rest for 20 minutes.
• It will probably not rise very much.
• Hand Method-----------.
• In a large bowl, combine 4 cups of the bread flour, yeast, sugar, and salt, and mix to combine using a sturdy mixing spoon (such as a wooden one).
• Add 3 eggs (or 3/4 cup egg substitute) and the oil and honey (use an oiled measuring cup for the honey and it will slide right out) to the flour mixture, and stir in lightly.
• Finally, add the hot water, and stir it in very well.
• Note: A strong electric stand mixer with standard beaters may be used for mixing to this point, but the rest must be done by hand if there is no dough hook.
• Stir in about 1 1/2 cups more flour, and mix to make a soft, sticky dough.
• Let the dough rest, covered, for about 5 minutes to allow the flour to absorb some moisture (so that less flour will be required during kneading).
• Turn out the dough onto a well-floured surface (board, countertop, etc.), and knead, adding small sprinkles of flour as needed to keep the dough from sticking to your hands or the surface.
• Try to keep your hands free of sticky dough, as this will make even more dough stick.
• To “clean” your hands, sprinkle them lightly with flour and rub them together.
• Knead for about 10 to 15 minutes, or until the dough is very smooth and silky feeling, and is no longer sticky.
• To keep the dough from drying out, put it into an ungreased covered bowl, or turn a bowl over the dough on the kneading surface, or cover the dough with plastic.
• Let it rest for 20 minutes.
• It will probably not rise very much.
• Both Methods-----------.
• While the dough is resting, prepare the baking sheets.
• Use large, heavy, flat, shiny aluminum baking sheets (cookie sheets) and coat them with nonstick cooking spray or top them with special parchment paper used for baking.
• To easily remove the dough from a bowl, sprinkle a little extra flour over the dough, and use a spatula to push the flour all the way down the sides of the bowl while completely loosening the dough at the same time.
• Turn out the dough onto a lightly floured board, and press it gently into a rough mound of even thickness.
• Cut the dough in half.
• Shape each half into a spiral loaf adding raisins, if desired, as directed below.
• Be careful not to stretch or tear the dough as you shape it, or the surface of the loaf may develop holes when it rises and bakes.
• For a spiral-----------.
• With very lightly floured hands, gently squeeze the dough into a snake of even thickness that is about 36 inches long.
• Place the snake horizontally on a lightly floured countertop or other surface.
• Use your fingertips to press the snake very flat, making a rectangle that is about 4 inches wide and 36 inches long.
• If using raisins, press about ½ cup of them into the top of the dough, arranging them so that none are touching and the whole surface is covered.
• Beginning with the long edge closest to you, tightly roll up the dough like a very long jelly roll, forming a neat log (and enclosing the raisins, if they are used).
• Pinch the remaining long edge of the dough tightly against the log so that it cannot unroll, and pinch both ends of the log closed.
• Gently roll the log on a floured surface to smooth down the pinched long edge and to coat the log completely with flour.
• Brush off any excess flour.
• With your hand, raise one end of the log so it points upward.
• Fold it over about 2 inches so the rough end of the log will not show at the top of the loaf, but still keep this end slightly raised so it will be the highest part of the loaf.
• Use your other hand to neatly wind the rest of the log around the bent end in a spiral fashion, keeping the seam side down.
• Tuck the final end neatly under the bottom of the round loaf, and pinch it against the loaf so that the spiral cannot unravel.
• Carefully transfer the loaf to the center of a prepared baking sheet.
• Repeat with the second half of the dough to form another round loaf.
• These are large challot, and each must be placed on its own baking sheet.
• As soon as the loaves are shaped, brush them heavily with egg glaze.
• For the glaze, beat the remaining egg with a teaspoon of water until the egg is barely frothy.
• Or use the remaining ¼ cup egg substitute directly from the carton.
• Let the loaves rise at room temperature until they are almost, but not quite double.
• Put each loaf on the middle rack of a cold oven.
• Raise the heat to 350 degrees.
• Bake for 45 to 50 minutes, or until the loaves sound hollow when tapped on the bottom.
• Immediately remove the loaves from the baking sheets, and cool them completely on wire racks.

CHERNOWITZER CHALLAH

Steps:

• Mixing the yeast slurry
• In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.
• Mixing the dough
• Whisk the 2 eggs, oil, salt, and sugar into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.
• The dough should feel smooth and firm and knead easily without sticking to the work surface.
• Fermenting the dough
• Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)
• Shaping and proofing the dough
• Line one or two large baking sheets, depending on how many breads you are making, with parchment paper or oil them. Divide the dough into two 1-pound (450-gram) portions for loaves, one 1 1/2-pound (680-gram) portion for a large loaf and three smaller pieces for rolls (the easiest way to do this is to divide the dough into quarters and use three of them for the bread and the other for the rolls), or sixteen 2-ounce (60-gram) portions for rolls. To make a New Year's spiral*, roll each portion into a long, even strand, preferably sheeting it out first.
• For each portion:
• For a flat spiral, make a very loose spiral of dough on the prepared sheet, starting at the center and winding the dough around, leaving space between the loops, and tuck the end of the strand under.
• For a high-rising spiral, wind the dough tightly around on the prepared sheet, without leaving any space between the loops, and be sure that the last loop is bound with a bit of tension. This will force the dough to rise in the center as it is proofing and especially during the oven rise.
• If you would like to make the bird's head*, before making a long strand, pull off and shape a small round from the dough. Set the round on the spiral, using a little water to help it stick. When the dough is fully proofed, pinch out a beak shape and use your finger to push in dimples for eyes, or use raisins or currants for the eyes.
• Cover the loaves well with plastic wrap. (At this point, the loaves can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).
• Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350°F (180°C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.
• Baking the loaves
• When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. If desired, sprinkle with poppy or sesame seeds. Bake rolls for 15 to 20 minutes, the 1-pound (450-gram) loaves for 25 to 35 minutes, or the 1 1/2-pound (680-gram) loaf for 35 to 45 minutes, until very well browned. After the first 20 minutes of baking, switch the loaves from front to back so that they brown evenly; if the large loaf is browning too quickly, tent it with foil. When the loaves are done, remove them from the oven and let them cool on a rack.
• *According to the Encyclopedia Judaica, the New Year's spiral is a shape with a Ukrainian origin, originally a bird shape with the center of the spiral culminating in a bird's head: "The bird's head symbolizes the phrase in Isaiah 31:5 'As birds hovering, so will the Lord of Hosts protect Jerusalem'" - which helps to explain why this spiral shape would be called a faigele, "little bird" in Yiddish.
• CZERNOWITZER CHALLAH WITH RAISINS
• Challah with raisins is very popular, especially among Ashkenazi Jews during the High Holy Days, when food is supposed to be extra-sweet. You can use any kind of raisins desired, or even a mix. If you love raisins and want a generous amount, use the larger quantity specified - but in this case it's especially important to rinse and dry the raisins as described, or the sugar in them will overwhelm the yeast and slow the fermentation.
• For Czernowitzer challah with raisins
• Mix the yeast slurry as directed and allow to ferment. While the slurry is fermenting, pick through 2/3 to 1 1/3 cups (100 to 200 grams/3.5 to 7 ounces) dark or golden raisins, or a combination. Check for any spoiled ones, then rinse the rest in a strainer or colander under hot tap water, to plump them up and wash away any excess sugar, which would interfere with the yeast's fermentation. If they are hard, let them drain in the strainer so they can absorb the excess water while you complete the dough; if they are already soft, pat them dry in a paper towel and set them aside.
• Mix the dough as directed. When it is well kneaded, knead in the raisins just until they are equally distributed. Then proceed as directed.
• CZERNOWITZER CHALLAH WITH SAFFRON
• Saffron turns up in some Ashkenazi challahs, infusing them with its beautiful color and fragrance. This variation is especially smashing when golden raisins are added to the dough, as described in the raisin variation. Instead of the poppy seeds or sesame seeds, sprinkle the bread with sliced almonds, if desired.
• For Czernowitzer challah with saffron
• To prepare the saffron and slurry, whisk together the yeast and 3/4 cup (100 grams/3.6 ounces) of the flour in a large bowl as directed. In a small sauté pan, lightly toast 2 generous pinches of saffron filaments over low heat until they curl and turn slightly darker. Slide the saffron into a mortar and pestle and grind it to a powder. Or, if you don't have a mortar and pestle, just use your fingers to crumble as fine a powder as you can manage into a small bowl. Add half the water to the saffron and mix it well with the pestle or your fingers to dissolve all the powder. Pour it into the flour and yeast. Mix the remaining water into the mortar and pestle, swish the pestle or your fingers around, and pour this into the flour mixture. Whisk the mixture together until smooth. Then let the slurry ferment and proceed as directed.