During Rosh Hashanah, challah is often shaped into forms other than the usual braid. It may look like wings to associate man with the angels or like a ladder to facilitate our prayers reaching heaven. As a round form such as this one, the challah recalls the crown of God's kingdom or the circle of life.


  • 2 packages dry yeast
  • 1/8 teaspoon saffron threads
  • 2 1/3 cups warm water (about 110 degrees F)
  • 5 egg yolks, lightly beaten
  • 3 eggs, lightly beaten
  • 7 tablespoons vegetable or canola oil
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 4 1/2 to 5 cups all-purpose flour
  • 1 1/2 cups raisins
  • 1 egg yolk, beaten


In a large bowl, soak yeast and saffron in water about 5 minutes. Stir in egg yolks, eggs, oil, sugar, and salt. Add enough flour to form a stiff but sticky dough, about 4 1/2 cups. Turn dough out on floured surface and knead until smooth and elastic, about 6 minutes, working raisins in dough while kneading. Form into a ball and place in a greased bowl. Turn dough to grease entire surface. Cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours.

Punch down dough and knead briefly. Roll dough into a rope about 24 inches long. Coil rope into a spiral round loaf. Place on a greased cookie sheet. Brush with beaten yolk and let rise in warm place until doubled, about 45 minutes.

Preheat the oven to 375 degrees E Bake until dark golden brown, about 35 to 40 minutes. Cool thorougly before slicing.

Makes 1 loaf

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Submitted 12/10/05.
Source: Jewish Holiday Feasts
Submitted By: b smith

Round Raisin Challah