Pull Apart Challah
This round pull apart challah is a lovely way to serve a round challah for Rosh Hashanah. Everyone at the table will be reaching for a piece of this pillowy sweet bread. The reason why we eat round challah on Rosh Hashanah is that it symbolizes continuity and the cycle of life.
I used my favourite challah recipe and divided the dough into equal pieces, and rolled them into balls, topped some with sesame seeds, and left some plain. A few of the pieces got braided for texture as well. This is an optional step.
The dough balls are placed on a round baking tray with an ovenproof glass bowl in the centre. That will be filled with honey at time of serving.
I am so excited about the way it looks pre-bake and it looks even better baked. I had fun playing with this rich, tender challah dough.
You can use the same dough recipe to make any shape of challah. This method of making the dough balls is a lot less intimidating than a braid, even though a three strand braid is really easy to make. Just think of when you braided your own hair!
Below is my plain round challah for our New Year celebrations. Sesame seeds are the standard topping. I also like to add a streusel topping and fold raisins into the dough. The options of fillings and toppings are endless.
For a savoury challah you can add pesto, sun dried tomatoes or olives and herbs as fillings, or just keep it simple by sprinkling everything bagel seasoning on the top before baking.
Pull Apart Challah
Ingredients
- 2 cups (475 ml) lukewarm water
- 4 ½ tsp active dry yeast
- ½ cup sugar
- 400 grams bread flour
- 540 grams all purpose flour
- 2 tsp kosher salt
- ½ cup neutral oil
- 2 large eggs room temperature
- 1 egg, beaten with 2 tsp water for the egg wash
Instructions
- In a large bowl combine the lukewarm water with the yeast and sugar.
- Place in a warm spot and let the yeast activate for 10 minutes (it must be bubbly or foamy on the top).
- Add the flour, salt, oil and egg to the bubbly yeast mixture. Using a fork, mix to incorporate.
- You can either dump the dough onto the counter or work the dough in the bowl.
- Knead the dough for 8 minutes by hand – it’s a good arm workout.
- If the dough feels sticky, add a tablespoon of flour at a time until it doesn’t feel sticky.
- Place the dough back in the bowl, drizzle a tablespoon oil over the dough.
- Cover the bowl with plastic wrap (I like to use a disposable shower cap that can be reused) and allow to rise in a warm spot until it doubles in size.
- Preheat the oven to 375 °F.
- Once the dough has risen, it’s time to shape.
To Assemble the Pull Apart Challah
- Line a 12” round baking tray with parchment paper.
- Place an ovenproof bowl in the centre of the tray. This will be filled with honey when the challah is served.
- Punch down the dough.
- Cut the dough into 18 pieces, each weighing 50 grams. You will have extra dough to make a braided or round challah.
- Roll each piece of dough into a smooth ball and brush the tops with a little of the egg wash.
- Sprinkle with black and white sesame seeds. This should be done before you place them on the baking tray. Leave a few plain.
- Start placing the dough balls around the bowl leaving space between each ball as they are going to expand, until you have filled the baking sheet.
- Cover and allow the challah to rise again for an hour.
- Brush the plain challah balls with egg wash again.
- Bake the challah for 20-25 minutes until golden brown.
- Allow to cool before removing from the baking tray.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
This looks stunning, Sara! What a great idea, too. Can’t wait to try it for RH this week.
Thank you so much! I hope you try it and let me know how it turned out. Shana Tova!
About how long is the first rise?
Depending how warm your kitchen is. Could take 45 minutes to an hour.
looks awesome-about how long does it take to rise to double in size?
The time varies depending on how warm your kitchen is. It could take an hour or more.