What better way to celebrate a happy, sweet new year!
- 1¼ cups sugar -
- 4 Tbsp active dry yeast -
- 5½ cups warm water (or more) -
- 5½ lb high-gluten (or bread) flour -
- 1 cup oil -
- 2 eggs -
- 4 Tbsp kosher salt -
- 2 egg yolks -
- ½ cup sweet raisins (preferably light ones) -
- 1 egg yolk -
- 1 Tbsp water -
- 1 tsp vanilla sugar -
- Streusel Topping
- 6-7 tbsp margarine -
- 1 cup flour -
- 1 cup sugar -
1. Place the sugar, yeast, and half the warm water in the bowl of an electric mixer (strong enough to handle 5 lbs of flour). Let the yeast proof for 15–20 minutes.
2. Add the flour, oil, eggs, and remaining water, alternating the wet and dry ingredients as you add. Add the kosher salt as a dough begins to form, and knead it on medium speed for 7–8 minutes.
3. Add the raisins and knead on low speed for 1 more minute, just until incorporated.
4. Place about 1 tsp of oil in the center of a large bowl. Transfer the dough into the bowl and flip it to coat completely with the oil. Place the bowl in a large garbage bag and knot the bag loosely. Let the dough rise for 1 hour.
5. Take challah, and discard the challah piece according to your minhag. Form the remaining dough into your desired shapes.
6. Combine the ingredients for egg wash and brush it on the dough. Let the dough rise for another 45 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.
7. (optional) Mix together the streusel ingredients with your fingers until a crumbly consistency forms. Sprinkle on top of the challah.
8. Bake large challos for 40 minutes, and smaller individual challos for about 25 minutes.
This recipe was featured in Kosher Inspired, Issue 6, September 2011. Kosher Inspired is brought to you by Mishpacha Magazine.