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Round challah loaf with raisins on a white countertop
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5 from 2 votes

Round Challah for Rosh Hashana

How to make a round challah for Rosh Hashana
Prep Time10 mins
Cook Time40 mins
Resting Time4 hrs
Total Time50 mins
Course: Bread
Cuisine: Jewish
Servings: 12 servings
Calories: 242kcal
Author: Stefani


  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 package yeast I prefer Red Star Platinum Yeast
  • 1/3 cup honey
  • 1/2 tablespoon vanilla extract
  • 3 large eggs
  • 2 large egg yolks
  • 3 tablespoon vegetable oil
  • 1/2 cup warm water
  • 1 large egg yolk for egg wash, optional


  • Whisk together flour, salt, and yeast in the bowl of stand mixer.
  • Add honey, vanilla extract, eggs, egg yolks, vegetable oil, and water.
  • Place on the stand mixer fitted with dough hook, Mix on low for 30 seconds and gradually increase to high speed. Continue to mix for about 2 minutes or until the starts to come together.
  • Remove from the mixing bowl and place surface covered with a little oil. Form the dough into a ball.
  • Place in loosely covered (I suggest lightly oiled plastic wrap) bowl and set out to rise for about two hours or until roughly doubled in size.
  • Punch down the dough.
  • If you plan to make one large loaf, divide the dough into four even pieces. If you want to make cupcake-sized challah rolls, divide the dough into 12 pieces and then divide each piece into four pieces.
  • Use the photos and video instruction in this post to braid the dough into a round loaf.
  • Set in a warm place to rise for 90 minutes.
  • Preheat oven to 350 F.
  • Brush challah with egg yolk.
  • Bake for 40 minutes or until the top is golden and you can see some light browning in the folds of the bread.
  • Set on a cooling rack to cool.



Calories: 242kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 212mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 125IU | Calcium: 18mg | Iron: 2.3mg