Shape your challah to look like a pomegranate with this fun technique you can do with your kids. This Pomegranate-shaped Challah is quick and easy, cute and yummy — perfect to usher in the delicacies of the High Holidays!
As delicious as this is, so many people won't even have the opportunity to dream about Rosh Hashanah recipes. And that's why we are partnering with Latet, the largest Israeli NGO that has been combating poverty for more than 20 years.
This Rosh Hashanah, over 200,000 families in Israel will have empty plates. Help us fill them. Sponsor a food box today, https://www.latet.org.il/source/en/RH2019jgvid/.
- Cook Time
- Prep Time
- 2¼ teaspoons active dry yeasat
- ¾ cup warm water
- ¼ cup sugar
- 1 egg, plus 1 more for egg wash
- 1 teaspoon salt
- 2 tablespoons canola oil
- 3 cups flour
- Sesame or nigella seeds for topping
- Add the yeast, warm water, sugar, egg, salt and oil to a large bowl. Whisk together.
- Add the flour gradually to the liquid, mixing it in.
- Knead the dough for at least 5 minutes until it is soft and elastic.
- Place the dough in an greased bowl in a warm place, covered, for an hour or until doubled in size.
- Separate the dough into 8 equal parts. From each, separate a small piece (smaller than a ping-pong ball).
- Roll into balls and place on a non stick tray. Allow dough to rest for about 30 minutes in a warm area until doubled in size.
- Preheat oven to 350℉ / 175℃.
- Egg wash all the large dough circles.
- Take each small circle then roll it to remove all the air from the dough. Using a pair of scissors, cut the dough halfway through three times. Once in half, then snip each half, so it looks like below. Place each crown on top of the larger balls for make the pomegranates.
- Egg wash the crowns and sprinkle with sesame or nigella seeds.
- Bake for 10-15 minutes on a middle rack, until challahs are perfectly golden brown.