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!
Pomegranate Challah
Servings
8 Servings
Ingredients
- 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
Instructions
- 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.
Thanks for the comment, I agree, I always prefer weighing now, but it took me a while to get used to the idea. Anyways, on all new recipes we will try, but it is hard to fix the old ones.
Thanks for your answer. Look forward to the new ones. (In contrast to your experience, I jumped at the use of weights because it promised a way out of my baking muddles. And it worked!)
L’shana tova
I think you have the absolute best kosher cooking site and I hope it’s okay to ask you for just a slight change that would help all of your fans. I wonder if you would consider using weight measures instead of or along with the volume measures you now use. I know it used to be the case that most American kitchens did not use scales, but weighing ingredients is now far more common than it used to be. AND as you know, weighing gives much better results, especially in baking. It has turned me into a moderately successful baker from one that was more often than not an abject failure. Thank you.