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Round, Frosted Pull-Apart Honey Challah PDF Print E-mail

Bread Machine Recipe


1 cup and 1 tablespoon of water
1 egg
1/4 cup oil
3/4 cup honey
1/2 tablespoon salt
4 cups bread flour
1 heaping tablespoon yeast
1 slightly beaten egg yolk for glazing (Add words for glazing in ingredient list)

Frosting for Challah**


Put all ingredients in bread machine in order-listed above. Turn on dough cycle. When cycle is finished, remove and divide dough into two parts.

Grease 2 round 9-inch cake-layer pans with spray shortening.

Divide dough in half and the divide each half into 12 balls (1 ball for each of 12 Tribes of Israel).

*Place three balls in the middle of the pan; surround with 9 additional balls. Allow to rise for 1 hour.  Glaze with the beaten egg yolks.

Bake in preheated 350-degree oven for about 20 minutes.


Yield:  Makes two round pull-a-part challahs

Serve honey with challah during Rosh Hashanah and throughout the Jewish festival season.

* For easier shaping, grease hands before making balls.

**Frosting for Challah:
Mix 1 cup confectioners sugar with drops of orange juice until spreading consistency. With rubber spatula, gently spread on challahs shortly before serving.

Optional: garnish with raisins, dried cherries or pecans just after icing.



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