Round challahs dipped in honey are traditionally eaten for Rosh Hashanah and the High Holidays. With the addition of a simple homemade plum jam added to the dough, this challah adds a little extra sweetness to the New Year. Making the jam requires no special ingredients or canning equipment; you simply cut up the fruit, mix it with sugar and simmer it on the stove until thickened. Once cool the plum jam can be used as a filling for the strands of challah dough. The tartness of the plums balances out their sweetness, and chopped fresh rosemary adds a savory aromatic flavor to the challah. Topped with a sprinkle of coarse sugar, the challah crust gets a beautiful subtle sweet crunch on top.
Note: Once the plum jam is fully cooled, store in the fridge for up to 1 month, or in the freezer for longer. Jam can be made in advance of the challah, and is best made at least 1 day ahead of time. If you need to cool it quickly, place in the freezer for 15-20 minutes.
Plum and Rosemary Challah
A sweet and savory challah made in the round and perfect for Rosh Hashanah.
- Total Time: 4 hours 30 minutes
- Yield: 2 loaves
Ingredients
For the challah dough:
- 1 ¼ cups lukewarm water (100-110ºF)
- 2 (¼ oz) packets active dry or instant yeast (4½ tsp)
- ¾ cup + ½ tsp granulated sugar, divided
- 5 cups bread flour, preferably King Arthur, divided, plus more for dusting
- 2 ½ tsp kosher salt
- ¼ cup vegetable oil, plus more for the bowl
- 3 large eggs, divided
- 2–4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)
For the filling:
- plum jam, as needed (see recipe below)
- 3–4 large sprigs fresh rosemary, chopped
- 2 Tbsp turbinado sugar
For the plum jam:
- 2 lb plums
- 1 cup sugar, or to taste
- juice of ½ a lemon
Instructions
- Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
- When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
- Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
- Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
- To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
- If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each).
- Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough.
- Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
- Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
- Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired.
- Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.
Notes
Once the plum jam is fully cooled, store in the fridge for up to 1 month, or in the freezer for longer. Jam can be made in advance of the challah, and is best made at least 1 day ahead of time. If you need to cool it quickly, place in the freezer for 15-20 minutes.
- Prep Time: 4 hours
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Holiday
I don’t have a stand mixer. How can I adapt the recipe to make it without one?
You can knead the dough by hand instead, which will just take a bit longer. You want your dough to be smoooth and elastic when it’s ready.
is there perhaps an error in the amount of teaspoons of yeast – 41 teaspoons when doubling the recipe?
Hi Pamela, yes, that is indeed an error. We have removed the doubling function for this very reason. Thanks for flagging.