Best 7 Sys Challah Recipes
Sys challah is a beloved Jewish holiday bread that is traditionally served on the Sabbath and other special occasions. This delicious egg bread is characterized by its golden crust, fluffy interior, and delicate flavor. With its beautiful braided shape, sys challah is a centerpiece of any table and is often enjoyed with a variety of toppings, such as butter, jam, or honey. Whether you are a seasoned baker or a novice, this article will provide you with everything you need to know to create the perfect sys challah.
Check out the recipes below so you can choose the best recipe for yourself!
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Sy Dolnick
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Allrecipes Member
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Allrecipes Member
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Allrecipes Member
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Allrecipes Member
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Sy Dolnick
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
SY'S CHALLAH
Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup.
Provided by Allrecipes Member
Categories Challah
Yield 24
Number Of Ingredients 9
Steps:
- Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs.
- If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes.
- Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one.
- Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired.
- Bake at 350 degrees F (175 degrees C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 26.3 g, Cholesterol 31 mg, Fat 3.6 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 0.6 g, Sodium 303.3 mg, Sugar 2.3 g
Tips:
- Use fresh, high-quality ingredients. Real butter, free-range eggs, and unbleached all-purpose flour will make the best challah.
- Knead the dough until it is smooth and elastic. This will help develop the gluten and give the challah a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will help the challah to be light and fluffy.
- Bake the challah in a preheated oven at the correct temperature. This will help the challah to brown evenly and prevent it from being overcooked or undercooked.
- Brush the challah with egg wash before baking. This will give the challah a golden brown crust.
Conclusion:
With careful planning and attention to detail, you can make a delicious challah that will be the centerpiece of your next holiday meal. This versatile bread can be enjoyed on its own, or used to make sandwiches, French toast, or croutons. So next time you're looking for a special bread to serve your family and friends, give challah a try.
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