rosh hashanah

This shareable loaf is made with plush challah bread and filled with lightly sugared apples, then finished in a shiny honey glaze. 

Apple Honey Challah Pull-Apart Bread

eggs,

water

Cooking spray butter

all-purpose flour

bread flour

(1/4-ounce) packet instant yeast (2 1/4 teaspoons)

salt

honey

vegetable oil

apples

unsalted butter

sugar

ground cinnamon, plus more as needed

Make the dough: Let 2 large eggs and 1/2 cup water sit out to come to room temperature. Coat a 9x5-inch loaf pan with cooking spray or softened butter. (If you would like a loaf that dramatically climbs out of the pan, use an 8 1/2 x 4 1/2-inch loaf pan instead.) Line the pan with a parchment paper sling, making sure it hangs over the 2 long sides. 

Place 1 1/2 cups all-purpose flour, 1 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 3/4 teaspoon kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until combined. Turn the mixer to medium-low speed and add the eggs, water, 3 tablespoons honey, and 3 tablespoons vegetable oil. Continue to beat until a shaggy dough forms.

Remove the paddle and scrape off any dough back into the bowl. Attach the dough hook and mix on medium-high speed until a smooth mass forms that comes off the sides of the bowl and sticks only a bit to the bottom, 5 to 7 minutes.

Coat a medium bowl with butter or cooking spray. Place the dough in the bowl and turn it to coat. Cover the bowl with plastic wrap and set aside to rise in a warm place until almost doubled in size, 1 to 1 1/2 hours. Meanwhile, prepare the honey glaze and apple filling.

For the glaze: Heat 8 tablespoons unsalted butter, 1/2 cup honey, and 1 1/2 teaspoons kosher salt in a small saucepan over medium heat and stir until melted, combined, and smooth. Remove from the heat, cover, and set aside.

For the filling: About 30 minutes before the dough is ready, peel, core, and dice until you have 3 cups apples and place in a medium bowl. Melt 3 tablespoons unsalted butter and add to the bowl. Add 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon, and toss with your hands to combine. Taste and add more cinnamon if desired.

Assemble the challah: Turn the dough out onto a clean, unfloured work surface. Roll the dough into a rough 20x15-inch rectangle with a long side closer to you. Transfer the apple mixture and any accumulated juices onto the dough and spread it into an even layer. Lightly press the apples into the dough with your fingers.

Cut the rectangle into 36 pieces: cut the dough lengthwise into 6 strips, then cut each strip crosswise into 6 pieces. Stack 6 pieces together, then repeat to form 6 stacks total. Transfer the stacks to the prepared pan, lining them up like dominos. You will have to squeeze them in tightly and the apples may fall off as you do so, but don’t worry. Just pick up any fallen apples and tuck them between the pieces of dough in the pan.

Loosely cover the pan with plastic wrap and let the dough rise in a warm place until about 1 1/2 times its original size, 30 to 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375°F. Line a baking sheet with parchment paper.

Place the pan on the baking sheet. Uncover the challah and brush with warm glaze (rewarm it first if needed). Bake 20 minutes. Rotate the loaf and bake until golden brown, with an internal temperature of about 200°F, 10 to 20 minutes more. If the ends of the loaf start to brown too quickly after the first 20 minutes, cover them loosely with aluminum foil.

Place the loaf on a wire rack and let cool 10 to 15 minutes. Run a paring knife around the edges to loosen the loaf, then remove the bread from the pan. Brush the top and sides with more warm glaze. Serve warm or at room temperature, with softened salted butter and/or more glaze if desired.

The classic flavors of brisket you crave with the ease of the slow cooker. This recipe produces the most crowd-pleasing, tender pot of brisket you&#x27;ve made.

Slow Cooker Brisket and Onions

olive oil

beef brisket

Kosher salt

black pepper

garlic,

low-sodium beef broth

Worcestershire sauce

soy sauce

Heat the oil in a large, deep sauté pan or cast iron skillet over medium heat until shimmering. Add the onions and cook on medium-low to medium heat, stirring frequently, until the onions have caramelized lightly, about 20 minutes. Meanwhile, sear the brisket.

Pat the brisket dry with paper towels. Season generously all over with salt and pepper. Heat a large skillet or sauté pan over medium-high heat and turn on your vent or fan, if you have one. Add the brisket and sear, flipping once, until a golden-brown crust forms. Transfer to a 6-quart or larger slow cooker fat side up. Sprinkle the minced garlic over the brisket. 

When the onions are ready, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce or tamari together and pour into the slow cooker.

Cover and cook until the brisket is very tender, 6 to 8 hours on the LOW setting. Switch to the WARM setting and let rest for at least 20 minutes. (If your slow cooker doesn&#x27;t have a WARM setting, transfer to a baking dish and cover tightly with aluminum foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or, let the meat cool, then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of aluminum foil. Heat in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

This classic sweet and tangy brisket cooks in a fraction of the time thanks to the electric pressure cooker. 

Instant Pot Brisket

onion

(3-pound) beef brisket,

kosher salt, divided

red wine vinegar

ketchup

brown sugar

thyme

oregano

paprika

garlic powder

Fresh parsley, for serving (optional)

Thinly slice 1 large onion and place in a medium bowl. Trim off the surface fat from a (3-pound) beef brisket if the fat is more than 1/4-inch thick. Cut the brisket in half if needed to fit in an electric pressure cooker or Instant Pot. Season the brisket all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. 

Heat 1 tablespoon vegetable oil in the pressure cooker with the Sauté function until shimmering. Add the brisket (sear in 2 batches if needed) and sear undisturbed until browned on the bottom, 5 to 6 minutes. Flip the brisket and brown on the other side, 5 to 6 minutes more. Transfer to a large plate.

Add the onion and remaining 1/2 teaspoon salt to the pressure cooker and sauté until onions are tender, scraping brown bits from the bottom of the pot, 4 to 6 minutes. 

Stir in 1/3 cup low-sodium beef broth, 1/3 cup red wine vinegar, 1/3 cup ketchup, 1/4 cup packed light brown sugar, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon paprika, and 3/4 teaspoon garlic powder. Return the brisket to the pot, overlapping the pieces if needed. 

Lock the lid on and check that the valve is set to seal. Set to cook for 70 minutes under HIGH pressure. It will take 5 to 7 minutes to come up pressure. 

When the cook time is up, let the pressure naturally release, which will take 20 to 25 minutes. Carefully open the pressure cooker and transfer the brisket to a cutting board. 

Slice the brisket across the grain into 1/4-inch-thick slices. Serve the brisket with the onions and gravy. Garnish with fresh parsley, if desired.

Here is a bread that is as much a pleasure to look at as it is to eat. Check out that braiding! Challah is a bread that should be in everyone's repertoire.

How To Make Challah Bread

yeast

eggs

neutral-flavored vegetable oil,

Dissolve the yeast. Place the water in a small bowl, sprinkle with the yeast and a healthy pinch of sugar, and stir to combine. Let stand until you see a thin frothy layer across the top, 5 to 10 minutes. This means that the yeast is active and ready to use. (If you do not see this or if your yeast won&#x27;t dissolve, it has likely expired and you&#x27;ll need to purchase new yeast.)

Mix the dry ingredients. Place 4 cups of the flour, sugar, and salt in the bowl of a stand mixer and whisk to combine. (Alternatively, use a large bowl and knead by hand.)

Add the eggs, yolk, and oil. Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.

Mix to form a shaggy dough. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs, and flour with a wooden spoon or rubber spatula until a shaggy dough that is difficult to mix forms.

Knead the dough for 6 to 8 minutes. Fit the mixer with the hook attachment and knead on low speed for 6 to 8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.) If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, smooth, and holds a ball-shape.

Let the dough rise until doubled. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, 1 1/2 to 2 hours.

Divide the dough and roll into ropes. Divide the dough into 3 or 6 equal pieces, depending on the type of braid you&#x27;d like to do. Roll each piece of dough into a long rope about 16 inches long. If the ropes shrink as you try to roll them, let them rest for 5 minutes to relax the gluten and then try again.

Braid the dough. Gather the ropes and squeeze them together at the very top. If making a 3-stranded challah, braid the ropes together like braiding hair or yarn and squeeze the other ends together when complete. If making a 6-stranded challah, the directions are below.

Let the challah rise. Line a baking sheet with parchment paper. Place the braided loaf on top and sprinkle with a little flour. Cover with a clean kitchen towel. Let rise in a warm place away from drafts until puffed and pillowy, about 1 hour.

Brush the challah with egg white. About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350°F. When ready to bake, whisk the reserved egg white with 1 tablespoon of water and brush it all over the challah. Be sure to get in the cracks and down the sides of the loaf.

Bake the challah 30 to 35 minutes. Bake, rotating the baking sheet halfway through, until the challah is deeply browned and registers 190°F in the very middle with an instant-read thermometer, 30 to 35 minutes total.

Cool the challah. Let the challah cool on a cooling rack until just barely warm. Slice and eat.

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust. 

Rustic French Apple Tart

all-purpose flour,

1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces

1-3/4 lbs baking apples (3 large)

vanilla extract

cinnamon

unsalted butter, melted

all purpose flour

egg, beaten

turbinado sugar

apricot jelly

Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. 

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan. 

Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge. 

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes. 

Meanwhile, preheat the oven to 350°F and set an oven rack in the center position. 

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.

While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup. 

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.

<strong>Make Ahead:</strong> The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. 

<strong>Freezer-Friendly Instructions:</strong> The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

How To Cook Classic Beef Brisket In The Slow Cooker

(3-pound) beef brisket (preferably flat cut)

sweet onions, thinly sliced

smoked paprika

ketchup (see Recipe Notes)

tomato paste

red potatoes,

carrots,

How To Cook Classic Beef Brisket in the Slow Cooker

Prepare the brisket, set it in the slow cooker. Pat the brisket dry with paper towels. If your brisket has a particularly thick fat cap, you can remove it now — I almost never bother, though, as the fat makes for an even more luxurious brisket. Sprinkle the brisket on all sides with 1 teaspoon of the salt. Place it in a 6-quart or larger slow cooker.

Brown the onions and garlic over medium-high heat. Heat the oil in a large frying pan over medium-high heat until shimmering. Add the onions and cook until softened and beginning to brown and char in some spots, about 8 minutes. Add the garlic and cook until fragrant, about 2 minutes more.

Add the spices and cook until fragrant. Add the smoked paprika, black pepper, thyme, oregano, and remaining 1 teaspoon salt and cook, stirring occasionally, until very fragrant, about 1 minute.

Move the onions and garlic to the slow cooker, covering the brisket. Carefully transfer the onions over the brisket.

Deglaze the pan with the beef broth, then add the sauce ingredients and bring to a simmer. Return the pan to medium-high heat, add the broth, and use a spatula or wooden spoon to scrape all the lovely browned bits up off the bottom of the pan. Add the ketchup, brown sugar, and tomato paste, and stir to combine. Bring the mixture to a simmer, then pour over the onions and brisket.

Cover and cook on low for 6 to 8 hours. Add the potatoes and carrots to the slow cooker, tucking them around the brisket. Cover and cook on the LOW setting for 6 to 8 hours. The brisket is done when it easily shreds when pulled, but it shouldn’t be falling apart.

Serving and storing the brisket. Transfer the brisket to a clean cutting board. If desired, use a spoon to scrape the fat cap off. Now you can slice and serve the brisket immediately, or slice the brisket and return it to the slow cooker to cool and then refrigerate — this is ideal for serving the dish to guests or if you’d like to remove more fat from the dish since it will harden. Serve the brisket with the potatoes, carrots, and a generous spoonful of the cooked onion and sauce.

This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite -- and you can make it ahead of time!

Brussels Sprouts Gratin

Brussels sprouts, stem ends

Salt

bread

Gruyère

heavy cream,

Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, 3/4  teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.

While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.

When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).

Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes. 

Individual knots of challah bread, rich with eggs and ready for a slathering of butter.

Pull-Apart Challah Rolls

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

Cooking spray

egg white,

Place 4 cups of the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment and whisk to combine. (Alternatively, place in a large bowl if kneading by hand.)

Place the water, oil, eggs, and egg yolk in a medium bowl and whisk to combine. Turn the mixer speed onto low, and slowly pour in the egg mixture. Increase the speed to medium-low and beat until the dough is smooth, soft, and holds a ball shape, 8 to 10 minutes. If after 4 minutes the dough doesn&#x27;t clear the side of the bowl, add more flour a tablespoon at a time until it clears but still sticks to the bottom of the bowl. (If kneading by hand, stir until the dough comes together, then knead on a floured work surface.)

Coat a large bowl with cooking spray. Transfer the dough to the bowl and cover tightly with plastic wrap. Let rise in a warm place until nearly doubled in size, about 1 1/2 hours.

Coat a 9x13-inch baking dish with cooking spray; set aside. Divide the dough into 15 pieces (about 2 1/2 ounces each).

Using your hands, roll 1 piece into a 10-inch-long rope (if the dough is sticky, lightly flour your hands and not the work surface, as that will make it harder to roll). If the rope shrinks a lot as you try to roll it, let it rest for 5 minutes to relax the gluten and then try again.

Tie the rope into a knot. Take the end of the rope that went through the center of the knot, pull it over the side of the knot, and tuck it underneath.

Take the other end of the rope and pull it up and over the side of the knot, then press the end firmly into the center of the knot. Place in the baking dish.

Repeat with the remaining pieces and arrange the rolls in the baking dish, 5 across and 3 down.

Cover with oiled plastic wrap and set aside to rise in a warm place until puffed and about doubled in size, about 1 hour. About 30 minutes before the rolls are ready, arrange a rack in the lower third of the oven and heat to 350°F. Beat the egg white with the water for the egg wash and set aside.

Uncover the rolls and brush with a thin layer of the egg wash. Bake the rolls 15 minutes. Rotate the baking dish from front to back and bake until the bottoms and tops of the rolls are golden-brown, about 15 minutes more (metal baking pans will bake faster than glass or ceramic, so check on them earlier). Place the pan on a wire rack and let cool at least 15 minutes before serving.

Easy recipe for tender, mouthwatering Savory Herb Braised Brisket with fresh herbs and garlic. Slow cooked tender holiday brisket. Kosher for Passover.

Savory Herb Braised Brisket

lbs first cut brisket, (untrimmed)

Extra virgin olive oil

onions, diced

carrots, peeled & sliced into 1-inch pieces

celery stalks,

rosemary

bay leaves

garlic

beef broth

tsp kosher salt ((you may need to use less salt

tsp black pepper

tbsp potato starch ((optional- you may substitute corn starch

parsley ((optional, for garnish))

Preheat oven to 300 degrees F. Rinse the brisket and pat dry. Rub both sides of the meat with black pepper and kosher salt.

Heat roasting pan over a medium flame on the stovetop. Drizzle a few tablespoons of olive oil into the pan. Brown the brisket on both sides—it will take about 4 minutes per side.

Remove brisket from the pan. Drizzle a little more olive oil in the pan and add the diced onions, carrot slices and celery chunks. Sauté the vegetables for a few minutes, scraping up the brown bits on the bottom of the pan with your spatula.

When onion is translucent and carrot slices are slightly caramelized, scoop vegetables out of the pan and place in a bowl. Pour beef broth into the bottom of your pan until covered. Scrape up any remaining brown bits on the bottom of the pan as the broth heats up.

When broth is hot, add half your vegetables back into the pan spread out across the bottom. Place your brisket back into the pan, fatty side facing up. Place garlic cloves on top of the meat, evenly spaced. Add the remaining veggies to the pan, spreading them on top of the brisket to cover. Place herbs on top of the brisket and in the broth, evenly dispersed.Pour more broth into the pan until it goes halfway up the sides of your brisket. Cover roasting pan tightly with a layer of parchment paper, followed by a layer of foil, and place in the oven. If your roasting pan has a lid, use that instead of the parchment/foil combination.

Let brisket roast undisturbed for 5 to 7 hours. It will take about 1 hour per pound of meat (leaner and grass fed cuts of meat may take longer—test for doneness). Brisket will shrink as it cooks. The meat is ready when it is fork tender and very easy to slice. Remove brisket from the pan. At this point you can follow make-ahead instructions below, if you wish. If you are serving right away, let it rest on the cutting board for 20-30 minutes before slicing.

Meanwhile, strain pan drippings from the roasting pan into a saucepan and allow to cool. Reserve cooked vegetables.

Skim fat from the surface of the pan drippings using a spoon.

Reheat the remaining liquid on stovetop. Stir together the potato starch and 1 1/2 tbsp cold water, then pour into the cooking liquid. Bring liquid to a low simmer until it thickens to make a gravy-style sauce. You may need more of the potato starch and water mixture to thicken further; add slowly and simmer until desired thickness is achieved. Alternatively, you can blend the softened cooked vegetables (with herbs removed) into the gravy to thicken it using an immersion blender. Add salt and pepper to taste if needed.

Cut fat cap off the brisket…

then cut the brisket in thin slices against the grain.

Serve topped with pan juices or thickened gravy, along with the softened veggies if you have reserved them. Garnish with fresh chopped parsley, if desired.To Make Ahead: After cooking the brisket, open the lid or foil and parchment to vent, then let the brisket slowly return to room temperature. Switch the brisket and sauce to a ceramic or glass dish. Cover with plastic wrap and place in the refrigerator. 

Let the brisket chill overnight, or up to two days. You can also freeze the brisket up to a week ahead if you prefer. 1-2 hours before serving, remove the brisket from the refrigerator and preheat your oven to 350 degrees F. The fat in the sauce will have risen to the top and solidified. Use a spoon to scoop the fat bits out of the sauce and discard. 

Take the brisket out of the dish and brush any excess sauce back into the dish. Place brisket on a cutting board, fat-side up. Slice the meat cold—first cut the fat cap off the brisket, then cut the brisket in thin slices against the grain.&nbsp;

Return the sliced meat to the dish and spoon sauce over it, making sure to spoon a little sauce between each slice.&nbsp;

Cover the dish with lid or layer of parchment and foil, then place in the oven. Let the brisket cook for 45-60 minutes until heated through. You can cook it even longer to let it become more tender, if you wish. Serve with thickened sauce and softened veggies, using the sauce thickening instructions above.

https://content.jwplatform.com/videos/8Fkltn9H.mp4

Easy recipe for brisket slowly cooked with garlic and herbs. Extremely tender and savory, perfect for the Jewish holidays or any special occasion.

Sourdough starter gives this challah both a pleasant tang and a slightly heartier (though still super fluffy) texture. 

Sourdough Challah Recipe

maple syrup

bread flour,

sourdough starter (100% hydration)

sesame seeds

Place 1/3 cup warm water, 5 tablespoons olive oil, 3 tablespoons maple syrup, 2 teaspoons of the kosher salt, and 2 large eggs in a stand mixer and mix with a fork until combined. Add 3 1/2 cups bread flour and 1/3 cup sourdough starter. Knead with the dough hook on medium-low speed (setting 3) until a shaggy dough forms, about 2 minutes.

Scrape the dough onto a lightly floured surface. Knead by hand until the dough begins to smooth out and become tacky, 6 to 10 minutes. If the dough is too firm, add more water 1 tablespoon at a time until the dough kneads easily. If the dough is too wet, add more flour 1 tablespoon at a time.

Lightly coat a large bowl with cooking spray. Add the dough and cover the bowl with plastic wrap. Let rise in a warm place (like the inside of a turned off microwave) until the dough has nearly doubled in size, 8 to 12 hours.  

Dump the dough onto a lightly floured work surface and knead until it comes together. Divide the dough into 6 portions. Roll each piece from the center outwards with your hands into a 16-inch long rope. Braid 3 ropes together, then braid remaining 3 ropes together. Twist the 2 braids together, then tuck the ends under the loaf. 

Line a baking sheet with parchment paper and place the loaf on top. Lightly coat a sheet of plastic wrap with cooking spray, then place over the loaf spray-side down. Let rise in a warm area until puffy and jiggly, 3 to 4 hours.

Arrange a rack in the middle of the oven and heat the oven to 350℉. Meanwhile, place 1 large egg yolk, 1 tablespoon water, and the remaining 1/8 teaspoon kosher salt in a small bowl and whisk with a fork to combine. Brush the bread with the egg wash, then sprinkle with 1 to 2 tablespoons sesame seeds.  

Bake until the challah is golden brown, 35 to 45 minutes. If the challah is getting too dark, tent it with a sheet of aluminum foil. Transfer to a wire rack and let cool to room temperature before slicing.

Light and fluffy brioche stuffed with chocolate with a crunchy topping. How can you resist?

Top 40 rosh hashanah recipes from across the web

The most viewed rosh hashanah recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Honey Challah Pull-Apart Brea...

Slow Cooker Brisket and Onions

Instant Pot Brisket

How To Make Challah Bread

Rustic French Apple Tart

How To Cook Classic Beef Brisket In...

Brussels Sprouts Gratin

Pull-Apart Challah Rolls

Savory Herb Braised Brisket

Sourdough Challah Recipe

Chocolate babka

White chicken stock

White chicken stock

The Ultimate Fall Salad

Roasted Butternut Squash Soup

Braised and Brûléed Apples with Ice...

Chicken noodle soup recipe

Pistachio Pound Cake

Jewish Rye Bread

Passover Celeriac Soup

Roast Chicken with Lemon and Garlic

This One Ingredient Instantly Upgra...

Red Wine-Braised Brisket

Poached Pears with Cardamom and Saf...

Rosh Hashanah Honey Cake

Stuffed Cabbage With Lemony Rice an...

Honey Cupcakes with Salted Honey Fr...

Yemeni Chicken Matzo Ball Soup

Brisket With Fennel and Herbs

Savory Herb Braised Brisket

Apple-Walnut Upside-Down Cake

Lemon Chicken Thighs

Sephardic Sweet Potatoes and Squash...

Carrot Hummus

Charred Sweet Potatoes with Honey a...

Flanken Ribs Recipe

Hidden Apples and Honey Cake

Olive Oil Cake with Honeyed Apples

Caramelized Onion Kugel

Leek and Potato Soup

The most viewed rosh hashanah recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine