Grandma's milk and honey challah for Rosh Hashanah
Merav Sheiner's grandmother used to bake many challahs on the eve of the holiday, and the two of them together would go out and distribute them to all relatives, friends and even strangers who needed a sweet start.
Now she brings you the same recipe that will guarantee you challah full of compassion and love
Merav Shiner-Danchenko
09/23/2022
Friday, September 23, 2022, 07:00
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Sweet challah for a good start.
Milk and Honey Halat (Photo: Dror Einav)
Before Rosh Hashanah, my grandmother Miriam used to bake many challahs, to which she would add honey that my grandfather Nehemiah would bring her from Rehovot.
Molds on a moving belt went in and out of the oven, and in each of them three long and plump challahs in a dark and deep amber shade, indescribably beautiful.
I am not able to make beautiful ones like them.
"But why are so many sick?", I often wondered.
"To bake and distribute challah before Rosh Hashanah", my grandmother explained to me the custom she inherited from her mother's house.
"So that throughout the whole year we will be on the giving side and not on the receiving side."
This is how I would go with you on the journey: one for the Hungarian widow Clara, one for the Turkish Avraham in the house in the corner, one for Zalma near the brotherhood school, also for the Iraqi Dada, for her Yemeni home, a few chalas for the synagogue of the leftovers of the evacuation to have for those who come and ask for alms and a few more for friends in the neighborhood.
"Let it be, what do you care how much?"
She would say with a wink, "No one refuses a sweet-sweet sick."
She would also bring her sisters and brothers a letter for Rosh Hashanah - a beautiful tan honeycomb.
"And for us, what will we have left?"
I would ask with concern.
"Don't worry, everyone gets a little challah for themselves, like a kiss," she promised and never disappointed.
Hala's journeys with Grandma before every Rosh Hashanah made me realize that Hala, alone on her behalf, connects us to our past - personal and collective.
The warm human touch in preparing challah and giving it makes it a comforting envelope for the body and soul.
Even today in a digital world that has already become robotic, the weaving of the halot is always done by a human hand.
I know that beyond the warmth of my grandmother's hands,
You can bake this challah the night before and enjoy it the next morning with cheeses and salads, jams, family and friends.
And if you have any strength left, maybe you will go on a journey and prepare two or three more small challahs for those who are waiting for a little compassion and love.
I am convinced that the act will guarantee you and them a really good start to the year.
Halat milk and honey
Recipe by: Merav Sheiner-Danchenko, Walla system!
Food
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30 minutes work
Three hours total
Moderate level of difficulty
Eastern European
vegetarian
Recipes for Rosh Hashanah
milky
breads
Shabbat recipes
kosher
sweet challah
Ingredients
A large challah (6 strips) or two medium challahs (3
500 grams of flour (3 and 1/2 cups)
250 ml of milk (1/4 cups)
Egg L
10 grams of dry yeast (2 teaspoons) or 30 grams of fresh yeast (according to the markings on the package)
40 grams of honey (2 tablespoons)
50 grams of soft butter at room temperature
10 grams of salt (tablespoon)
For brushing:
1 egg yolk + 2 tablespoons of milk
For the conversion table click here >
Preparation
How do you make milk and honey chalat?
1 Put the milk, egg and honey into a mixer bowl and beat lightly (with a whisk).
2 Add the flour and dry yeast and put for about seven minutes.
Add the salt and cook for another two minutes.
If you use fresh yeast, dissolve it with the milk and continue in the same way: add honey, egg, flour and only at the end the salt.
3 Lightly flour the work surface and 'close' the dough into a ball.
Place in a large plastic bowl and cover with a towel.
Let rise for an hour.
4 Remove the dough from the bowl and beat it until the volume is reduced by half.
Divide the dough into 6 equal parts (about 140 grams each piece, it is advisable to use the weight).
5 Flatten each piece into a 'pitta' position and fold a third of the top and bottom inward and roll into a 'snake' so that the seam is down.
Continue like this with all the strips.
6 Cover with a towel to rest for ten minutes and begin to open the strips while rolling with your hands so that they lengthen.
You should start with the one we made first and so on.
7
Braid challah from six strips as follows:
arrange all the strips at the same time and pinch together at the top and connect.
Starting from the right: second strip skips over them all (to the left), first strip skips two.
Now perform the same operation on the opposite side: second strip from the left skips over all of them, first strip from the left skips two.
And repeat, God forbid, once from the right and once from the left.
8 Roll up the edges of the prepared challah and cut the remainder with the palm of your hand.
Cover with a towel and leave to rise for half an hour.
9 Heat the oven to 175 degrees Turbo.
Brush the challah very gently with the yolk and milk mixture and leave to rise for another quarter of an hour (this time without a cover).
Bake for about 18 minutes until golden brown.
10 Remove from the oven and immediately transfer to a cooling rack.
It is better to wait at least twenty minutes before eating the challah and allow it to settle and release steam - this way you get a crispy crust on the outside and an even and soft texture on the inside.
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