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.
This excellent challah dough recipe was generously shared with permission by Shannon Sarna, the founding editor of The Nosher. You can find her challah dough and other recipes in Modern Jewish Baker: Challah, Babka, Bagels and More, and find out more of her incredible recipes in her recently released cookbook: Modern Jewish Comfort Food: 100 Fresh Recipes for Classic Dishes from Kugel to Kreplach.
Plum Rosemary Challah
Makes 2 challahs
For the challah dough:
1 1/4 cups lukewarm water (100ºF to 110ºF)
2 (1/4-ounce) packets active dry or instant yeast (4 1/2 teaspoons)
3/4 cup plus 1/2 teaspoon granulated sugar, divided
5 cups bread flour, preferably King Arthur, divided, plus more for dusting
2 1/2 teaspoons kosher salt
1/4 cup vegetable oil, plus more for the bowl
3 large eggs, divided
2 to 4 tablespoons 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 Tablespoons Turbinado sugar
Directions:
For the dough:
Place 1¼ cups of lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and 1/2 teaspoon 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 teaspoons kosher salt in the bowl of a stand mixer.
If using a mixer: When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1 to 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.
If kneading by hand: In a large bowl combine the flour, sugar, and salt. Make a well and add the eggs, oil, and water/yeast mixture. Combine until it forms a shaggy ball, then transfer to a clean surface and knead by hand for 8-10 minutes, or until the dough becomes smooth, soft, and very elastic when stretched.
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.
Assemble and bake:
If the 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 two portions (about 22 ounces each).
Divide one 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 tsps 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. 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 to 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 to 2 tablespoons of chopped rosemary, and a 1 tablespoon of Turbinado sugar if desired.
Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24 to 28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.
Small-batch Plum Jam
Makes about 2 cups of jam
2 lbs plums
1 cup sugar, or to taste
Juice of ½ a lemon
Slice the plums, discarding the pits.
To a medium pot, add the plums, 1 cup of sugar, and lemon juice.
Bring the mixture up to a boil, and lower it to a simmer. After five 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 coast 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, and then store in the fridge for up to one month, or in the freezer for longer. Jam can be made in advance of the challah, and is best made at least one day ahead of time. If you need to cool it quickly, place it in the freezer for 15-20 minutes.
