Round Challah with Crumb Topping

For the Jewish new year it is customary to eat a round challah. This represents a shape that has no end, symbolizing our wish for a year in which life and blessings continue without end. It is also customary to eat something sweet such as honey. A lot of people make honey challahs or raisin challahs. Personally, I do not like either, so I decided to add my ‘sweetness’ in the form of a streusel topping. It was totally a good call because it was delicious!

The topping adds the perfect amount of sweetness without taking over the challah. I also discovered this new way of braiding the round challah by doubling up the strands so it looks like two strands in one. This is the perfect, most beautiful challah to place on your holiday table and worth gossiping about to all your friends. Shana Tova!

Round Challah with Crumb Topping

Yield: 1 large challah or 2 smaller ones

INGREDIENTS:
1 cup warm water
1 pkg or 2 teaspoons active dry yeast
1/3 cup sugar plus a pinch for the yeast
1/4 cup vegetable oil
2 large eggs
4 cups all-purpose flour
2½ teaspoons fine kosher salt
Egg Wash
1 egg, beaten
Splash of water
Streusel Topping
1/2 cup flour
1/2 cup sugar
2-3 tbsp canola oil
1/2 tsp vanilla extract
Pinch sea salt

DIRECTIONS:
1. In a large mixing bowl or stand mixer with the hook attachment, add 1 cup warm water and yeast plus a pinch of sugar and stir. Let sit 5 to 10 minutes or until it bubbles.
2. Add the sugar, eggs, oil and salt and mix. Gradually add the flour 1 cup at a time and mix after each addition, if using stand mixer. If mixing by hand, and it’s too tough to mix with a spoon, you can use your hand until the flour has fully incorporated into the dough. When the dough comes away from the sides and is no longer sticky, it has enough flour.
3. Knead the dough for 5 minutes or until the dough springs back when touched.
4. Add a little oil around the sides of the bowl and rub a little on the dough, cover the bowl with plastic wrap, and let the dough rise for at least one hour or until doubled in size.
5. Punch down the dough to get the air bubbles out and divide into 8 pieces. Roll out into 8 long strands. Place 2 strand together side by side so they seem attached. Repeat until you have 4 ‘strands’. To braid the challah, place two of the strands next to each vertically on a board. Weave the remaining two strands horizontally over and under the vertical strands. The result should look like a plus sign with no spaces between the strands. There should be two strands pointing in each direction. For each direction, take the strand on the left and cross it over the strand on the right leaving no space between the strands. Next, do the same action going the opposite direction. Repeat crossing the strands over each other, alternating directions until you run out of dough. Take the ends and pinch them closed and tuck the under the loaf.
6. Cover with towel and let rise for 1 hour in a warm place.
7. Meanwhile, make the streusel topping but placing all the ingredients into a bowl and mixing until lumps and crumbs form.
8. Brush the challah with egg wash, and sprinkle on the topping.
9. Bake at 350 for 30 minutes or until golden brown. Enjoy!