The Festival Star Golden Honey Spice Hanukkah Challah

Star Of David Challah

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Preparation time:45 Mins

Cooking time:35 Mins

Servings:1 large loaf (10-12 slices)

Instructions:

• Activate the Yeast: Combine warm water, 1 teaspoon of the sugar, and yeast in a small bowl. Let bloom for 5–10 minutes until foamy.
• Mix Dry Ingredients: In a stand mixer bowl, whisk together the flour, salt, and the remaining 2 tablespoons of sugar.
• Combine Wet Ingredients: Whisk the 3 large eggs and honey together in a separate bowl.
• Form the Dough: Add the activated yeast mixture and the egg/honey mixture to the dry ingredients. Mix on low speed until a shaggy dough forms.
• Incorporate Fat: Add the softened butter cubes one at a time, allowing each to incorporate before adding the next. Increase mixer speed to medium-low and knead for 8–10 minutes until the dough is smooth and elastic (passes the windowpane test).
• First Proof: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size (approx. 1.5 hours).
• Divide and Shape Logs: Gently punch down the dough. Divide the dough into six equal pieces. Roll each piece firmly into a uniform rope or log, aiming for 14–16 inches in length.
• Assemble the Star: Arrange five logs onto a parchment-lined baking sheet to form a pentagon shape, pinching the points together securely. Take the sixth log and carefully weave it through the center of the pentagon, tucking the ends neatly underneath to complete the six-pointed Hanukkah Star Challah shape.
• Second Proof (Resting): Cover the shaped loaf loosely and let it rest until puffy (about 45–60 minutes). Preheat oven to 375°F (190°C) during the last 15 minutes of this proof.
• Glaze and Top: Whisk the egg yolk and water/milk for the wash. Gently brush the entire surface of the loaf, then sprinkle generously with poppy or sesame seeds.
• Bake: Bake for 30–35 minutes, rotating halfway through, until deep golden brown and the internal temperature reaches 190°F (88°C).
• Cool: Transfer immediately to a wire rack to cool completely before slicing.

Nutrition Facts

Calories:295kcal

Fat:9g

Fiber:1g

Recipe Info

Category:Bread, Dessert

Cuisine:Jewish

Illuminating the Festival: Why This Star Challah Shines Brighter

Hanukkah, the Festival of Lights, is a time for miracles, warmth, and gathering. While the traditional foods often focus on oil-fried delights, there is always room for a centerpiece bread that tells a visual story. This Hanukkah Star Challah is more than just a delicious loaf; it’s an edible symbol of the holiday, perfectly positioned to grace your Hanukkah Dinner Ideas table. We move beyond the classic braided oval to craft something truly magnificent: the Magen David, or Star of David, baked right into the dough. This recipe elevates the familiar comfort of a Challah Bread Recipe into a show-stopping piece of art, promising both visual awe and unparalleled flavor.

The Art of Centerpiece Baking: Crafting a Symbolic Loaf

Baking an enriched bread like challah requires patience, but the payoff—a soft, slightly sweet, and deeply yellow interior—is unbeatable. For this special occasion, we are taking that perfect dough formula and giving it a festive architectural makeover.

More Than Bread: The Meaning Behind the Magen David Shape

The six-pointed star is perhaps the most recognizable symbol of Judaism, representing the connection between the divine and the mundane, and serving as a shield of protection. Incorporating this shape into our loaf transforms a simple baked good into a meaningful culinary statement for the holiday. Crafting this Star of David Challah shows reverence for tradition while engaging in the joyous creativity inherent in holiday baking.

Achieving That Signature Golden Gloss: Our Secret Ingredient Blend

What separates a good challah from an unforgettable one is the crust. Our secret to achieving that deeply burnished, jewel-toned sheen involves two key elements woven into this Hanukkah Challah Recipe : a generous amount of honey for sweetness and color, and a very specific final egg wash. The honey not only sweetens the crumb beautifully but caramelizes spectacularly under high heat, providing the structure and color necessary for a truly professional finish.

Setting Expectations: Why This Hanukkah Star Challah is Worth the Effort

Be aware that creating the Jewish Star Challah shape is an intermediate step in baking. While the dough itself is simple, the shaping demands precision—we are aiming for six perfectly proportioned points radiating from a central nexus. This is a true labor of love, requiring about four hours total, but the visual impact when you present this centerpiece at your Hanukkah Food table makes every minute of kneading and shaping absolutely worthwhile.

The Essential Pantry: Components for a Rich, Sweet Dough

To achieve the characteristic richness of this bread, we rely on high-quality, room-temperature ingredients. Cold ingredients are the enemy of yeast activation and proper gluten development in an enriched dough.

Precision Measurement: Dry Ingredients for the Perfect Rise

For our base, we start with 4 cups of all-purpose flour, or bread flour if you prefer a slightly chewier texture, whisked together thoroughly with 1 ½ teaspoons of fine sea salt and the majority of our granulated sugar—2 tablespoons. Accuracy here ensures we don't impede the yeast's ability to work its magic later.

Liquid Gold Ratios: Eggs, Oil, and Honey Requirements

The color and tenderness come from the wet components. This batch calls for 3 large, room-temperature eggs. Alongside these, we incorporate ¼ cup of rich honey, which we believe is essential for the deep, golden hue this Hanukkah Star Challah deserves. We also add 4 tablespoons of softened, cubed unsalted butter, which will be added slowly after the initial mixing phase to enrich the structure.

Mastering the Wash: The Secret to a Deeply Caramelized Crust

The final visual touch relies entirely on the wash applied just before baking. We use a mixture of 1 large egg yolk whisked with 1 teaspoon of water or milk. This high-yolk ratio creates a thick, opaque glaze that browns intensely. A final scattering of poppy or sesame seeds adds texture and classic visual appeal.

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From Mix to Mingle: Detailed Dough Preparation Steps

The journey begins with waking up the yeast. Dissolve 2 ¼ teaspoons of active dry yeast (one standard packet) along with 1 teaspoon of the sugar into ½ cup of warm water, specifically held between 105° F and 115° F. Allow this mixture 5 to 10 minutes until it foams vigorously, confirming your yeast is active and ready to work.

Once the yeast is blooming, combine the dry ingredients in your stand mixer bowl. Add the yeast mixture, the remaining 2 tablespoons of sugar, and the 3 room-temperature eggs and the ¼ cup of honey. Begin mixing on low speed until a shaggy mass forms. Now, introduce the softened butter, one cube at a time, ensuring each piece is mostly incorporated before adding the next. Transition the mixer to medium-low and continue the process of step-by-step Challah baking for a full 8 to 10 minutes. The goal is a smooth, pliant dough that easily clears the sides of the bowl. After the initial mixing, the dough needs a full 1. 5 hours in a lightly oiled, warm environment until it has doubled in size.

Sculpting the Magen David: Mastering the Six-Pointed Shape

This is where patience transforms dough into destiny. Gently deflate the risen dough and divide it precisely into six equal portions. If you have a kitchen scale, weighing the pieces is the best way to guarantee symmetry. Each portion must be rolled out firmly into a uniform log, aiming for a length of 14 to 16 inches. The goal here is density—we want tight, even ropes that will hold their form during the final proof.

The assembly requires visualization. First, arrange five of the logs onto your parchment-lined baking sheet to form a perfect pentagon, ensuring the points where they meet are pinched together securely. This creates the base structure. The sixth log is the magic piece: it must be carefully maneuvered through the center of the pentagon, weaving over and under the existing logs to connect the points and form the classic six-pointed structure. Tuck all ends neatly underneath the loaf to secure the shape before its final rest.

The Final Ascent: Proofing and Achieving Oven Readiness

The final rise is critical; it gives the dough the volume needed for a light crumb, but we must avoid over-proofing, which leads to collapse during baking.

Activating the Yeast: Ensuring Maximum Loaf Volume

The initial rise builds the foundation, but the second proof—the rest after shaping—is what dictates the final loft. Cover the sculpted Hanukkah Star Challah loosely and let it sit in a warm spot for 45 to 60 minutes. The dough should look visibly puffy but should not have quite doubled.

Kneading Mastery: Developing the Elasticity for Intricate Braids

While this loaf is pieced together rather than traditionally braided, the importance of proper kneading remains. Developing the gluten structure fully in the mixing stage (Step 6) ensures that the logs maintain their tension and don't slump while sitting on the tray.

The Tricky Technique: Step-by-Step Assembly of the Star Configuration

Remember, the success of this shape hinges on tight seams. When connecting the five logs into the pentagon base and then weaving the sixth log through, use firm pinches where the dough meets. Any loose seams will open up during baking, potentially distorting the star points.

Baking Temperatures: Tips for a Fully Cooked, Non-Soggy Interior

Preheat your oven to 375° F ( 190° C) during the last 15 minutes of the final proof. Brush the entire surface generously with the prepared yolk wash and sprinkle with seeds. Bake for 30 to 35 minutes. To confirm it’s done—a common fear with tall, enriched loaves—the internal temperature must register 190° F ( 88° C). Rotate the tray halfway through to ensure even browning across all points of the star.

Maximizing Enjoyment: Storing and Refreshing Your Festive Bread

This magnificent bread is best enjoyed the day it's baked, still slightly warm. If you have leftovers, storing it correctly is key to maintaining its delicate texture. Keep it wrapped tightly in a clean kitchen towel, never plastic, at room temperature.

Serving Suggestions: Pairing Suggestions for Your Hanukkah Star Challah

The slight sweetness of this bread makes it incredibly versatile. It shines alongside savory mains—try it accompanying rich brisket—or as a delightful accompaniment to lighter fare like a smoked fish platter. It’s also superb toasted for breakfast.

Reheating Hacks: Bringing Day-Old Bread Back to Golden Glory

To recapture that fresh-from-the-oven softness, lightly spritz the loaf with water and wrap it loosely in foil. Bake in a 300° F ( 150° C) oven for about 10 minutes. This steams the interior gently while re-crisping the crust.

Flavor Variations: Twists on the Traditional Star Challah Recipe

For bakers who like to experiment, consider introducing warmth beyond just the cinnamon mentioned in the base dough. A subtle infusion of cardamom or even a pinch of ground ginger can harmonize beautifully with the honey, adding another layer of complexity to your festive bread.

When the Star Deflates: Diagnosing Proofing Mistakes

If your Hanukkah Star Challah deflates significantly in the oven, it’s almost always due to over-proofing during that second rise. The gas bubbles became too large and weak to support the dough’s structure once the heat hit them. Next time, monitor the texture more closely; the dough should feel light and pillowy, but still have some resistance when gently poked.