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Short Summary
Main recommendation: To make a round, crown-shaped challah for Rosh Hashanah, roll three or four long, thin ropes of dough, braid them into one long "challah candle," then knot that braid into a circle and bake it. The braid stays nice and tight, and the knot shape gives a neat round look that is easier than a coiled snake shape.
Key Points
- Use long, thin, evenly sized dough ropes (Jamie uses four) so there is minimal waste and the braid stays uniform.
- Braid the ropes outside-in, alternating sides, the same way you would braid hair, pulling the braid tight.
- Once the long braid is formed, knot it into a circle like a roll, tucking the ends under.
- Let the shaped loaf rise for about 30 minutes, then brush with beaten egg before baking.
- Sweet toppings such as cinnamon sugar are optional for holiday use, though Jamie notes that sweet toppings may not suit dipping in soup.
Details Worth Noting
- Concrete instructions: Divide the dough and roll three to four long, thin ropes of equal length; the speakers reference using four ropes in their own method. Hold the ropes together at the top and braid them outside-in, alternating sides, keeping the braid tight and even. Stretch the braid out, then form it into a circle and tuck the ends under to knot it. Let it rise for about 30 minutes, brush with beaten egg (adding a little extra egg for a darker, crunchy top), and optionally sprinkle with cinnamon sugar. Bake at 375°F for 10 minutes, then lower to 350°F and bake until done, about 30 to 35 minutes total.
- The braid will look thinner at the start and may shrink or even out once stretched, so Jamie advises accepting slight unevenness.
- Honey can be drizzled on top, though it darkens the crust considerably.
- The speakers say the traditional round shape symbolizes the circle of life and continuity.
Bottom Line
A round crown-style challah is achievable with a simple braid-then-knot method, and the main keys are even, long ropes and a tight braid.
