Festive onion challah: round pan (28 or 32)

Half a kilo of flour (3.5 cups of flour + a tablespoon)

A teaspoon of dry yeast / a teaspoon of fresh yeast

240 ml lukewarm water (measuring cup)

3 tablespoons sugar

50 g olive oil (1/4 measuring cup)

Teaspoon and a quarter of salt

Caramelized onions:

10 peeled purple onions thinly sliced ​​into half rings

4 tablespoons olive oil

2 tablespoons dark brown sugar

2 tablespoons Ceylon

1/4 teaspoon salt

Glaze before and after baking:

3 tablespoons honey

A teaspoon of boiling water

Decoration (do not give up):

Coarse salt

preparation method:

Caramelized onion-

In a medium heat pan, fry the onion and olive oil until golden, add sugar, sesame seeds, and salt and continue to fry until a soft texture is obtained, a process of about an hour. Cool well.

(The onion can be prepared in advance and stored in the refrigerator and reheated slightly before use).


In a mixer with a kneading hook place flour, sugar, yeast, and mix lightly. Add water, oil while stirring moderately, and finally salt. Put about 12 minutes. The dough crystallizes and detaches from the sides of the bowl. Remove it from the bowl, transfer to a wide bowl and wrap in cling film.

Swell for about an hour and a half in a warm, humid place or in the refrigerator all night for up to 12 hours (if you swell in the refrigerator, also consider the time the dough needs to return to room temperature, do not work with dough while it is cold).

At the end of the rising, remove the air from the dough

On a lightly floured surface, roll the dough into a large rectangle

Spread the caramelized onion on top of the dough

Roll into a roll, cover, and refrigerate for about 15 minutes.

Slice the roulade into slices about 5 cm thick and fold each slice in half (with the open side facing up), close and pinch at the end.

Arrange in a pan lined with baking paper.

Cover to swell for about 25 minutes.

Stir in honey and boiling water

And brush (just like an egg)

Bake in a preheated oven at 180 degrees turbo for about 30 minutes until the pastry is golden and fine.

Brush again with the remaining honey glaze and sprinkle with coarse salt

And you have festive and beautiful onion challah.

Recommends you double quantities …. delicious madness.


You can pre-prepare the challah and wrap it well and freeze while hot (preferably without the glaze because you need to glaze again).

Before the meal, bring to room temperature for about half an hour and heat in a preheated oven at 170 degrees for about 15 minutes. Glaze with honey glaze and coarse salt.

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