Hanukkah Star Challah

Ingredients and Weight:

• 3 1/2 teaspoons active dry yeast
• 1 1/2 cups warm water (105-115°F/40-46°C)
• 1 tablespoon sugar
• 6-8 cups all-purpose flour
• 1/2 cup vegetable oil
• 1/4 cup honey or maple syrup
• 2 teaspoons salt
• 1 egg, beaten, for glaze

Preparation Time:

20 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. In a large bowl, dissolve the yeast in the warm water and sugar. Let stand for 5 minutes, until the yeast is foamy.
2. Add 2 cups of flour, the oil, honey or maple syrup, and salt. Stir until a dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces.
6. Roll each piece of dough into a 12-inch rope.
7. Arrange the ropes in a star shape on a lightly greased baking sheet.
8. Pinch the ends of the ropes together to secure the star.
9. Cover the challah with a damp cloth and let rise for 30 minutes, or until doubled in size.
10. Preheat oven to 350°F/175°C.
11. Brush the challah with the beaten egg and bake for 25-30 minutes, until golden brown.

Nutritional Information:

• Calories: 250
• Fat: 6g
• Carbohydrates: 45g
• Protein: 8g

Dish Characteristics:

• Sweet and savory
• Soft and fluffy
• Golden brown crust

User Comments:

• "This challah is beautiful and delicious! It was a hit at our Hanukkah celebration."
• "The star shape is so perfect and it adds a special touch to the holiday table."
• "I love the combination of sweet and savory flavors in this challah."
• "It's perfect for sharing with family and friends."
• "I would definitely make this challah again!"

Special Precautions and Tips:

• If the dough is too sticky, add more flour 1 tablespoon at a time.
• If the dough is too dry, add more water 1 tablespoon at a time.
• Let the challah cool completely before cutting and serving.
• Store the challah in an airtight container at room temperature for up to 3 days.