As you’ve probably already guessed the thirteen year old that baked these round braided challahs, that look like they came straight from the bakery, is none other than my wonderful daughter who just turned thirteen last week! And this time the only help I gave her was a demonstration of how to braid the first challah, and she did the rest herself, and infact I kept thinking I had baked these!
Round braided challahs are traditionally eaten for Rosh HaShana, but one can certainly bake them anytime, and why not practice now before the Jewish holiday season is upon us? We used our best egg-free challah recipe, just this time we used half whole wheat and half white flour. And then, we braided the challahs exactly as I did for this round braided challah tutorial. Oh, and yes we normally sprinkle sesame seeds on our challahs, but we somehow ran out, and so some oats were used which I actually think looks really great.
See how lovely they look before baking? One note about that: if you want your challahs to retain a great deal of their braided lovliness, you’ll need to use no more than about 1/2 white flour, which rises quite a bit, obscurring the braids. That is it, go for it!
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