Gearing Up for Rosh Hashanah: The Jewish New Year

COLCHESTER, Vt. - It’s time again to celebrate Rosh Hashanah, the Jewish New Year. 

Program director at Chabad of Vermont, Draizy Junik, visited Local 44 Morning Brew to explain how to celebrate the traditional Jewish way. 

For most holiday, the Jewish celebrate with a bread called challah. Challah is made special on Rosh Hashanah, to symbolize the celebration of the cycle of life. It’s made in a circular formation. 

Rosh Hashana means “head of the year”. It’s also the anniversary of the creation of the first people, Adam and Eve. The Jewish people celebrate the relationship of God and mankind. 

After the Challah is created into a circular formation, it’s then covered in egg wash and sprinkled with cinnamon. The cinnamon represents the sweetest the Jewish people hope for the upcoming year. 

This year Rosh Hashanah begins at sundown on Wednesday, Sept. 20 and leads into Shabbat on Friday, Sept. 22. 

There will also be an open house at the Judaic Arts after school program this coming Tuesday. There will be a sweet shop with lots of sweet honey dishes, recipes and activities. 

For more information, visit www.chabadvt.org   

A recipe for Challah can be found below: 

Cinnamon Raisin Round Challah Recipe

Ingredients:

Dough

    1 ⅓ cups warm water

    2 tsps. yeast

    3 1/2 tsps. sugar

    4 cups bread flour

    1 tsp. heaping kosher salt

    7 tbsp. sugar

    3 tbsp. oil

    1/2 cups raisins                                                

Egg Wash

    1 egg, beaten

Cinnamon-Sugar Topping

    1½ cups sugar

    ¼ cup cinnamon

Directions:

    In a bowl mix 2 tsps. yeast, 3 ½ tsps. sugar, and 1 ⅓ cups warm water. Let sit until it begins foaming.

    Add 7 tbsp. heaping kosher salt, 3tbsp. Oil, 4 cups of flour and mix.

    Add 1/2 cups raisins

    Cover dough with damp cloth & let rise in a warm place for one hour.

    Place dough on a floured surface.

    Divide dough into 2 equal parts. Each part will become one challah. Separate the dough into 6 strands (or the number of your preference) and roll them out into a snake-like shape.

    Dip the strands into the cinnamon sugar mixture and shape the challahs into a round Rosh Hashanah challah. Place them into a greased 9 inch round pan.

    Let the round challahs rise for 1 hour and then brush with egg wash.

    Sprinkle more cinnamon-sugar topping

    Bake at 350º for about 30 minutes or until golden brown (time varies based on size)

 

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