Parshas Chayei Sarah- Challah Napkin Rings

This week we celebrate Yitzchak and Rivkah’s wedding! The moment Rivkah entered Yitzchak’s tent, the three miracles that existed when Sara his mother was alive, returned. One of them being that the Challah stayed fresh all week. For this reason, in honor of Parshas Chayei Sarah we’re going to be making Divine Challah napkin holders!



What you will need:

  • Your favorite Challah dough recipe (if needed, included below)

  • Paper towel

  • Foil


My Favorite Challah Recipe:

  • 2 1/2 Cups warm water

  • 3 Packets dry yeast (or 6 3/4 tsp. yeast)

  • 1/2 Cup sugar

  • 7 Cups flour

  • 1/2 Cup oil

  • 1 Tablespoon salt


Directions:

  1. Add warm water and sugar to a small bowl, and sprinkle the yeast on top. Let the yeast sit to activate (about 3-5 min)

  2. In a mixer or separate bowl, add flour, oil, and salt.

  3. Once the yeast is ready, pour the yeast mixer into the flour mixture. Knead by hand or stand mixer until a ball of dough forms. Add additional flour if the mixture is too sticky.

  4. Cover, set aside, and allow the dough rise for an hour.

What to do:

(Step- by- step video tutorial below)




1. Cut a large piece of foil

2. Place a paper towel sheet on the foil

3. Fold the foil in half and then a bit on each side in order to fully enclose the paper towel.

4. Roll up the foil creating a mold for your napkin rings




5. Braid your challah dough (try to keep it thin)

6. Place the braided dough over the silver foil mold

7. Continue this process for as many challah napkin rings you'd like

8. For best results, before putting it in the oven, egg your challahs and sprinkle with your favorite topping!

9. Bake in oven at 350 degrees for approximately 15 minutes, or until golden brown.


10. Let the napkin rings cool completely, Then, gently remove the rings from the foil "mold", squeezing the fold to remove easily.

11. Place a napkin inside and set it on your shabbos table!



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