Most people know challah -- a Jewish egg bread -- as a braided loaf.
But truth is, it can take on a variety of shapes. And at Rosh Hashana it often is formed into a spiral, which is meant to symbolize the circle and continuity of the Jewish new year.
To make this delicious celebratory bread a little easier, we gave our version of spiral challah a boost thanks to a bit of help from baking powder.
And to make it easier to shape -- and faster to bake -- we divided the large loaf into mini rolls shaped in muffin tins. The result tastes like challah, but looks like a beautiful popover.
If desired, you can add raisins to the spirals, then drizzle them with honey after they come out of the oven for a great breakfast.
• Alison Ladman is a recipe developer for The Associated Press. Follow her on Twitter @CrustAndCrumbCo