This challah is the BEST. I usually make it plain (here), but the kids requested a sweet one the last couple weeks, so this has been our new routine. It’s almost like chewy cinnamon roll bread! So good. For a tutorial video, see my instagram post HERE
Challah braided in 2 strands like a babka
Challah braided in 4 strands
RECIPE:
CINNAMON RAISIN CHALLAH
DOUGH
2 tsp honey
1 pkg yeast (or 2 1/4 tsp) active dry yeast or instant yeast is fine. I’ve used both.
1 pkg yeast (or 2 1/4 tsp) active dry yeast or instant yeast is fine. I’ve used both.
1/2 c vegetable oil
1/4 c granulated sugar
2 tsp salt
2 eggs
4 1/4 c bread flour
1 egg
2 tsp salt
2 eggs
4 1/4 c bread flour
1 egg
FILLING
1/2 stick of salted butter, melted
1/2 c brown sugar
3 tbsp cinnamon
1 c raisins
INSTRUCTIONS
- Rinse a large mixing bowl with hot water and drain. You want the bowl to be nice and hot so the yeast blooms. In that bowl dissolve 1 tsp honey in 1/2 c. warm water.
- Sprinkle yeast on top, mix gently, let stand 10 min.
- While you wait for the yeast to bloom, get the other ingredients ready. In a large measuring cup, measure oil, add 1/2 c. warm water, 1/4 c white sugar, 1 tsp honey, 2 tsp salt, 2 eggs, and 2 c. flour.
- Add this into the yeast mixture and mix well.
- Stir in remaining 2 1/4 c. flour. Dough will be sticky. If it’s too sticky when you test it with your finger, add another 1/4 cup of flour.
- Knead 2-3 minutes with a bread hook attachment or turn onto a floured board and knead.
- Round up in greased bowl (I just use the same dough bowl and put vegetable oil all around it), cover, and let rise in a warm place for 2 hrs. It should have doubled in size. Gently put finger in top; if dough stays indented, it’s finished. If it bounces back, continue to rise.
- Punch down, cover, let rise again 45 min.
- Prep the counter with cooking spray.
- In a small bowl, make the filling: 1/2 cup brown sugar and 3 tbsp cinnamon. Melt the salted butter in a separate small bowl.
- For an easy “braid” like a babka look, roll the entire dough out into a thick rectangle. Spread the melted butter evenly, then the sugar mix, then the raisins. Roll along the longer side into one long log and pinch the seams together. Cut the log in half all the way down the center so that you have 2 long logs now. Twist them together and tuck the ends under – OR for a traditional braided look – Divide dough into 4 parts. Roll each ball out into a thick rectangle, spread with butter, sprinkle about 2 tbsp cinnamon sugar mix, then add raisins on the top. Roll dough lengthwise and pinch the seam. Braid strands of dough and tuck the ends under.
- Place on a tray with parchment paper.
- Cover, rise 20-30 minutes.
- Brush a beaten egg.
- (optional) sprinkle with the rest of the cinnamon sugar mix.
- Place an empty tray in the bottom rack of the oven. I find that the bottom of my challah doesn’t get as dark when I do this.
- Place challah tray in the middle of the oven at 400 degrees 15 min or until it’s a good color on top. Cover the top with foil, put it back into the oven for another 15 minutes until a toothpick in the center of a braid comes out clean.
- Immediately remove the challah from the tray and place on a wire rack so the bottom doesn’t continue to bake.
* Traditional challahs are braided in one row. On holidays or special occasions, it’s made into a circle.
* Round challah braiding tutorial CLICK HERE
* Four strand challah:
- Divide dough into 4 equal sections
- Leave the ends loose if you’re making this into a circle- you’ll weave these ends in at the end when you connect your circle
- Take the strand at the left and weave it over-under-over the other three strands
- Take the next strand at the left and do the same- weave it over-under-over the other three strands
- Repeat until you can’t anymore and tuck the ends in underneath the loaf (or if you’re making it into a circle, sort of weave the ends together.
xo, Leah
