Go Back Email Link
+ servings
Cinnamon Raisin Challah

Cinnamon Raisin Challah

Author Rachel
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 3 hours
Yield 1 loaf
Print Pin Recipe

Description

This Homemade Cinnamon Raisin Challah is so light, fluffy and sweet! A delicious recipe that is a great accompaniment to any holiday meal.
Kosher, Pareve

Ingredients

For the Challah

  • 3 1/2 cups (500g) all-purpose flour+ a little more for dusting I strongly recommend sifting the flour; it will result in a more delicate dough with a more significant volume.
  • 2 Tablespoons (20g) granulated sugar
  • 1 Tablespoon (10g) active dry yeast
  • 1/4 cup (60ml) canola oil + a little more for greasing
  • About 1 1/4 cups (300ml) lukewarm water
  • 1/2 Teaspoon salt

For the filling:

  • 1 oz (30g) raisins (about 2 tablespoons)

For the topping:

  • 1 any size egg
  • 1 Tablespoon (10g) light brown sugar
  • 1/4 Teaspoon cinnamon

Instructions

The Challah:

  • In the bowl of a standing mixer, put flour, sugar, and yeast (or in a large mixing bowl if kneading by hand) and mix/stir for one minute.
  • Let the mixer work while slowly adding the oil.
  • Gradually add water (**read my tip about water below) and mix to form the dough.
  • Add the salt and knead for 10-15 minutes (It helps the gluten form and the dough to be elastic with better structure).
  • Grease the dough with a little bit of oil, cover with a kitchen towel and let the dough rise until doubled (place the bowl somewhere warm).
  • Once the dough is doubled in size- it's time to shape it!

Shaping the dough:

  • Divide the dough into three equal portions.
  • Take one of the portions and roll it out with a rolling pin until it is flat, about 1/4 inch (1/2 cm) thick.
  • Sprinkle a bit of raisin down the center of each piece, then fold the dough over and roll it into about 15-inch rope, pinch the ends tightly. Repeat with the remaining dough pieces.
  • Gather the ropes and squeeze them together at the very top. Braid the ropes together like braiding hair and squeeze the ends together when complete.
  • Line a baking sheet with parchment paper and place the Challah on it.
  • Place the pan somewhere warm, cover with a towel, and let it rise until puffed, about an hour.
  • Heat the oven to 400°F/200°C. When ready to bake, whisk the egg with a tablespoon of water and brush it all over the Challah.
  • Sprinkle sugar and cinnamon.
  • Slide the Challah on its baking sheet into the oven and bake for 25 to 30 minutes. The Challah is done when it is a rich golden brown and registers 190°F/90°C in the very middle with an instant-read thermometer.
  • Let the Challah cool on a cooling rack. Enjoy!

Notes

Pro-Tips
Weigh all your ingredients and get everything in order so you can follow the recipe exactly.
Mixing the dough: Scrap the sides of the bowl occasionally with a rubber spatula to ensure all ingredients are incorporated.
How much water to add?
Water: Because each flour is different, stored differently, and has different absorption capacities, the amount of liquid will almost always change. Even if you always use the same flour, it may be that the flour will absorb more liquid on different days. So, start with half a cup of water and add as needed gradually. The dough should be very soft but not sticky. Dough lacking in liquid will be stiffer and less comfortable to work with.
The first rise: About an hour and a half or until the dough doubles. But that figure can also change radically, especially if it’s particularly cold weather, which will then require a few hours for the dough to increase in size. In summer, it can be much shorter.
Shaping: It is essential to braid the loaf slightly loosely so the dough can rise.
Tried this recipe? Tag@mamalivingabroad