Cinnamon Raisin Challah

Ah, challah. A simple sweet, bread that holds many memories, and seems to make everyone smile. My mom could eat challah every day, while I prefer it in french toast form. I’m not a huge bread person, I know, crazy.

During Rosh Hashana, the challah is typically sweeter and has raisins, symbolizing a sweet new year. I took a “Yom Tov” challah recipe and added some cinnamon flair to bring you a cinnamon raisin challah loaf. I envisioned cinnamon raisin bread, but better.

Ingredients: 2 packets active dry yeast
1 2/3 c. warm water (105-115 F)
1/3 c. sugar
1/4 c. honey
1/2 c. vegetable oil
3 large eggs
2 tsp salt
7-7 1/2 c. flour
1 c. raisins
2 tbsp cinnamon
2 tbsp oil
2 tsp brown sugar

It is important to note that this recipe makes 2 large loaves. You could easily cut the recipe in half and still get 2 loaves out of it, they will just be smaller. Each loaf took up a whole baking sheet for me. I will note though that this could be due to how I braid the challah. If you have thicker but shorter strands this could also make the loaves thicker and not as long.

First thing you need to do is activate the yeast. Start by adding the yeast, 1 tbsp of sugar, and 2/3 cup of warm water to a large bowl. Allow to sit for 5-10 minutes or until foamy. I usually give the mixture a quick stir before allowing it to sit.

Once it is foamy, add the rest of the water, sugar, eggs, oil, salt, honey and about 4 cups of flour to the bowl. Beat to mix well. Add in the raisins and mix in.

Next, slowly add enough flour to form a soft and slightly sticky dough. You might need to do this by hand depending on the type of mixer you have. Cover with plastic wrap and let sit for 5 minutes.

Knead the dough for 10 minutes. You can do this by hand or using a dough hook attachment of a stand mixer on low speed. I personally started with the dough hook and then started kneading by hand. Once dough is smooth and shiny, place into a well oiled bowl, flipping once to make sure all dough is oiled. Cover with a towel and let rise in a warm space for 1-2 hours.

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Punch down the dough a few times to remove some air. Separate dough into two halves, and wrap each loosely in plastic wrap to rest for 10 minutes.

While your dough sits, make the cinnamon swirl. Combine 2 tbsp cinnamon, 2 tbsp oil, and 2 tsp brown sugar.

Divide your dough halves into smaller portions depending on the amount of strands you want in your braid. I did one 3-strand and one 4-strand braid.

This is where I break off into two different methods of adding the cinnamon swirl. For challah 1 we will make a line of cinnamon filling on each strand of the braid, and then start braiding. For the 4-strand braid you start on the left and go over, under, over the other 3 strands. Repeat.

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For challah 2 we take our strands and make a ‘ditch’ in the strands. I took my spoon and made a line indent down the strand. Then fill with cinnamon filling and then pinch the dough closed over the filling. Once each strand is ‘stuffed’ with cinnamon filling, start braiding.

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After the loaf is braided, place on a parchment paper-lined baking sheet and cover with a kitchen towel. Put in a warm place for about an hour or until the loaf is about doubled in size. You can brush the loaf with oil before covering to keep dough from drying if you would like.

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Preheat oven to 350 F. Beat an egg to create the egg wash. Brush the top of your challah loaves with egg wash. Bake for 40-45 minutes or until golden brown and the loaf sounds hollow when you knock on it. Cool challah on cooling rack.

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BONUS RECIPE: Challah french toast

Ingredients:
1 cup of heavy cream
2 eggs
1 tsp vanilla extract
2 tsp cinnamon
Challah slices about 1/4 inch thick

Combine cream, eggs, vanilla, and cinnamon in a bowl. I like to put everything into the measuring cup to mix easily and then pour into a large container later. However, if you want, you can measure it all out in the container/bowl you will be dipping the slices in. Whisk the mixture together.

Alton Brown suggests letting this mixture sit overnight, but I usually make the french toast on a whim, so I just let it sit a bit in the fridge while I slice the challah.

Heat a frying pan (or griddle) on medium-low heat. Start dipping your slices in the custard mixture. Keep in mind that if they sit with the mixture for too long, your slices could become too wet and fall apart- not the end of the world but you’ll have smaller pieces.

Place your slice into the custard mixture and flip after about 30 seconds. After 30 seconds on the second side, transfer the slice to a plate. You could also put a cooling rack over a baking sheet so that the excess can drip off.

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Coat your frying pan with butter and set slices onto the pan. Fry for about 2 minutes on each side or until nice and golden brown. Here you can either transfer to a serving plate, or if you are making a lot, you can place them in an oven at 200 F to stay warm until serving.

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Add some butter, powdered sugar, syrup, fruit, or whatever else you want to spice it up! Enjoy!