Description
This Cinnamon Raisin Challah Bread recipe combines the traditional braided Jewish bread with warm cinnamon and sweet raisins, creating a soft, fluffy, and fragrant loaf perfect for breakfast or snacks. The bread is enriched with eggs, honey, and oil, and topped with slivered almonds for a delightful crunch. Ideal for those who love a slightly sweet twist on classic challah.
Ingredients
Scale
Dough Ingredients
- 3 grams active dry yeast (1 teaspoon)
- 120 grams water (½ cup)
- 20 grams liquid honey (1 tablespoon)
- 25 grams vegetable oil (2 tablespoons)
- 1 egg, separated (yolk and white)
- 250 grams all-purpose flour (2 cups)
- 4 grams ground cinnamon (½ tablespoon)
- 3 grams salt (½ teaspoon)
- ½ cup raisins
Topping
- 2 tablespoons slivered almonds
Instructions
- Prepare the Dough (first rise): In a medium bowl, dissolve the yeast in water, then whisk in honey, vegetable oil, and egg yolk until the mixture becomes bubbly and develops a yeasty aroma. In a large bowl, combine flour, ground cinnamon, and salt. Add the wet ingredients and mix thoroughly until no dry flour is visible. Knead the dough on a clean surface for 5 minutes until smooth. Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature for about 1 hour or until doubled in size.
- Shape the Dough (second rise): Punch down the risen dough to deflate. Knead in the raisins evenly. Roll the dough into a log and divide into three equal pieces. Roll each piece into a 1-inch thick rope. Place ropes side by side, pinch at the top, and braid by alternately crossing the right and left strands over the middle strand. Seal and tuck ends under the loaf. Place the braid into a lightly oiled 9×5-inch loaf pan, cover, and let rise for about 45 minutes or until nearly doubled.
- Bake the Bread: Preheat the oven to 375°F (190°C). Brush the risen loaf with the reserved egg white to create a shiny surface, then sprinkle slivered almonds on top to adhere. Bake for 30 minutes until the almonds are golden brown and the loaf sounds hollow when tapped. Remove from oven and transfer the loaf pan onto a wire rack to cool completely, about 30 minutes, before slicing.
Notes
- Store challah at room temperature in a bread box or airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freeze challah in an airtight container or freezer bag for up to 3 months. For convenience, slice before freezing to thaw single portions easily.
- To reheat, warm slices in an air fryer or oven at 300°F for 5-10 minutes, or toast in a toaster or toaster oven.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 25 mg
