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Cinnamon Raisin Challah Bread Recipe

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4.2 from 42 reviews

  • Author: Amina
  • Total Time: 3 hours
  • Yield: 12 servings

Description

This Cinnamon Raisin Challah Bread is a beautifully braided, slightly sweet bread enriched with cinnamon and studded with juicy raisins, topped with crunchy slivered almonds. Perfect for breakfast or as a delightful snack, it offers a tender crumb and a shiny, golden crust thanks to an egg white wash. The bread requires time for two rises, ensuring a light and airy texture with a rich flavor profile.

Ingredients

Dough Ingredients

  • 3 grams active dry yeast (1 teaspoon)
  • 120 grams water (1/2 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 (1/2 tablespoon)
  • 3 grams salt (1/2 teaspoon)
  • 1/2 cup raisins

Topping

  • 2 tablespoons slivered almonds

Instructions

  1. Prepare the Dough (first rise): In a medium bowl, dissolve the active dry yeast in the water. Whisk in honey, vegetable oil, and the egg yolk until the mixture becomes bubbly and aromatic, indicating the yeast is active.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, and salt until evenly mixed.
  3. Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir thoroughly, scraping the sides of the bowl, until a cohesive dough forms with no visible dry flour.
  4. Knead the Dough: Transfer the dough onto a clean surface and knead for about 5 minutes until it becomes smooth and elastic. Place the dough back in the bowl, lightly oil the surface to prevent drying, cover with plastic wrap, and let it rise at room temperature until doubled in size, approximately 1 hour.
  5. Shape the Dough (second rise): Gently punch down the risen dough to deflate it. Incorporate the raisins by kneading them evenly throughout the dough for a few minutes.
  6. Divide and Roll: Roll the dough into a log and cut it into three equal pieces. Shape each piece into a rope about 1 inch thick.
  7. Braid the Dough: Place the three ropes side by side on a lightly floured surface. Pinch them together at the top to seal. Braid by alternately crossing the right strand over the middle, then the left strand over the middle, and continue until the ends. Pinch the ends together and tuck them underneath to fit the loaf pan.
  8. Second Rise: Lightly oil a 9×5-inch loaf pan and place the braided dough inside. Cover with plastic wrap and let rise until nearly doubled, about 45 minutes depending on room temperature.
  9. Preheat the Oven: Set your oven to 375°F (190°C) and allow it to reach temperature while the dough completes its final rise.
  10. Apply Egg White and Almond Topping: Brush the entire surface of the dough with the reserved egg white to create a glossy finish and help the slivered almonds adhere.
  11. Bake: Sprinkle slivered almonds evenly over the top of the dough. Bake in the preheated oven for 30 minutes, until the crust is golden brown and the almonds are toasted.
  12. Cool: Remove the loaf pan from the oven and transfer it to a wire rack. Let the bread cool completely, about 30 minutes, before slicing to maintain the texture.

Notes

  • Make sure the water used to activate the yeast is lukewarm (about 100°F or 38°C) to avoid killing the yeast.
  • Separating the egg and using only the yolk in the dough while saving the white for the wash adds shine and helps the almonds stick to the crust.
  • You can substitute raisins with dried cranberries or chopped dried apricots for a different flavor.
  • Allow the bread to cool completely before slicing to prevent it from becoming gummy or tearing.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish/American

Find it online: https://aminabakes.com/cinnamon-raisin-challah-bread-recipe/