Cinnamon Raisin Swirl Challah Delight
Indulge in the rich flavors and textures of this Cinnamon Raisin Swirl Challah Delight, a harmonious blend of sweet and warm spices enveloped in a beautifully braided loaf. This traditional Jewish bread takes on a new twist with the addition of cinnamon and raisins, making it perfect for breakfast, dessert, or any special occasion. Enjoy the process of making this delightful bread at home, whether you’re a seasoned baker or a novice, and savor each slice fresh out of the oven or toasted with butter. Gather your friends and family to share in the joy of this scrumptious treat!
4
Servings
850
Calories
12
Ingredients
Ingredients
lukewarm water
1 3/4 cups (heat to 110-115°F)
granulated yeast
1 1/2 tablespoons (dry)
salt
1 1/2 tablespoons (dry)
large eggs
4 (lightly beaten)
honey
1/2 cup (liquid)
unsalted butter
1/2 cup (melted (or canola oil))
unbleached all-purpose flour
7 cups (dry)
light brown sugar
1/2 cup (packed)
ground cinnamon
1 tablespoon (dry)
raisins
1/2 cup (dried)
egg wash
1 egg beaten with 1 tablespoon of water (mixed together)
raw sugar
1-2 tablespoons (for sprinkling)
Instructions
1
In a large mixing bowl or a lidded food container, combine the lukewarm water (110-115°F), granulated yeast, salt, beaten eggs, honey, and melted butter (or oil). Stir gently to combine.
2
Gradually add in the flour without kneading, using a spoon, food processor with a dough attachment, or a stand mixer with a dough hook. If using your hands, moisten them slightly to help incorporate the last bit of flour.
3
Cover the mixture loosely (not airtight) and let it rise at room temperature until it doubles in size and flattens on top, approximately 2 hours.
4
Store the dough in a lidded (not airtight) container in the refrigerator if not using immediately. It can be kept for up to 5 days. For longer storage, portion the dough into 1-pound sections and freeze in airtight containers for up to 4 weeks. Thaw frozen dough overnight in the refrigerator before use.
5
On the day of baking, prepare the filling by mixing the brown sugar and ground cinnamon in a small bowl. Butter a loaf pan and set it aside.
6
Dust the surface of the refrigerated dough with flour. Cut off a 1-pound piece and shape it into a ball, rotating it as you stretch the surface over the bottom.
7
On a lightly floured surface, roll out the dough into a 1/4-inch thick rectangle. Sprinkle the cinnamon-sugar mixture evenly over the surface, leaving a 1-inch border, and scatter the raisins on top.
8
Starting from one short end, roll the dough tightly into a jellyroll shape, ensuring the edges are sealed well.
9
Place the rolled dough into the prepared loaf pan and cover lightly. Allow it to rise for 1 hour and 20 minutes (or 40 minutes for fresh dough).
10
Preheat the oven to 350°F about 10-15 minutes before baking. Brush the top of the loaf with the egg wash and sprinkle with raw sugar for a sweet finish.
11
Bake the challah in the center of the oven for approximately 25 minutes, or until it turns golden brown and springs back gently when pressed. Adjust baking time for larger or smaller loaves.
12
Once baked, carefully remove the challah from the pan and let it cool on a wire rack before slicing.
Nutrition Information
28.5g
Fat
137.5g
Carbs
15g
Protein
7g
Fiber
37.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Cinnamon Raisin Swirl Challah Delight?
It is a traditional Jewish bread featuring a sweet and warm blend of cinnamon and raisins in a beautifully braided loaf, perfect for breakfast or dessert.
How many servings does this recipe provide?
This recipe makes 4 servings.
How many calories are in one serving of this challah?
There are 850 calories per serving.
What is the protein content per serving?
Each serving contains 15g of protein.
Does this recipe require kneading the dough?
No, the flour is added gradually without kneading, and can be mixed using a spoon, food processor, or stand mixer.
How long should the dough rise at room temperature?
The dough should rise for approximately 2 hours until it doubles in size and flattens on top.
What temperature should the lukewarm water be?
The water should be heated to between 110-115°F.
How long can I store the dough in the refrigerator?
The dough can be kept in a lidded, non-airtight container in the refrigerator for up to 5 days.
Can I freeze the challah dough?
Yes, you can portion the dough into 1-pound sections and freeze them in airtight containers for up to 4 weeks.
How should I thaw frozen challah dough?
Frozen dough should be thawed overnight in the refrigerator before use.
What ingredients are used for the filling?
The filling consists of 1/2 cup light brown sugar, 1 tablespoon ground cinnamon, and 1/2 cup raisins.
How thick should I roll the dough for the swirl?
The dough should be rolled out into a 1/4-inch thick rectangle.
How long is the second rise for refrigerated dough?
Refrigerated dough needs to rise for 1 hour and 20 minutes once shaped in the loaf pan.
What is the second rise time if using fresh dough?
Fresh dough only requires a 40-minute rise time once placed in the pan.
What oven temperature is required for baking?
The oven should be preheated to 350°F.
How long does the bread bake?
Bake the challah for approximately 25 minutes, or until it turns golden brown.
How do I make the egg wash?
Beat 1 egg with 1 tablespoon of water.
What type of sugar is sprinkled on top before baking?
Raw sugar is used for a sweet finish on the crust.
Can I use oil instead of butter in the dough?
Yes, you can substitute the 1/2 cup of melted unsalted butter with canola oil.
How much honey is used in the recipe?
The recipe calls for 1/2 cup of liquid honey.
What is the fat content per serving?
There are 28.5g of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 137.5g of carbohydrates.
How much fiber does this challah contain?
Each serving provides 7g of fiber.
How much sugar is in a serving?
There are 37.5g of sugar per serving.
What kind of flour is recommended?
The recipe specifies 7 cups of unbleached all-purpose flour.
Is this recipe suitable for beginner bakers?
Yes, the recipe is designed to be enjoyed by both seasoned bakers and novices.
How should the bread be cooled?
Once baked, remove the challah from the pan and let it cool on a wire rack before slicing.
How much yeast is needed?
The recipe requires 1 1/2 tablespoons of dry granulated yeast.
How many eggs are used in the dough itself?
The dough uses 4 large, lightly beaten eggs.
What is the total count of ingredients used?
There are 12 ingredients in total for this recipe.