Cinnamon and Cranberry Challah
Indulge in the comforting flavors of fall with this Cinnamon and Cranberry Challah, a show-stopping braided bread infused with warm spices and bursts of juicy dried cranberries. Perfectly fluffy and golden, this challah features a soft, enriched dough that's lightly flavored with cinnamon and balanced with the natural sweetness of cranberries. The braid’s intricate design adds an impressive touch to your table, making it ideal for festive gatherings, holiday dinners, or cozy weekend brunches. Plus, the bread’s versatile texture is perfect for serving fresh, toasted with butter, or transformed into decadent French toast. With straightforward steps and a hint of sweetness, this homemade challah recipe is a must-try for bread enthusiasts and holiday bakers alike.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 teaspoon Salt
- 2 teaspoons Instant yeast
- 1 cup Warm water (110°F/43°C)
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 1 tablespoon Ground cinnamon
- 0.75 cup Dried cranberries
- 1 piece Large egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
Add the warm water, vegetable oil, and eggs to the dry ingredients. Mix until a shaggy dough begins to form.
Turn the dough onto a clean surface and knead for 8–10 minutes, or until smooth and elastic. If the dough is sticky, add a tablespoon of flour at a time while kneading.
Flatten the dough slightly and sprinkle the ground cinnamon and dried cranberries over the surface. Fold the dough and knead for 2–3 minutes to evenly incorporate the cinnamon and cranberries.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Once the dough has risen, punch it down to release air. Divide it into three equal pieces and roll each piece into a rope about 14 inches long.
Braid the three ropes together and tuck the ends underneath to secure the shape. Place the braided loaf on a parchment-lined baking sheet.
Cover the loaf lightly with a towel and let it rise for about 30–40 minutes, or until slightly puffy.
Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the egg and water to make the egg wash. Brush the surface of the challah generously with the egg wash.
Bake the challah in the preheated oven for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Remove the challah from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 15.5 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
