Cinnamon Raisin Swirl Challah
Indulge in the sweet, aromatic comfort of homemade Cinnamon Raisin Swirl Challah—a showstopping braided bread that brings together the rich flavors of cinnamon sugar and plump raisins in every slice. This golden loaf boasts a tender crumb and a stunning swirl of brown sugar and cinnamon, making it as beautiful as it is delicious. Perfectly soft yet slightly chewy, the dough is enriched with honey, eggs, and a touch of oil for just the right balance of richness and lightness. Braiding the dough filled with a cinnamon-sugar-butter mixture offers an interactive and satisfying baking experience, ideal for weekend baking projects. Whether you enjoy it warm from the oven, toasted with butter, or as the base for decadent French toast, this challah recipe is a must-try for bread lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 0.33 cup Granulated sugar
- 2 tablespoons Honey
- 2 pieces Large eggs
- 1 piece Egg yolk
- 0.33 cup Neutral oil (e.g., vegetable or canola)
- 1.5 teaspoons Salt
- 4.5 cups All-purpose flour
- 0.75 cup Raisins
- 2 tablespoons Ground cinnamon
- 0.33 cup Brown sugar
- 2 tablespoons Unsalted butter (melted)
- 1 piece Large egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine warm water and yeast. Stir gently and let sit for 5-10 minutes, until foamy.
Whisk in granulated sugar, honey, eggs, egg yolk, oil, and salt until well combined.
Gradually add the flour, 1 cup at a time, mixing until the dough starts to come together. Knead the dough for 8-10 minutes by hand or in a stand mixer with a dough hook, until smooth and elastic.
Gently knead in the raisins, ensuring they are evenly distributed throughout the dough.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours or until doubled in size.
In a small bowl, mix cinnamon, brown sugar, and melted butter to form the cinnamon swirl filling.
Once the dough has risen, punch it down and divide it into three equal portions.
Roll out each portion into a long rectangle, about 12 inches by 6 inches.
Spread an even layer of the cinnamon filling onto each rectangle, leaving a 1/2-inch border around the edges.
Roll each rectangle tightly into a log, pinching the seams to seal. You will have three filled logs.
Braid the three logs together, pinching the ends to secure the braid. Tuck the ends underneath for a tidy appearance.
Place the braided dough onto a parchment-lined baking sheet. Cover lightly and let it rise for 30-45 minutes, until puffy.
Preheat the oven to 350°F (175°C).
In a small bowl, whisk together the egg and water for the egg wash. Brush the egg wash generously over the braided loaf.
Bake for 25-30 minutes, until the challah is golden brown and sounds hollow when tapped on the bottom.
Remove the challah from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 21.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 169 mg | 4% | |
*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.
