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Cinnamon Raisin Round Challah
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Cinnamon Raisin Round Challah

Lion's Bread Cinnamon Raisin Round Challah bread, filled with warm cinnamon-sugar and sweet raisins - just in time for Rosh Hashanah, but perfect for ALL of the holidays

Course bread
Cuisine Jewish
Keyword Rosh Hashanah, Round Challah, Spiral
Prep Time 2 hours 15 minutes
Cook Time 45 minutes
Total Time 3 hours 30 minutes
Servings 2 loaves
Author LeAnne Shor

Ingredients

Dough:

  • 3 c unbleached All Purpose flour
  • 1.5 c unbleached bread flour
  • 1 c warm water
  • 2 1/4 tsp dry active yeast 1 package
  • 1 T kosher salt
  • 2 large organic eggs room temperature
  • 1/2 c avocado oil or grapeseed oil
  • 1/4 c raw honey
  • 1 ½ tsp ground cinnamon
  • 1/3 c granulated sugar
  • 1/4 c raisins

Egg wash:

  • 1 egg beaten
  • 1 T water

Instructions

  1. In a large bowl, combine 1 c of the AP flour, the yeast, and 1 cup of warm water thoroughly. Cover with plastic wrap, and let stand for 1 hour at room temperature.
  2. Add the eggs, honey, and avocado oil straight to the flour/yeast mixture. Mix well. Add the remaining AP flour, bread flour, and kosher salt to the bowl. Mix until all ingredients are combined, and a shaggy dough ball forms.

  3. Turn the dough out onto a floured surface, and knead for 2-3 minutes until the surface of the dough is smooth, and you form a nice ball. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size.

  4. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long. Use a rolling pin to press down into the rope to create a shallow trench. Sprinkle half of the cinnamon-sugar mixture into the trench. Then sprinkle half of the raisins on top of the cinnamon-sugar. Use your fingers to tightly pinch the dough together over the sugar and raisins, all the way to the very ends. Beginning at the end, spiral the rope on itself creating a round loaf. Pinch the end in on the bottom to make sure the spiral doesn't come loose.

  5. Preheat the oven to 350 degrees F. Place the round loaves on a parchment-lined baking sheet. Cover very loosely with plastic wrap, or a cut-open plastic grocery bag (less clingy). Let rise at room temperature for about 40-45 minutes, depending on the temperature of the room

  6. Combine beaten egg and water. With a pastry brush or paintbrush, brush the loaves with egg wash.

  7. Bake at 350 degrees F for 35-40 minutes or until dark golden brown. Allow to cool on baking rack. *Optional – just before serving, warm the Challah in 350*F oven for 10 minutes, it’s amazing!