Description
This Cinnamon Raisin Challah Bread is a sweet, soft, and beautifully braided loaf infused with fragrant cinnamon and studded with juicy raisins. Topped with crunchy slivered almonds, it’s perfect for breakfast, snack, or holiday brunch. The recipe involves a two-rise process and baking to achieve a golden, glossy crust and a tender crumb.
Ingredients
Scale
Dough Ingredients
- 3 grams active dry yeast (1 teaspoon)
- 120 grams water (½ cup)
- 20 grams liquid honey (1 tablespoon)
- 25 grams vegetable oil (2 tablespoons)
- 1 egg, separated (yolk and white divided)
- 250 grams all-purpose flour (2 cups)
- 4 grams ground cinnamon (½ tablespoon)
- 3 grams salt (½ teaspoon)
- ½ cup raisins
Topping
- 2 tablespoons slivered almonds
- Egg white (reserved from the separated egg for egg wash)
Instructions
- Prepare the Dough (first rise): Dissolve yeast in water in a medium bowl. Whisk in the wet ingredients: honey, vegetable oil, and egg yolk. Allow the mixture to bubble and develop a yeasty aroma, indicating active yeast.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, ground cinnamon, and salt. Pour in the wet ingredients and mix well until fully combined, ensuring no dry flour remains.
- Knead the Dough: Transfer the dough to a clean surface and knead for about 5 minutes until smooth and elastic. Place the dough back in the bowl, coat lightly with oil to prevent drying, cover with plastic cling wrap, and let it rise at room temperature until doubled in size, approximately 1 hour.
- Shape the Dough (second rise): Punch down the risen dough to deflate it. Knead in the raisins until they are evenly distributed. Roll the dough into a log and divide it into 3 equal pieces. Roll each piece into long ropes about 1 inch thick.
- Braid the Dough: Place the three ropes side by side on a floured surface. Pinch the tops together to seal. Braid by alternately crossing the right strand over the middle, then the left strand over the middle, continuing this pattern to the ends. Pinch and tuck ends under so the loaf fits in a 9×5-inch loaf pan.
- Second Proof: Lightly oil the loaf pan, place the braided dough inside, cover with plastic wrap, and let it rise until nearly doubled in size, about 45 minutes.
- Preheat and Prepare for Baking: Preheat the oven to 375°F (190°C). Brush the top of the dough with the reserved egg white to create a glossy finish and help the slivered almonds adhere.
- Bake the Bread: Sprinkle slivered almonds evenly over the top. Bake the challah for 30 minutes or until the crust is golden brown and the almonds have turned a toasted shade.
- Cool: Remove the bread from the oven and place the loaf pan on a wire rack. Allow it to cool completely, about 30 minutes, before slicing.
Notes
- How to store: Store challah in a bread box or airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- How to freeze: Freeze in an airtight container or freezer bag for up to 3 months. For convenience, slice before freezing to allow easy thawing of portions.
- How to thaw: Thaw in the refrigerator or at room temperature on the kitchen counter.
- How to reheat: Reheat slices in an air fryer or oven at 300°F for 5-10 minutes. Alternatively, toast individual slices in a toaster or toaster oven.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
