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RECIPE
13 INGREDIENTS 14 STEPS 3hr 30min

Cinnamon Raisin Challah

This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar.
Cinnamon Raisin Challah Recipe | SideChef
This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar.
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
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Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
3hr 30min
Total Time
$2.26
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2 cup
Warm Water
95-110 degrees F (35-43 degrees C)
1/3 cup
Brown Sugar , lightly packed
1/2 Tbsp
Active Dry Yeast
3
Large Eggs , room temperature, divided
2
Large Eggs , room temperature, separated
just yolks
1/4 cup
Vegetable Oil
1 cup
Raisins
2 1/4 cups
up to 2 3/4 cup if needed
1 Tbsp
Ground Cinnamon
1/8 tsp
Ground Cardamom
1 tsp
1 Tbsp
Cream
to taste
Coarse Sugar
for garnish

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Nutrition Per Serving

VIEW ALL
CALORIES
449
FAT
15.4 g
PROTEIN
11.7 g
CARBS
68.2 g

Author's Notes

For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to the dough.

Makes 1 loaf.

Cooking Instructions

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Step 1
In the bowl of a stand mixer fitted with a dough hook stir together Water (1/2 cup) , Brown Sugar (1/3 cup) and Active Dry Yeast (1/2 Tbsp) . Allow to proof for 7-8 minutes.
Step 2
Stir in Raisins (1 cup) , Vegetable Oil (1/4 cup) , Large Eggs (2) and yolks of the other Large Eggs (2) to the proofed mixture.
Step 3
To this mixture add 2 cups of the All-Purpose Flour (2 1/4 cups) , Salt (1 tsp) , Ground Cinnamon (1 Tbsp) , and Ground Cardamom (1/8 tsp) . Begin kneading, allowing all the flour to be absorbed.
Step 4
Add remaining 1/2 cup of Flour gradually until dough begins to pull away from the sides and is smooth, about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
Step 5
Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size).
Step 6
Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
Step 7
Line a large baking tray with parchment.
Step 8
Roll each third into a 14-inch long log. Lay the 3 logs parallel to each other on the baking tray.
Step 9
Braid dough tightly, pinching the ends together and tucking under slightly.
Step 10
Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
Step 11
Before the dough is done rising, preheat oven to 350 degrees F (180 degrees C).
Step 12
In a small bowl whisk together the final whole Large Egg (1) and Cream (1 Tbsp) . Brush generously on the loaf and sprinkle with Coarse Sugar (to taste) .
Step 13
Bake for approximately 32 minutes until golden and an internal temperature of 195 degrees F (90 degrees C) is reached.
Step 14
Remove from oven and transfer to cooling rack. Allow to cool prior to slicing.

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Nutrition Per Serving
Calories
449
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
9.5 g
48%
Trans Fat
0.0 g
--
Cholesterol
178.6 mg
60%
Carbohydrates
68.2 g
25%
Fiber
3.7 g
13%
Sugars
12.1 g
--
Protein
11.7 g
23%
Sodium
488.6 mg
21%
Vitamin D
0.0 µg
0%
Calcium
59.7 mg
5%
Iron
3.7 mg
21%
Potassium
273.8 mg
6%
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