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RECIPE
13 INGREDIENTS14 STEPS3HR 30MIN

Cinnamon Raisin Challah

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This loaf is sweet and eggy with lots of cinnamon, a pinch of cardamom, plump raisins and a sprinkling of coarse sugar.
3HR 30MIN
Total Time

Compelled to Cook

Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients

US / METRIC
Servings:
6
Serves 6
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

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CALORIES
439
FAT
15.7 g
PROTEIN
11.3 g
CARBS
66.2 g

Author's Notes

For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to 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 (2 teaspoon). Allow to proof for 7-8 minutes.
Step 2
Stir in Raisins (1 cup), Vegetable Oil (1/4 cup), Large Egg (2) and yolks of the other Large Egg (2) to the proofed mixture.
Step 3
To this mixture add 2 cups of the All-Purpose Flour (2 1/4 cup), Salt (1 teaspoon), Ground Cinnamon (1 tablespoon), and Ground Cardamom (1/8 teaspoon). 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 (175 degrees C).
Step 12
In a small bowl whisk together the final whole Large Egg (1) and Cream (1 tablespoon). 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
439
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
9.8 g
49%
Trans Fat
0.0 g
--
Cholesterol
178.6 mg
60%
Carbohydrates
66.2 g
24%
Fiber
3.7 g
13%
Sugars
12.4 g
--
Protein
11.3 g
23%
Sodium
479.3 mg
21%
Vitamin D
0.0 µg
0%
Calcium
49.5 mg
4%
Iron
3.5 mg
19%
Potassium
260.5 mg
6%
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