Cinnamon Sugar Challah Food
CINNAMON-SUGAR CHALLAH
AMAZING challah that my mom is famous for. It's a family joke that anyone who has it always says some variation of "it's cake!"/ "why are you serving dessert first?" I've made it a bit healthier by making it with whole-wheat dough. Have fun with the fillings! My mom's traditional one is with cinnamon and sugar, but I've used dried fruit, jam, fresh fruit, seeds, fried onions, fresh basil (makes the bread tastes like pesto), craisins... enjoy!
Provided by mygod7
Categories Yeast Breads
Time 2h30m
Yield 2-4 loaves
Number Of Ingredients 8
Steps:
- Mix yeast, sugar and water.Add flour, eggs, oil and salt. Knead well. Add more water if needed. Leave the dough slightly stickier if you want a lighter bread.
- Let to rise in a warm place for 1 1/2 hours. Punch in, let rise for 1/2 an hour.
- For cinnamon-sugar challah: Roll out dough to 2-4 squares/rectangles. Sprinkle cinn-sugar liberally. Roll up.
- If incorporating fruit etc into dough: Divide dough into 2-4 pieces. Add what you want. Let dough rise 1/2 hour. Shape. Let dough rise another 1/2 hour in desired shape.
- Bake at 180 C/ 350 F for about 30 minutes.
CINNAMON RAISIN SWIRL CHALLAH
Make and share this Cinnamon Raisin Swirl Challah recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 1h10m
Yield 4 1 pound loaves
Number Of Ingredients 12
Steps:
- Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
- Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.
- On baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. Butter a loaf pan and set aside.
- Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
- On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). Use just enough flour to prevent it from sticking. If the dough resists shaping, let it rest for 5 minutes and try again. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. Top with the raisins. Roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges.
- Allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough).
- About 10-15 minutes before baking time, preheat the oven to 350-degrees F. Brush the loaf with egg wash and sprinkle with the raw sugar.
- Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and offers resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.
- Remove the loaf from the pan and allow to cool on a wire rack.
Nutrition Facts : Calories 1419.6, Fat 31.1, SaturatedFat 16.6, Cholesterol 247, Sodium 2716.3, Carbohydrate 253.8, Fiber 11.3, Sugar 76.2, Protein 35.4
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- Dissolve the yeast in the water with the 1 tsp sugar. Stir well and leave for 10-15 minutes to ensure that it foams. If it foams, the yeast is active and you’re good to go.
- In a large bowl, beat the eggs, then add the salt, sugar, and oil and beat again. Add the foamy yeast mixture and mix well.
- Add the flour, one cup at a time. Mix well, first with a large spoon or fork, then work it in with your hands.
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- Cover the bowl with plastic wrap or a damp towel and leave in a warm place to proof for 2-3 hours, or until the dough has doubled in size. You can tell it’s done proofing if, when you poke the dough with your finger, the indent remains and it does not bounce back.
- Once the dough has doubled in size, knead it a second time. At this point, you can either divide into two pieces to make two loaves, or move forward with the dough as one large loaf.
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- Cover dough in plastic wrap and leave in a warm place to rise for about one hour, or until it’s doubled in size. You can use the proof-ready tip again: Poke it with your finger, and if it leaves an indent it’s ready.
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