Challah & Cinnamon…A wonderful match! Is there anything better??? Maybe, but this is close to being one of the most delicious breads I have had.
Mind you… there are a lot of delicious breads out there & I am intent on continuing to try to find our favourite!!! I know there are also many recipes for Challah & Cinnamon…this one was quite quick to make..I had decided last minute to make this & it was done in just about 2 hours…which is quick for yeast bread I think. It was very good, hard not to eat it all up right from the oven. The house smelt great! I saw this recipe on Facebook. It is from yourjstory.com. I made it with all the same ingredients, just mixed it in a bowl instead of on the counter as they suggest in their recipe. I will include a link to the original recipe but will post the recipe here.
Here is the link
Challah with Cinnamon Filling
3 1/2 cups flour
3 eggs total…2 for the dough & 1 for the braided challah
1 pkg of dry active yeast ( 2 1/4 tsp )
3 tbsp of honey
1/3 cup olive oil
1 tsp salt
2/3 cup warm water
1/3 cup canola oil
3/4 cup brown sugar
1 1/2 tsp cinnamon
pinch of salt
Line a baking sheet ( large enough for a loaf of bread) with parchment paper
- Put the flour in a large bowl.
- Add 2 eggs, yeast, honey, olive oil, salt & the warm water
- Mix well together with a wooden spoon or your hands, bringing all the ingredients together forming a dough
- Knead for 7 minutes
- Leave in the bowl, cover & let rise for 1 hour in a warm place
- Mix the ingredients for the cinnamon filling together at this point so that when the bread dough is ready, you can put the filling on
- Once the dough has risen, divide it into 3 equal pieces, and set aside
- Taking one piece of bread dough & using a rolling-pin, roll the piece of bread dough into a rectangle. ***Use a small amount of flour if needed on the rolling pin & rolling surface so the dough does not stick to the rolling pin but be careful not to use too much flour as this can make your dough stiff
- Spread the rolled dough with 1/3 of the cinnamon mixture, leaving approximately 1 inch of dough on all sides *** this is so that the filling does not ooze out too much when rolled up!
- Once the cinnamon filling is on, starting with the longest side, roll up the bread dough into a log. Pinch the ends tightly together. Set aside
- Do the same with the remaining 2 pieces of dough & the rest of the cinnamon filling
- You can stretch the logs out a bit if they are too thick…they should be about 12 inches long
- Take the 3 rolls & braid them, gathering the ends together tightly
- Place your challah dough on the parchment lined baking sheet.
- Cover & let rise in a warm place for 30 minutes *** do not cover tightly. Just cover it with a clean dish towel. if your dough is sticky, flour the cloth lightly before covering the bread dough to prevent it from sticking to the challah
- While the dough is rising, pre-heat your oven to 375F
- Whisk the remaining egg
- Once the challah has risen for the 30 minutes, uncover & gently brush all over with the beaten egg
- Bake for 30 minutes. ***my challah started getting too brown so as recommended in the original recipe, I covered the bread with some alumminium foil
- Cool on the cookie sheet for awhile & then continue cooling on a wire rack
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