How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cinnamon Challah?

You need 12 ingredients. The key ingredients include: 4 cups All-purpose Flour, 2 Tablespoons Granulated Sugar, 1 teaspoon Salt, 1-1/2 teaspoon Cinnamon, and more.

Is Cinnamon Challah suitable as general?

Yes, Cinnamon Challah falls under the General category and is a great choice for this type of meal.

How do I store leftover Cinnamon Challah?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cinnamon Challah Recipe

Name: Cinnamon Challah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups All-purpose Flour; 2 Tablespoons Granulated Sugar; 1 teaspoon Salt; 1-1/2 teaspoon Cinnamon; 1-1/2 teaspoon Instant Yeast; 2 Tablespoons Canola Oil; 2 whole Large Eggs, Lightly Beaten; 2 whole Large Egg Yolks, Lightly Beaten; 3/4 cups Plus 2 Tablespoons Water, Room Temperature; 1 whole Egg White, Whisked Until Frothy; 2 Tablespoons Granulated Sugar; 1-1/2 teaspoon Cinnamon

1

In a large bowl, or the bowl of a stand mixer, stir together the flour, sugar, salt, cinnamon and yeast. In another bowl, whisk together the oil, eggs, egg yolks and water. Pour the egg mixture into the flour mixture. With the dough hook attachment (or a wooden spoon) mix the ingredients together until they gather together and form a ball. If the dough is really dry, add more water, a tablespoon at a time until it comes together into a ball and clears the sides of the bowl. If it is really sticky and is not clearing the sides of the bowl, add a bit more flour a tablespoon at a time.

2

Knead the dough for 6-7 minutes by machine (10-12 by hand). The dough should be soft, but not excessively sticky. If it is really sticky, sprinkle in a little more flour. Transfer the dough to a lightly oiled bowl, turning it to coat, and cover the bowl with plastic wrap. Let the dough rise until doubled, about one hour. Punch down the dough to degas it, then cover, and allow it to rise until it has again doubled, another hour or so.

3

Remove the dough from the bowl to a lightly oiled countertop, and dived it into three equal pieces. I use a kitchen scale to make the pieces as equal as possible. Form each piece into a rounded ball, cover, and let them rest for 10 minutes. Once they have rested, roll each piece out into a long strand, about 20 inches long. Braid the strands together, starting in the middle and then working your way out to each end (you get a nicer braid this way then starting at the end). Press the last couple inches of each strand together at the ends and tuck them underneath the finished braid to keep it together while it's rising.

4

Place the braided loaf on a parchment lined baking sheet and lightly spray it with cooking oil. Lightly cover the loaf with plastic wrap and then a clean dish towel and allow it to rise until it has grown to 1 1/2 times it's size, about 60-75 minutes.

5

Preheat the oven to 350u00b0F. Brush the beaten egg whites liberally over top of the risen loaf. In a small bowl, combine the sugar and cinnamon. Sprinkle this mixture liberally over top of the egg wash (you may not need all of the cinnamon sugar mix). Bake the loaf for 35-40 minutes, or until it is a deep golden brown colour, and a thermometer inserted in the center of the loaf reads 190u00b0F.

6

Transfer the loaf to a cooling rack and allow it to cool for at least 1 hour before slicing.

Cinnamon Challah

How did you like this recipe?

Frequently Asked Questions