Print
Cinnamon Sugar Challah

Cinnamon Sugar Challah

  • Yield: 2 medium braids 1x

Scale

Ingredients

For the bread:

  • 7 ½ to 8 cups all purpose flour
  • 2 ½ cups warm water
  • 2 Tbs active dry yeast
  • 1/3 cup + 1 Tbs sugar
  • 3 large eggs (room tº)
  • ½ cup vegetable oil
  • 2 teaspoons salt

For the filling:

  • 3 Tbs heavy cream
  • 4 Tbs sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

For the bread:

  1. In a large bowl or in the work bowl of a stand mixer, place 6 cups of the flour.
  2. Make a well in the center with your hand and pour ½ cup of the water and sprinkle yeast and 1 Tbs of sugar over the water. Stir the water gently to dissolve the yeast (some of the flour will be incorporated) and let stand 10 minutes.
  3. Add the remaining sugar, remaining water, eggs, oil and salt and mix with a wooden spoon or the paddle attachment until a shaggy mass is formed. This dough comes together quickly.
  4. If using stand mixer knead for 6 or 7 minutes, adding additional flour 1 Tbs at a time if needed to form a smooth and springy but not dry dough.
  5. If kneading by hand turn the dough onto a floured surface and knead for 6 to 8 minutes adding additional flour 1 Tbs at a time if needed to form a smooth and springy but not dry dough.
  6. Place the dough in a greased deep container. Turn over to coat with oil, cover with film and let rise in a warm, draft free area until doubled, about 2 to 2 ½ hours. Don’t let rise more than doubled.
  7. Gently deflate dough down, cover again and let rise until almost doubled, about 1 hour.
  8. Gently deflate dough. Turn onto a lightly floured work surface and divide in 2 equal portions. Roll each piece into a rectangle. Brush with half the cream. Sprinkle with half the cinnamon sugar. Repeat with other rectangle.
  9. Roll up like you would cinnamon rolls, starting at the long edge. Transfer the rolls to a greased parchment paper that will fit the baking tray. (You can use two papers and baking trays, or keep one half of the dough in the refrigerator while you roll and let the other rise. When ready to bake the first one, take the second piece of dough out, roll, fill and let rise. Bake one at a time).
  10. Cut the roll in two, exposing the filling. Put the ropes side by side and pinch the edges together on one end. Twist the two halves together carefully. Pinch the other end. Bring the two ends together to form a rope. Transfer the parchment paper carefully to the baking tray.
  11. Cover loosely with some foil or parchment paper and let rise until it’s spongy but not quite doubled, about 45 minutes.
  12. Preheat oven to 350ºF / 180ºC about 20 minutes before baking.
  13. Bake for 40 to 45 minutes, until sugar has caramelized, bread is deeply golden and bottom sounds hollow when tapped.
  14. Let cool on wire rack before slicing. 

For the filling:

  1. Mix cinnamon and sugar in a bowl. 

shares