I love nothing more than fresh baked Challah. We like it best when it’s still warm, a little undercooked, and doughy in the middle. My FAVORITE challah recipe is from Susie Fishbein’s Kosher by Design. It’s called The Best Bread Machine Challah, and it’s truly the best. I make the standard recipe most weeks, but sometimes I switch it up. I use the basic recipe and then I make it into one of my 3 favorite options Cinnamon Raisin Challah, Chocolate Chip Challah, or Double Chocolate Chip Challah. If you’re looking for an awesome Cinnamon Raisin Challah Recipe, this is the best I’ve ever had!
|Cinnamon Raisin Challah||
- 1½ water
- 5 egg yolks
- ⅓ cup of oil
- 1⅛ tsp salt
- 4¼ cups bread flour
- ½ plus 1 heaping TBL sugar
- ¼ – ½ tsp cinnamon
- ¼ raisins
- 1 TBL yeast
- Add the ingredients as per your bread machine directions. My bread machine calls for the “wet” ingredients (water, egg yolks, oil, and salt) first and then the dry ingredients.
- I use the dough cycle to prepare the dough, and then I shape the dough. I generally shape it into a pull apart “crown” or it can be braided.
- Coat the dough in cinnamon sugar – when I make a crown, I roll each individual piece in cinnamon sugar.
- Bake at 350 for 30 minutes. If you want it to be a little doughy, bake it for 27 – 28 minutes.
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