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In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball.
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Instructions. Whisk together water, oil, eggs and egg yolk in a large measuring cup. Use stand mixer with dough hook and combine 3 cups flour, sugar, yeast, and salt. On low speed, add water mixture and mix until dough comes together nicely, about 2 minutes. Increase mixer speed to medium-low and knead until dough is smooth and easily stretched.
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Meanwhile, preheat the oven to 350 degrees F. Once the challah looks nice and puffy, brush with the remaining egg white and place in the oven to bake for about 30-35 minutes. The challah bread is ready when it's golden brown and the internal temperature reads 195 degrees F. Once baked, remove from the oven and let cool.
Cinnamon Raisin Round Challah Lion's Bread
Instructions. Combine Sugar, yeast, and hot water in a large bowl or bowl of a stand mixer. Let sit until foamy, about 5-10 minutes. Add 3 Cups of bread flour, eggs, oil, and mix well. Add the salt, raisins, and remaining bread flour to form a soft, together dough.
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Mix into a dough and knead for 7 minutes. Cover and allow to rise for 1 hour in a warm place. While the dough is rising, make the filling a medium sized bowl. Add the oil, sugar and cinnamon. Mix. Preheat the oven to 375°F/190°C. Separate the dough into 3 pieces. Roll each one into a square with a rolling pin.
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To bake and serve, preheat oven to 350 degrees. Take cinnamon rolls out of the fridge and let come to room temperature while oven heats up. Brush the tops with egg wash (1 egg + 1 tbsp of water) and bake for 25-30 minutes, until golden brown on the edges.
Cinnamon Challah Recipe
Divide the dough in half. Make the cinnamon-sugar mixture. Combine all of the ingredients in a small bowl and stir to combine. Divide each half into 4 equal balls. Roll the first ball into a log that's about 12-18" long. Slightly flatten the long and brush the cinnamon-sugar mix onto it.
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Challah Cinnamon Rolls. Make the sponge: In the bowl of a stand mixer, mix together the flour, yeast, and water and let sit for 10 minutes. Make the dough: Add the sugar, light brown sugar, honey, salt, and oil to the sponge and mix with the mixer's paddle attachment until combined. Mix in the eggs and then beat in 1 cup of flour until fully.
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Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for about 1.5 hours at room temperature, or until doubled in size. Mix the granulated sugar and cinnamon together in a small bowl. Remove the dough from the bowl, and cut in half. Roll each half into a long rope, about 18-20 inches long.
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forming and braiding the challah. Divide the dough into three even balls. Set two aside and roll out the first into a large round circle (10-12 inch diameter). This doesn't have to be perfect. Spread out 1/3 of the ginger/cinnamon filling onto the circle and then roll the circle into a long, tight rope, trapping the filling within.
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Cover with greased plastic wrap and let rise in a warm place until doubled again, about 30-45 minutes. Meanwhile, preheat oven to 350° F. Make an egg wash with 1 large egg and a teaspoon of water and brush on the loaf. Bake until golden, about 35-40 minutes. Let cool 15 minutes before transferring from sheet pan.
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Start With a Sponge. A sponge of yeast, bread flour and water is later mixed into the dough. Armando Rafael for The New York Times. Food Stylist: Laurie Ellen Pellicano. Many challah recipes call.
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While resting, preheat oven to 350 F. When ready to bake, brush with egg wash. If making one large loaf, bake the challah for 30 minutes (on 350 F). Lower the heat to 325 F and bake for about another 25-30 minutes. If making two round loaves, the bread may be done in about 45 minutes.
Cinnamon Raisin Challah Bread with Almonds
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. Preheat the oven to 350 degrees F. Brush the beaten egg whites liberally over top of the risen loaf. In a small bowl, combine the sugar and cinnamon.
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For the bread: In a large bowl or the work bowl of a stand mixer, place 6 cups of the flour amount. Make a well in the center with your hand, pour ½ cup of the water amount, and sprinkle yeast and 1 tablespoon of sugar over the water. Stir the water gently to dissolve the yeast (some of the flour will be incorporated) and let stand for 10 minutes.
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Instructions. In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles. Next, add eggs, oil and honey and whisk together.
