Jew in the City's Cinnamon Raisin Walnut Challah

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cinnamon raisin walnut challah

Enjoy my AMAZING Challah Recipe and watch the video below to learn more about the Meaning Behind the Mitzvah of Hafrashat Challah, separating the challah.

  • Duration
  • Cook Time
  • Prep Time
  • 6 loaves ServingsServings


  • 4 cups warm water
  • 2 Tb yeast
  • 1 cup sugar
  • 1/2 cup honey
  • 1/2 cup canola oil
  • 5 eggs (divided)
  • 2 cups raisins
  • 12 cups bread flour (divided)
  • 2 cups all-purpose flour
  • 2 Tb kosher salt
  • 2 cups coarsely chopped walnuts
  • Cinnamon-sugar for sprinkling


Combine water, yeast, sugar, honey, oil, eggs, 5 cups of bread flour, 2 cups all-purpose flour, and raisins. Dough will be runny.

Let rise in warm place for an hour. It should get very bubbly by the end.

Add salt, walnut, and rest of bread flour. Knead it in the bowl until the dough is no longer sticky and is a bit springy.

Let rise for another hour in a warm place. Punch down dough and take challah with a blessing.

Makes 6-8 loaves. Braid challah, brush with egg, sprinkle with cinnamon sugar. Let rise for 45 minutes.

Bake at 350 degrees F. For smaller loaves bake for 25 minutes. For larger loaves 35 minutes. For best results rotate the loaves to different parts of oven a few times throughout for even baking.  Cool on wire racks and enjoy!