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.
Jew in the City’s Cinnamon Raisin Walnut Challah
Servings
6 Servings
Ingredients
- 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
Instructions
- 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!
What will happen if I omit the raisins? will the dough be watery or it will be regular Challah dough?
6 g yeast
Remembering an old friend LSU 1976
how much yeast is 2 TB if you use the packet yeast. What type of yeast do you use?
Sorry for the confusion – it makes 6-8 – we just didn’t braid 6-8 on screen because there were only three of us.
The instructions say 5 eggs divided (you’ll note how at the end we explain to brush with egg and sprinkle with cinnamon sugar).
Pecans sound fun! Enjoy!
Shalom Allison,
Recipe instructions don’t match video. Does this make 3 challahs or 6-8? And there is a divided note re: 5 eggs. Are all 5 eggs put into dough? Also I will try this with pecans (I’m from New Orleans & pecans are the nut of choice).
B’shalom,
Lee