Rum Raisin Cinnamon Swirl Challah

This is the kind of challah that feels almost like a dessert,  particularly because of the cinnamon swirl inside – truly something  special to celebrate Rosh Hashanah.

I love coming up with crazy challah flavors to delight and surprise my friends and family throughout the year.

But sometimes you want something classic: plain challah with sesame seeds on top, sweet challah studded with chocolate chips, or a perfect cinnamon-raisin challah.

As we prepare to welcome Rosh Hashanah with sweet foods and prayers for the New Year, I wanted to take a classic sweet raisin challah and add in a signature cinnamon swirl stuffing for something that is a little traditional and a little wacky and fun. A bit like me. 

Rum Raisin Cinnamon Swirl Challah

Prep Time 6 hours hrs 5 minutes mins

Cook Time 25 minutes mins

Total Time 6 hours hrs 30 minutes mins

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Servings

2 Servings

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Ingredients

• 1 cup raisins
• ½ cup warm water
• ½ cup dark rum
• 1 ½ tablespoons active dry yeast
• 1 teaspoon sugar
• 1 ¼ cups lukewarm water
• 4 ½ cups unbleached all-purpose flour
• ½ tablespoon salt
• ½ tablespoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup plus 2 tablespoons sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• ½ cup 1 stick margarine, at room temperature
• ½ cup packed brown sugar
• 2 teaspoons cinnamon
• Pinch of salt
• 1 egg + 1 teaspoon water + 1 teaspoon honey
• Thick sea salt optional

Instructions

• The night before or 2 hours before you are  ready to bake your challah, place raisins, warm water, and rum into a bowl. Allow to sit while raisins absorb liquid and plump. When ready to make the dough, drain raisins and set aside.
• In a small bowl, place yeast, 1 teaspoon sugar, and lukewarm water. Allow to sit  around 10 minutes, until it becomes foamy on top.
• In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups  flour, salt, sugar, cinnamon, and nutmeg. After the water-yeast mixture has become foamy, add to flour mixture along with oil and vanilla. Mix thoroughly.
• Add another cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
• Add another 1-1½ cups flour, mixing thoroughly, and then remove from bowl and place on a floured surface. Knead remaining  flour into dough, continuing to knead for around 5 minutes.
• Place dough in a greased bowl and cover with a damp towel. Allow to rise 3-4 hours,  punching down at least once if possible.
• In another small bowl, mix together softened margarine, brown sugar, 2 teaspoons  cinnamon, and pinch of salt.
• Divide dough evenly in half and then roll  each portion out into a rectangle around  ½-inch thick. Spread brown sugar mixture in an even layer all over dough, leaving a ½ inch  border all the way around. Sprinkle reserved raisins over the brown sugar mixture.
• Working quickly, start rolling up the dough towards you. Try to keep the roll relatively tight as you go. Pinch the ends and tuck  under when you finish.
• Create a pinwheel-shaped challah by snaking the dough around and around in a circle around itself. When finished, tuck the  end under the challah neatly and pinch lightly.  This doesn’t have to be perfect.
• Preheat oven to 350°F.
• Allow challah to rise another 30-60 minutes, or until you can see the size has grown  and challah seems light.
• In a small bowl, beat 1 egg with 1 teaspoon honey, and 1 teaspoon water. Brush egg wash liberally over challah. Sprinkle with thick sea  salt if desired.
• Bake challah around 24-26 minutes or until golden brown and the middle of the challah  no longer seems gooey.
• Article published in JOY of KOSHER with Jamie Geller Fall 2015. Subscribe Now.
• Fall 2015 Magazine