CINNAMON CHALLAH RAISIN SWIRL BREAD

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Cinnamon Challah Raisin Swirl Bread is soft, fluffy, and airy. This soft buttery bread comes with a brown sugar cinnamon swirl along with sweet raisins. The dough is mixed and risen, rolled out, filled up, braided, and brushed with egg, sprinkle with coarse sugar. Each strand is filled with some fantastic goodness.

Making this recipe is definitely no science. It is made with very few ingredients from the pantry and is ideal for breakfast and dessert, or use leftovers for a Blueberry French Toast.

Dough Proofing & Filling

Start with combining milk, sugar, honey, and yeast and transfer the dough to a greased bowl then prepare the filling of brown sugar and cinnamon and set aside. On a very lightly floured surface cut the dough into 3 equal pieces. Spread filling on top of each dough equally and seal the edges.

Braiding the Dough

Braid the three strands by placing them side by side. Pinch together the upper end of the three strands. Pinch the end and tuck the tip under that it has a round shape and braid until fully shaped. Transfer to a parchment paper layered baking sheet. 

Baking till Perfection

Brush the loaf with egg and sprinkle with coarse sugar. Bake for 30-32 minutes. Cover with parchment paper after 10 minutes to prevent heavy browning.

CINNAMON CHALLAH RAISIN SWIRL BREAD

 

INGREDIENTS:

  • 2 cups bread flour 
  • 2 tsp yeast 
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup warm milk 
  • 3 tbsp oil 
  • 1 egg
  • 1 cup  raisins 
  • 2 tbsp softened butter 
  • 1/4 cup brown sugar
  • 1 Tablespoon cinnamon
  • Egg wash- 1 egg yolk 

Glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk

INSTRUCTIONS:

  • Combine flour, yeast, sugar & salt in a mixing bowl.
  • Add warm milk followed by oil and egg.
  • Mix with electric mixer on medium-high for 2 minutes.
  • Stir in raisins and enough flour to form a mass.
  • Transfer to a floured surface and knead.
  • Cover dough and let it rest for 10 minutes.
  • Meantime, line a baking sheet with parchment paper and combine brown sugar & cinnamon in a bowl.
  • Roll dough into a rectangle. Cut into three 3 x 12-inch strips.
  • Spread butter down the center of each strip.
  • Top the butter with narrow rows of the brown sugar mix, keeping away from the edges.
  • Pinch the strips closed. Go over sealed edges with floured hands to make three sealed ropes with filling inside.
  • Form into a braid, tucking in edges. Place on a baking sheet. Cover with a towel and let rise in a warm spot for 2 hours till double in size.
  • Brush loaf with egg wash. Bake in a preheated oven at 375° F for 25 minutes.
  • Cover with a foil tent for the last 10 minutes to prevent over-browning.
  • Let rest 10 minutes and top with glaze.
  • Serve with tea or coffee.
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