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Cinnamon Roll Challah with Margie

Thursday, September 24, 2020 6 Tishrei 5781

2:00 PM - 3:00 PM

Cinnamon Roll Challah Recipe
3 ½ Cups flour
2 eggs (+ 1 more for egg wash)
2 ¼  teaspoons active dry yeast (1 packet)
3 Tablespoons honey
1/3 Cup olive oil
1 teaspoon salt
2/3 cup warm water

Filling
1/3 Cup canola oil
¾ Cup brown sugar
1 ½ teaspoons cinnamon
Dash of salt

Preheat oven to 375 degrees.

Directions

  1. Fit stand mixer with dough hook.  Pour flour in large mixer bowl.  In the center of the flour, add eggs, yeast, honey, oil, salt and half of the water. 
  2. Mix on slow speed till slightly blended.  Use spatula to scrape down flour and dough from edges of bowl and continue to mix until dough holds together.  Add remainder of water if needed and additional flour if needed to make a smooth dough.
  3. Set the mixer on knead and let the dough hook do its work until the dough holds together (approximately 7 minutes). 
  4. Cover and set in warm place to rise for 1 hour. Punch down dough, separate into two pieces.  
         a.  If making round challah, cut each ½ into 4 pieces.
         b.  If making regular challah, cut each ½ into 3 pieces. 
  5. Roll each piece into a long rectangle of approximately the same length.
  6. Mix together cinnamon filling, and spread evenly on each rectangle.  Roll each rectangle into a rope shape(s). 
          a.  3 ropes for a regular 3-strand braided Shabbat challah
          b.  4 ropes for a round challah
  7. After braiding, tuck the ends under so it doesn’t uncoil.
          a.  For a round challah place in a round cake pan pre-sprayed with Pam
          b.  For a long challah, place on parchment paper.
  8. Cover for 30 minutes and let rise again.
  9. Gently brush challah dough with beaten egg.  Bake at 375 degrees for 30 minutes.  If top is getting too dark, cover with foil and continue to bake.
     

Makes 2 loaves of challah.  Best when served warm.  Freezes well.  Defrost, then heat in foil for 15 at 250 degrees.


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Sun, September 20 2020 2 Tishrei 5781