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Cinnamon Raisin Challah

Cinnamon Raisin Challah


Cinnamon Raisin Challah

Food; Eating


  • 4 cups warm water
  • 7 tsps. yeast
  • 3 tbsp. sugar

  • 5 lb. flour
  • 3 eggs
  • 2 egg yolks
  • 2 tbsp. salt
  • 1½ cups sugar
  • 1 cup oil
  • 1½ cups raisins
  • 1½ cups golden raisins

Egg Wash:

  • 2 eggs, beaten

Cinnamon-Sugar Topping:

  • 1½ cups sugar
  • ¼ cup cinnamon


  1. Pour the warm water, yeast and 3 tbsp. sugar into a medium-sized bowl. Set aside for 10 minutes.
  2. Place the rest of the ingredients and half the flour into a large bowl and mix.
  3. Add in the yeast mixture once it has become thick and frothy. Mix.
  4. Add the rest of the flour slowly, while mixing, until dough comes together and is no longer sticky.
  5. Mix the raisins into the dough. Make sure they are evenly distributed.
  6. Cover with cling film or a damp towel and set dough aside to rise for 2-3 hours.
  7. When the dough has finished rising, do the mitzvah of separating challah.
  8. Divide dough into six equal parts. Each part will become one challah. Roll the dough into strands for braiding. Dip half the strands into the cinnamon sugar mixture. Braid the challahs and place them on parchment paper lined baking sheets (2 per pan). Let the braided challahs rise for 10 minutes and then brush with egg wash.
  9. Bake on 350°F for 45 minutes, until golden brown. Switch racks halfway through the baking for more even cooking. Cool completely before slicing.

Yields: 6 large challahs

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Andrea Canada November 9, 2017

Just made this batch for 6, today, and the smell of them baking is truly a blessing from G-d! Thank you, Rachel, for this excellent recipe. G-d bless! Reply

Alicia US September 20, 2017

How many cups make 2.5 pounds of self rising flour? I keep getting about 9 and I think its too much. Reply

Shayna Thornhill, ON September 15, 2017

Can this recipe be halved? Reply

Rachel Grossbaum September 18, 2017
in response to Shayna:

Yes it can be halved. Reply

Anne Johnson June 28, 2017

Slow down, will ya? Reply Staff October 5, 2016

flour The flour is added twice. In total you need 5lbs, but you add 2.5 at the beginning and then another 2.5 after you add in the yeast mixture. Reply

Anonymous Teaneck October 2, 2016

This looks great! My only question is that in the video it says 2.5lb of flour and in the recipe it says 5lb but nothing else is doubled. Reply

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